Breakfast muffins

Breakfast muffins

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(62 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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6th Sep, 2014
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.
18th Jan, 2015
A tablespoon equals 15 mls so it should be quite easy to convert!
18th Aug, 2014
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.
10th Aug, 2014
My breakfast muffins are similar and use banana and honey in place of refined sugar whilst containing very little fat, find the recipe here: :)
3rd Jul, 2014
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?
4th Jan, 2015
Mine stuck to the cases too..tasted ok but was a bit disappointed :(
27th Jun, 2014
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.....
25th Mar, 2014
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.
1st Mar, 2014
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!
15th Feb, 2014
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.


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