Breakfast muffins

Breakfast muffins

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(62 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
    Two piles of oats

    Oats

    ohtz

    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
    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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hugheslittlej's picture
hugheslittlej
3rd Oct, 2013
Made this this evening, 2 batches and have frozen one of them. Great snack after a morning run!! Love these!
vittoriacorda
24th Oct, 2013
How did they fare after thawing from frozen?
gemmac25
11th Sep, 2013
5.05
We're very active and do a lot of exercise so always on the look out for more healthier snacks to take on calories - these muffins worked a treat! They go lovely with a nice cup of tea, not too sweet and not too dry, just perfect. Will certainly be making these again!
mangocat
9th Sep, 2013
5.05
Really easy to make and were sweet enough with only 3 tablespoons of honey if you run out (like I did). Tasty at all times of the day!
missycharlie
5th Sep, 2013
5.05
My 2 year old isn't really into cereal, even the sugary ones, so was looking for a healthy alternative. These went down a treat and no spoon feeding! I am having one too and they are nice and moist, quite strong in banana flavour, but my banana was very ripe. I didn't use blueberries but had some figs in the house, chopped that up instead. Think that chopped apple, raisins or even strawberries would work well as a substitute. I also did a half and half on honey with agave (just because I have some and very rarely use it).

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