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Breakfast muffins

Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit

  • Prep: 15 mins
    Cook: 30 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 179
  • Carbohydrates 23
  • Saturated Fat 1
  • Sugar 10
  • Protein 5
  • Fat 7
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 179
  • Carbohydrates 23
  • Saturated Fat 1
  • Sugar 10
  • Protein 5
  • Fat 7
  • Fibre 3
  • Salt 0.6

Ingredients

  • 2 large eggs
  • 150ml pot natural low-fat yogurt
  • 50ml rapeseed oil
  • 100g apple sauce or pureed apples (find with the baby food)
  • 1 ripe banana, mashed
  • 4 tbsp clear honey
  • 1 tsp vanilla extract
  • 200g wholemeal flour
  • 50g rolled oats, plus extra for sprinkling
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1½ tsp cinnamon
  • 100g blueberries
  • 2 tbsp mixed seeds (we used pumpkin, sunflower and flaxseed)

Method

  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.

  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.

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