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Breakfast Muffins


TOTAL TIME: 45 MINS

SERVINGS: 12

CALORIES/SERVING: 179 KCAL


INGREDIENTS:

  • 2 large eggs

  • 150ml pot natural low-fat yogurt

  • 50ml rapeseed oil

  • 100g apple sauce or pureed apples (find with the baby food)

  • 1 ripe banana, mashed

  • 4 tbsp clear honey

  • 1 tsp vanilla extract

  • 200g wholemeal flour

  • 50g rolled oats, plus extra for sprinkling

  • 1½ tsp baking powder

  • 1½ tsp bicarbonate of soda

  • 1½ tsp cinnamon

  • 100g blueberry

  • 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.


NUTRITION:

kcal-179

fat-7g

saturates-1g

carbs-23g

sugars-10g

fibre-3g

protein-5g

salt-0.6g



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