Breakfast muffins

Breakfast muffins

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(24 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
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  • 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

    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

    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



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

  • 100g blueberry



    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)


  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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Comments (35)

lynnhine's picture

At last a healthy rmuffin recipe that works!
Unlike previous reviews, I found the quantities bang on perfect for 12 decent sized muffins. They turned out light, fluffy and full of flavour. I did not have any honey to hand so substituted rice syrup. I added frozen blueberries (much cheaper than fresh).
Will definitely be revisiting this recipe.

maartjevdm's picture

This muffins turned out really well. I used silicon muffin cups to prevent them from sticking. As the recipe says I didn't overmix and just gave a few good churns with a whisk to combine the dry and wet ingredients. Furthermore I used goats yoghurt because thats what I had, and I used raspberry and blueberry mix from the freezer (added those frozen). Instead of wholemeal I used spelt wholemeal. They weren't heavy at all and keep really well in the fridge in a container with kitchen towel on the top and bottom. I eat 2 at breakfast and i spread a little natural peanut butter on them and also put some slices of banana on it. Which is great! By the way recipe makes way more batter than 12 muffins! I filled mine almost to the brim and could have easily still made about 5 more

maartjevdm's picture

These worked out quite well. However I had way more batter than for 12 muffins, I really filled up my muffin cases ( a bit too full even) and still I could have made 5 more. The taste is nice and not too sweet. I already tried a tie with some peanut butter which was nice. I can imagine that sliced and filled with a little nut butter and some slices of banana would be great as well. But also on its own it's good. I had no problem with the muffins being to dense, or not rising well or sticking to the case. After reading the comments I used my silicon muffin cases which worked well. Only one got stuck because a blueberry had sunk to the bottom and was attached to the case. As the recipe said I only mixed the wet and dry ingredients briefly. Just gave it a few good stirs by hand with a balloon whip. Furthermore, I used organic goat yoghurt because that's what I had in the fridge and I used a mixture of blueberries and raspberries directly from the freezer. Finally I used what we call appelmoes, which is apple purée without any added sugar or other sweeteners. I'm going to try to also freeze a coupl and see how that works out. It says that they are freezable.

maartjevdm's picture

I had some trouble for a few days posting comments but after contacting BBC good food they fixed it :-) Just reporting back they freeze perfectly! Freeze individually then put it in an airtight container with a paper towel on the bottom and top. You can take them out individually and thaw overnight. I eat them with natural peanut butter and banana for breakfast or as a snack

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.


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.