Breakfast Muffins

  • muffins2 large eggs
  • 150ml pot natural low-fat yogurt
  • 50ml rapeseed oil
  • 100g puréed apples
  • 1 ripe banana, mashed
  • 4 tbsp honey
  • Half tsp vanilla extract
  • 200g wholemeal flour
  • 50g rolled oats
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1½ tsp cinnamon
  • 100g blueberries
  • 50g packet of Honey Roasted Seeds
  1. Heat oven to 170C/gas 4. Line a 12-hole muffin tray with large muffin cases. In a jug, mix the eggs, yogurt, oil, apple, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  2. Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container and eat within 3 days.

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