Breakfast Muffins
Enjoy a naturally sweet muffin for breakfast with blueberries and seeds for an extra hit of nutrition.
Servings Prep Time
12muffins 15minutes
Cook Time
30minutes
Servings Prep Time
12muffins 15minutes
Cook Time
30minutes
Ingredients
  • 2large Eggs
  • 150ml Natural low-fat yogurt
  • 50ml Rapeseed Oil
  • 100g Apple sauce or pureed apples(find with the baby food)
  • 1 Ripe Bananamashed
  • 4tbsp honeyclear
  • 1tsp vanilla extract
  • 200g Wholemeal flour
  • 50g Rolled oatsplus extra for sprinkling
  • 1½tsp baking powder
  • 1½tsp Bicarbonate of soda
  • 1½tsp Cinnamon
  • 100g Blueberries
  • 2tbsp mixed seed(we used pumpkin, sunflower and flaxseed)
Instructions
  1. Heat oven to 180C/160C fan/gas 4.
  2. Line a 12-hole muffin tin with 12 large muffin cases.
  3. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
  4. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  5. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter
  6. Divide the batter between the cases.
  7. Sprinkle the muffins with the extra oats and the seeds.
  8. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from oven and leave to cool.