Breakfast muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
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- 2 large eggs
- 150ml pot natural low-fat yogurt
- 50ml rapeseed oil
- 100g apple sauceor pureed apples (find with the baby food)
- 1 ripe bananamashed
- 4 tbsp clear honey
- 1 tsp vanilla extract
- 200g wholemeal flour
- 50g rolled oatsplus extra for sprinkling
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1½ tsp cinnamon
- 100g blueberry
- 2 tbsp mixed seed(we used pumpkin, sunflower and flaxseed)
Nutrition: per serving
- kcal179
- fat7g
- saturates1g
- carbs23g
- sugars10g
- fibre3g
- protein5g
- salt0.6g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
step 2
Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. 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 the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
