Breakfast muffins

Breakfast muffins

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(48 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 eggs
  • 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
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 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, questions and tips

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Barbara McFadyen
12th Jan, 2018
Wow. Used half raspberries and blueberries and they turned out brilliantly. Moist and tasty. I used self raising flour and baking powder after reading the other posts. So for lunch we had a muffin and cuppa tea and feel full and energised.
11th Oct, 2017
Good recipe and a great on-the-go breakfast. I did change the recipe slightly though when I made a second batch; I thought they were a little too heavy so I used half self raising white and half wholemeal flour which worked brilliantly - they are light and fluffy but still with the wholemeal texture and colour. I also agree with the comments on to much raising agent! With the self raising flour I added 1 tsp of baking powder which worked fine. I also used apple and raspberry puree, dried apricots instead of blueberries and flaked almonds instead of seeds - it's a good base recipe that can be changed to whatever you have in the cupboard.
9th Oct, 2017
Made these loads! They're great for busy mornings and ensuring the kids get something healthy for breakfast before the weekday madness begins. I make them at the weekend and they keep all through the week. I've baked them with a variety of fruits; frozen, fresh and dried. Dried cranberry is a family favourite. Highly recommend!
24th Apr, 2017
Really nice. Had to make some adjustments: I used melted butter instead of oil and used plain flour instead of wholemeal (I just used 2 tsps of baking soda and no bicarb)
28th Mar, 2017
Made these today with 1 tsp bicarbonate of soda as some of the comments mentioned you could taste it. They turned out lovely i just wish they hadn't stuck so much to the muffin case.
7th Jun, 2017
I was a little worried that i would have this issue so I used some silicone cases that i had picked up from the pound shop. They worked an absolute treat!
5th Mar, 2017
Very tasty and go down well with fussy kids. The first few times I made these, the taste of the bicarbonate of soda was very noticeable. I now replace the bi carb with baking powder.
3rd Feb, 2017
Marvelous! These are delicious for breakfast - I have them warm with some bio yogurt. Absolutely no need to add honey or any other sweetener. I freeze them and get one out the night before and put it in the fridge or if I forget I defrost one in the microwave and then heat. Perfect, quick and delicious.
lynnhine's picture
26th Sep, 2016
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.
2nd Aug, 2016
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


28th Nov, 2017
Do these need to be kept refrigerated as they have natural yoghurt in them? Thanks
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. No once the yogurt is baked into the muffins it no longer requires refrigeration.
3rd Sep, 2017
Would it work if I didn't use a muffin case and instead I used a normal cake tin? thanks
goodfoodteam's picture
6th Sep, 2017
Thanks for your question. You could cook this in a cake tin but as we haven't tested this we can't give you a recommendation on cake tin size or cooking time.
16th Mar, 2016
Loved these, not too sweet which is perfect. Does anyone know the Weight Watcher points on these?
10th Apr, 2017
Try to aim for about 250g of combined apple sauce and mashed banana, i find doing 2 bananas and then topping up to 250g with chunky Apple sauce to be the best, if you prefer banana use 250g of banana alone for nice banana muffins, or alternatively use all apple sauce! If you find them a little dry, increase amount of oil up to 75ml.
15th Sep, 2014
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.