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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27th Jan, 2014
Easy to make and really delicious. Perfect for lunch boxes. I substituted frozen raspberries for the blueberries and they were perfect. Also used spelt flour and made no difference.
sw77's picture
16th Jan, 2014
A lovely healthy muffin. I got 15 out of the recipe. Made a few changes .... didn't have apples so used 2 bananas instead. I also swapped blueberries for sultanas which probably added sweetness. Finally I topped with flaked almonds. Delish healthy treat for January :o)
15th Jan, 2014
These muffins were dead easy but completely lacked taste and needed to be sweeter - The blueberries were the only sweet bites I got! Might drizzle icing over them. Shouldn't ruin the calorie count too much!
1st Jan, 2014
Did not enjoy these muffins, they lacked taste. Unfortunately dissappointed.
27th Dec, 2013
These muffins use quite a few ingredients but is the healthiest recipe I've come across so far! I love the idea of using wholemeal flour instead of whole wheat flour! I did not have apple sauce so I used the remaining (homemade) cranberry sauce from our Christmas dinner and reduced the honey used. Delicious!
20th Dec, 2013
can these muffins be frozen?
13th Jan, 2014
They can totally be frozen! Enjoy when you want :)
24th Oct, 2013
These muffins are sooooo good :)
sllyst's picture
20th Oct, 2013
Considering how healthy these are, they taste really good, although i did eat 3! My son even took one to school for his lunch.
horlicksjam's picture
16th Oct, 2013
easy to make, lovely to eat.


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