Breakfast muffins

Breakfast muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 15 mins Cook: 30 mins


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

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal179
  • fat7g
  • saturates1g
  • carbs23g
  • sugars10g
  • fibre3g
  • protein5g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


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



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

  • 50ml 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 pureed apples (find with the baby food)
  • 1 ripe banana, mashed



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

  • 4 tbsp clear honey
  • 1 tsp vanilla extract
  • 200g wholemeal flour
  • 50g rolled oats, plus extra for sprinkling
  • 1½ tsp 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, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1½ tsp cinnamon



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

  • 100g blueberry
  • 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (31)

Misskav's picture

Really yummy! I added seeds to the mix as well as on top and also added chopped nuts. Delicious and filling, especially spread some peanut butter :).

Alicev26's picture

Sticks to the bun cases as other comments have mentioned. However I loved the flavour as it wasn't too sweet yet the blueberries give it a nice kick. I made mine with gluten free self raising flour and they rose lovely. Would make again as I love the guilt free element!

AJVA's picture

I just made these for breakfasts and lunchboxes, I am a high school student, and wanted something that was healthy and filling.These were perfect! They have a lovely healthy flavor, and the blueberries add a fruity taste. They did stick to the cases a bit, but I didn't find them heavy as some people said, and will definitely make again!!

jenxsx's picture

Just made a batch of these and can't believe how tasty they are for a healthier version. Made a few changes, used cranberries instead of blueberries and a good handful of chopped walnuts. I think you could use any dried fruit/nut/seed combo as long as you keep the baking ingredients base the same. These had great texture with the nuts and oats, def a breakfast treat!

etux's picture

Very disappointing. How can something with so much fruit in it turn out so tasteless?! I used soaked raisins instead of blueberries and they were the only tastey thing in them. Couldn't taste banana, couldn't taste cinnamon despite there being so much of it. On the plus side I used melted butter instead of oil and it didn't stick to the cases. Will never make again!

zuzie_q's picture

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.

shippers71's picture

A tablespoon equals 15 mls so it should be quite easy to convert!

lou-bok's picture

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?

mummashaz's picture

Mine stuck to the cases too..tasted ok but was a bit disappointed :(

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

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!

RuthBaker's picture

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


Questions (1)

mirfos's picture

Loved these, not too sweet which is perfect. Does anyone know the Weight Watcher points on these?

Tips (1)

JulietBanana's picture

I made these without the bicarbonate of soda (because I didn't have any) and with sultanas instead of blueberries (because I prefer them and their cheaper) and they turned out great! Perfect for breakfast with a cuppa.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.