Get up and go breakfast muffins

Get up and go breakfast muffins

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(42 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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19th Jan, 2014
Very happy with these, will make them as a staple. Changed nothing. Very moist with the blueberries so make sure you spread them throughout each cake. Froze them to defrost for breakfast. Ate them on their own but very nice with yoghurt and/or extra fruit. Not very sweet but that was just fine for me. Agree they need an extra 5 mins. Thank you for a nice healthy breakfast recipe - I like baking.
13th Jan, 2014
Cooked for the first time and love them! I used self raising wholemeal flour as it was what we had in the cupboard and worked perfectly just omitted the bicarb & baking soda. I can see these being a weekly bake for me and the children.
3rd Nov, 2013
These were delicious! I found they needed an extra 5 minutes to cook right through - I did use frozen berries which may have accounted for the extra cooking time, but found they worked very well.
19th Sep, 2013
will definitely be making these again! I made my own apple puree picked from garden too. The muffins stayed moist and not too sweet. The perfect mid morning snack!
10th Aug, 2013
I made thes with gluten free flour and added 1tsp xantan gum. They turned out really well, but were slightly bland. Next time I might try useing syrup instead of honey, or swapping the blueberries for raisins and a tad more cinnamon. My husband took a few with him to snack on when he was traveling, and really enjoyed them, as snacking on the road is a big problem when you are Coeliac.
4th Aug, 2013
Really tasty, although a quite sticky. I used 200g of blueberries, and used sunflower oil instead of rapeseed oil. Also, after reading some of the reviews (and tasting the mixture!) I added about 50g of caster sugar. I would make them again but with less cinnamon. Really great for breakfast!
5th Jun, 2013
Really nice, I hate honey and I was worried it would be very strong, but the end result was a really nice breakfast treat! It's a little dry, but that's what you'd expect - excellent with a cup of tea!
15th May, 2013
He cambiado el puré de manzana por mermelada de fresa que yo había echo, realmente delicioso pero la próxima vez añadiré una cucharada mas de miel. He usado arándanos secos y la textura ha quedado muy bien ni seco ni demasiado humedo.
14th May, 2013
These muffins are gorgeous! I made a batch last night and have had one for breakfast this morning. I used "strong wholemeal flour" and cooked for 30mins in 160C fan oven and have found the texture really good. The flavour from all the fruit and cinnamon is fantastic. Would definitely recommend!
13th Apr, 2013
I added another 50 g of flour, no salt and switched to maple syrup instead of honey. Was really yummy with a nice crispy outer layer and a soft centre. It also has a perfect level of sweetness although it doesn't have a very fruity taste, as the flour and oat take precedence.


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