Breakfast muffins

Breakfast muffins

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(32 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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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Ingredients

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

    Yogurt

    yog-ert

    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
    Banana

    Banana

    bah-nah-nah

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

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

  • 100g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    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)

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.

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Comments, questions and tips

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CF123
24th Apr, 2017
3.8
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)
Rainbowsmile17
28th Mar, 2017
3.8
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.
EdmoStacey
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!
Abena
5th Mar, 2017
3.8
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.
Tr1nculo
3rd Feb, 2017
5.05
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
lynnhine
26th Sep, 2016
5.05
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
2nd Aug, 2016
3.8
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
30th Jul, 2016
3.8
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.
Misskav
14th Jun, 2016
5.05
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
23rd Nov, 2015
3.8
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!

Pages

mirfos
16th Mar, 2016
5.05
Loved these, not too sweet which is perfect. Does anyone know the Weight Watcher points on these?
AvatarIII
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.
JulietBanana
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.