Get up and go breakfast muffins

Get up and go breakfast muffins

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(16 ratings)

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Cooking time

Takes 45 mins

Skill level

Easy

Servings

Makes 12

With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
179
protein
5.2g
carbs
22.7g
fat
7.1g
saturates
0.9g
fibre
3.3g
sugar
10.2g
salt
0.6g

Ingredients

  • 2 large eggs
  • 150ml pot natural low-fat yogurt
  • 50ml rapeseed oil
  • 100g apple sauce or puréed apples
  • 1 ripe banana, mashed
  • 4 tbsp 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

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Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray 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, 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 extra oats and 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 for up to 3 days.

Recipe from bbcgoodfood.com, February 2013

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Comments

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disco's picture
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Really easy to make. I used sultanas instead of blueberries. Not terribly sweet but this is a healthy recipe! Would definitely make again.

zapyapp's picture

Forgot to rate it.

zapyapp's picture

Very happy with these, will make them as a staple. Changed nothing. Very moist with the blueberries so make sure you spread them throughout each cake. Froze them to defrost for breakfast. Ate them on their own but very nice with yoghurt and/or extra fruit. Not very sweet but that was just fine for me. Agree they need an extra 5 mins. Thank you for a nice healthy breakfast recipe - I like baking.

ammewo's picture

Cooked for the first time and love them! I used self raising wholemeal flour as it was what we had in the cupboard and worked perfectly just omitted the bicarb & baking soda. I can see these being a weekly bake for me and the children.

telfordse's picture

These were delicious! I found they needed an extra 5 minutes to cook right through - I did use frozen berries which may have accounted for the extra cooking time, but found they worked very well.

despinamina's picture

will definitely be making these again! I made my own apple puree picked from garden too. The muffins stayed moist and not too sweet. The perfect mid morning snack!

marywesterback's picture
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I made thes with gluten free flour and added 1tsp xantan gum. They turned out really well, but were slightly bland. Next time I might try useing syrup instead of honey, or swapping the blueberries for raisins and a tad more cinnamon. My husband took a few with him to snack on when he was traveling, and really enjoyed them, as snacking on the road is a big problem when you are Coeliac.

Vegetarian00's picture

Really tasty, although a quite sticky. I used 200g of blueberries, and used sunflower oil instead of rapeseed oil. Also, after reading some of the reviews (and tasting the mixture!) I added about 50g of caster sugar.
I would make them again but with less cinnamon. Really great for breakfast!

ellendenise91's picture
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Really nice, I hate honey and I was worried it would be very strong, but the end result was a really nice breakfast treat!
It's a little dry, but that's what you'd expect - excellent with a cup of tea!

jumayoca's picture

He cambiado el puré de manzana por mermelada de fresa que yo había echo, realmente delicioso pero la próxima vez añadiré una cucharada mas de miel. He usado arándanos secos y la textura ha quedado muy bien ni seco ni demasiado humedo.

jessmhand's picture
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These muffins are gorgeous! I made a batch last night and have had one for breakfast this morning. I used "strong wholemeal flour" and cooked for 30mins in 160C fan oven and have found the texture really good. The flavour from all the fruit and cinnamon is fantastic. Would definitely recommend!

milagwiasda's picture
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I added another 50 g of flour, no salt and switched to maple syrup instead of honey. Was really yummy with a nice crispy outer layer and a soft centre. It also has a perfect level of sweetness although it doesn't have a very fruity taste, as the flour and oat take precedence.

sarahjhawker's picture

Delicious! Swapped the honey for agave syrup which made them much sweeter, the oats for oat bran and used sunflower oil instead of rapeseed oil as that's all I had.

ktwatson_lancs's picture

Very yummy, just had one for breakfast! I only have a six hole muffin tin so this went into the oven in two batches. As in previous comments, my first batch were a little wet, but my second batch came out perfect. Maybe the key is to let the mixture sit for 15 minutes or so?

lauryn87's picture
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Nice flavor for a breakfast muffin; the apples and cinnamon really complement each other.

Bit disappointed with the texture (too wet) and wish I'd read the other comments first. Perhaps they did need more flour.

willow_tree's picture

Speedy to make and good results. I thought they would have problems rising due to the wholemeal flour, but they were fine (be generous with the bicarb and BP). I thought the seeds and oats on top might burn, but they didn't (keep to 160C for a fan oven). A good deal less sweet than most other cakes'n'bakes, but I suppose that's why they're justifiable as a healthy breakfast!

evers_23's picture
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Tasted good but also found the mixture was too wet due to the blueberries. Suggestions of how to fix this would be much appreciated.

claupatra's picture
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Delicious! The perfect healthy breakfast!
But next time I'll add some sugar, or perhaps just sprinkle it with honey prior to serving. Another improvement will be using a non-stick muffin tray, I had trouble eating the muffins as the cupcake paper cases I used were completely attached to them!

joannemicallef's picture

healthy and delicious!

rhidian's picture
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Lovely recipe - I ran out of muffin cases and cooked a couple in individual foil pie cases and they were so much better. Will definitely put these on my favourite recipes' list.

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