Get up and go breakfast muffins

Get up and go breakfast muffins

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(24 ratings)

Takes 45 mins

Easy

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

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal179
  • fat7.1g
  • saturates0.9g
  • carbs22.7g
  • sugars10.2g
  • fibre3.3g
  • protein5.2g
  • salt0.6g
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Ingredients

  • 2 large egg
  • 150ml pot natural low-fat yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 50ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100g apple sauce or puréed apple
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 ripe banana, mashed
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 4 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp vanilla extract
  • 200g wholemeal flour
  • 50g rolled oats, plus extra for sprinkling
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 2 tbsp mixed seed, we used pumpkin, sunflower and flaxseed

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.

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Comments, questions and tips

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Nicola Oliver
6th Sep, 2016
5.05
Fabulous breakfast alternative to boring toast etc. Super simple to make, I never really follow baking time guidelines just keep an eye until they're golden brown and insert a skewer to check. Very pleased they're not overly sweet. All the different elements of fruit were identifiable. Don't think I would change anything.
sazstrong82
22nd Jan, 2015
Really tasty and quick to make - perfect healthy snack to carry around when you are on the go! As per comments, i cooked for a little longer. Also, I used SR flour as didnt have bicarb etc, forgot to put the cinnamon, used sunflower not rape seed oil and used normal oats not rolled oats - and they still tasted great (I also think they are sweet enough)
helenasbistro
10th Aug, 2014
My breakfast muffins are similar and use banana and honey in place of refined sugar whilst containing very little fat, find the recipe here: http://helenasbistro.wordpress.com/2014/03/02/breakfast-banana-muffins/ :)
danielbhattacharya
10th Aug, 2014
Declicious and really easy to make, I used (Tesco) Strong Wholemeal Flour, as well as Alpro Soya Yoghurt, No-Egg Egg Replacer, and Agave Syrup to make these vegan. Still tasted great and everyone loved them! Enjoyed with a cup of tea, here's a pic: http://i.imgur.com/ZgXuooU.jpg
disco
27th Apr, 2014
3.8
Really easy to make. I used sultanas instead of blueberries. Not terribly sweet but this is a healthy recipe! Would definitely make again.
zapyapp
19th Jan, 2014
Forgot to rate it.
zapyapp
19th Jan, 2014
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
13th Jan, 2014
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
3rd Nov, 2013
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
19th Sep, 2013
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!

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zapyapp
23rd Jan, 2014
I have just made these again but had no apples. I had ripe pears so decided to mash them up with the banana and it worked although you don't taste them. Will use 4 spoons of honey next time.