Breakfast muffins

Breakfast muffins

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(87 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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1st Jun, 2020
After seeing comments about it sticking to the muffin case, I used a silicone cupcake mould without cases and they came out perfectly!
Samantha Ali's picture
Samantha Ali
31st May, 2020
This was pretty good, not hard to make. And gave me about 12 muffins. I didn’t get whole meal flour so I used cracked wheat flour. I left out the pumpkin seeds. The muffins were not sweet. So to sweeten them, I used maple syrup and icing sugar. On one occasion I used chocolate syrup. After making these, I didn’t have to make breakfast for awhile.
12th Mar, 2020
I have to make these on repeat for my boys who love them and have them for breakfast, snacks and in their lunch boxes. We've used both dairy yoghurt and soya yoghurt depending on what I have and they have come out the same.
27th Jan, 2020
Inlove these make them loads i use silicon so not much stick at all.. great fir me and my 18 month old as a brekki or snack... can they be frozen tho??
26th Jan, 2020
Very bland and the muffins stuck to the cases really badly. I would probably use sultanas instead of blueberries as the fruit made the muffins very soggy in places. Having said that, I probably wouldn’t make these again.
23rd Sep, 2019
The muffins did taste quite bland as some people have commented , also it left a bitter taste in the mouth from the soda I believe. I think this recipe would be okay with only the baking powder . Won't be making them again
Stephanie Hibbert's picture
Stephanie Hibbert
14th May, 2019
This is a lovely easy recipe. I can see why some would say it lacks flavour but this could be because it is low in sugar and our taste buds aren't used to that nowadays. I used 3/4 spelt flour and 1/4 white flour because I had run out of wholemeal. I got 12 light muffins and they did slightly stuck to the paper cases but to me it means they are low fat which is great. All in all a really good recipe. I will do it again and maybe put less bicarbonate as you do get a very slight after taste.
hrgoddess's picture
14th Nov, 2018
Just made these for the first time and, like others, felt they could do with a little extra flavor. I used dried cranberries as I had no fresh blueberries available. My muffins never stick to the cases since I started using a particular brand. Here in the States, we can get them at most natural food stores. I just looked at the container and see they are imported from - guess where? The UK! They are are compostable, unbleached and free of chlorine. I believe they are called "If You Care" Large Baking Cups. They are imported by a company called Source Atlantique. Muffins come out so clean, I've been known to keep the cases to use again. I can't recommend them highly enough.
Kawshiki Nasser's picture
Kawshiki Nasser
7th Sep, 2018
Delicious! Made exactly as directed, except that I used everything gluten free. I didn't have much trouble removing the muffins from their casings. We tried them with hazelnut butter but they are tasty without, as well. I will make them regularly.
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.


SarahVan Gough's picture
SarahVan Gough
10th Sep, 2019
How many muffins are in a serving?
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.
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