Get up and go breakfast muffins

Get up and go breakfast muffins

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(44 ratings)

Takes 45 mins


Makes 12
With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal179
  • fat7.1g
  • saturates0.9g
  • carbs22.7g
  • sugars10.2g
  • fibre3.3g
  • protein5.2g
  • 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 puréed apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 ripe banana, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 4 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 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 tray 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, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon 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 to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.

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Comments, questions and tips

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Sandra Woznicka's picture
Sandra Woznicka
24th Feb, 2020
What other oil can I use? I don’t have rapeseed. Also when do I add blueberries?
4th Aug, 2018
I utterly suck at baking but randomly decided to give this a try expecting failure but they came out looking awesome, still skeptical that they would taste awful....they taste brilliant!
11th Sep, 2017
Really easy to make and super tasty, not too sweet and went well with a breakfast smoothie
15th Feb, 2017
Really easy, really nice!
Nicola Oliver
6th Sep, 2016
Fabulous breakfast alternative to boring toast etc. Super simple to make, I never really follow baking time guidelines just keep an eye until they're golden brown and insert a skewer to check. Very pleased they're not overly sweet. All the different elements of fruit were identifiable. Don't think I would change anything.
22nd Jan, 2015
Really tasty and quick to make - perfect healthy snack to carry around when you are on the go! As per comments, i cooked for a little longer. Also, I used SR flour as didnt have bicarb etc, forgot to put the cinnamon, used sunflower not rape seed oil and used normal oats not rolled oats - and they still tasted great (I also think they are sweet enough)
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: :)
10th Aug, 2014
Declicious and really easy to make, I used (Tesco) Strong Wholemeal Flour, as well as Alpro Soya Yoghurt, No-Egg Egg Replacer, and Agave Syrup to make these vegan. Still tasted great and everyone loved them! Enjoyed with a cup of tea, here's a pic:
27th Apr, 2014
Really easy to make. I used sultanas instead of blueberries. Not terribly sweet but this is a healthy recipe! Would definitely make again.
19th Jan, 2014
Forgot to rate it.


4th Feb, 2019
Any suggestions for making these egg free? My little one has an allergy?
goodfoodteam's picture
4th Feb, 2019
Thanks for your question. You can use Orgran No Egg which is an egg replacer suitable for baking. It's available at health food shops such as Holland & Barrett or online.
27th Dec, 2017
how many muffins make a serving? will one be enough as breakfast?
goodfoodteam's picture
30th Dec, 2017
Thanks for your question. It is one muffin per serving with regards to nutritional values but you may want to have more than one - it's up to you!
23rd Jan, 2014
I have just made these again but had no apples. I had ripe pears so decided to mash them up with the banana and it worked although you don't taste them. Will use 4 spoons of honey next time.
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