Breakfast muffins

Breakfast muffins

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(11 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
179
protein
5g
carbs
23g
fat
7g
saturates
1g
fibre
3g
sugar
10g
salt
0.6g

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)

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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.

Recipe from Good Food magazine, September 2013

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Comments

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zuzie_q's picture
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A bit disappointed with how mine turned out. Followed the recipe and whilst I love the flavour and agree that they are filling, they were quite dense and stuck to the cases like another poster said below. Not sure what went wrong - I would make them again if only I could figure out how to make them lighter and not stick to the cases!

Tamm26's picture

I like to cook and often turn to online recipe pages to update or refine my results, I understand combining ingredients but I am often curious as to why for example here in the muffin recipe, with elaborate alternatives for sweetness and moisture is it that some wet ingredients are measure in ml others in tbsp and the purée here in weight. The principles of cooking do hang around balancing the quantity of egg, so large egg might be around 75 ml but it would be helpful if there was one reference to measure and tbsps etc seem less helpful than mls.

lou-bok's picture
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I love this recipe! I've used it so many times I've lost count. It's perfect for packed lunches for the kids, and they can help make them too! We've substituted blueberries for extra Apple, pear and blackberries...all have worked well.

Court321's picture

Found them quite tasteless and I followed the recipe to a tee. Muffins also stuck to cases maybe because there isn't any butter in the mix?

alice1996's picture

really tasty. I used agave syrup instead of honey and they were very sweet could have used less. I didn't have any fresh blueberries so used wild dried blueberries and also added some dried cranberries. They were gorgeous really loved the taste of the apple, although they didn't rise well but they weren't heavy they were quite light actually. Eating some now gonna freeze the rest for noming later.....

becca_123's picture
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These certainly seemed a healthier muffin option, but were pretty flavourless. I don't think the blueberries work too well - they'd probably be better swapped for raisins or sultanas, as some other people have also commented. On the plus side, the banana flavour came through, and they weren't dry.

barrybubbles's picture

I've made these quite a few times now and they are well requested! Usually make them with raisins. Made them with blueberries today for the first time......I'll stick to raisins instead! Usually make a half batch and then get disappointed when they've run out - the freezer is the answer!

looney's picture

I baked these last month and have some in the oven now that I will share with family and try freezing a few. I enjoyed them and they are soooo filling.

KOR's picture

Easy to make and really delicious. Perfect for lunch boxes. I substituted frozen raspberries for the blueberries and they were perfect. Also used spelt flour and made no difference.

sw77's picture

A lovely healthy muffin. I got 15 out of the recipe. Made a few changes .... didn't have apples so used 2 bananas instead. I also swapped blueberries for sultanas which probably added sweetness. Finally I topped with flaked almonds. Delish healthy treat for January :o)

bryonyalice's picture

These muffins were dead easy but completely lacked taste and needed to be sweeter - The blueberries were the only sweet bites I got! Might drizzle icing over them. Shouldn't ruin the calorie count too much!

ruthegginton's picture

Did not enjoy these muffins, they lacked taste. Unfortunately dissappointed.

clarousel's picture

These muffins use quite a few ingredients but is the healthiest recipe I've come across so far! I love the idea of using wholemeal flour instead of whole wheat flour! I did not have apple sauce so I used the remaining (homemade) cranberry sauce from our Christmas dinner and reduced the honey used. Delicious!

kendaljade's picture

can these muffins be frozen?

misssnowspider's picture

They can totally be frozen!

Enjoy when you want :)

janpanpickle's picture

These muffins are sooooo good :)

sllyst's picture

Considering how healthy these are, they taste really good, although i did eat 3! My son even took one to school for his lunch.

horlicksjam's picture

easy to make, lovely to eat.

hugheslittlej's picture

Made this this evening, 2 batches and have frozen one of them. Great snack after a morning run!! Love these!

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