Name: Breakfast muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 12
Cuisine: British
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)

Breakfast muffins

Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit

45 min total 15 min prep 30 min cook Makes 12 179 cal

Instructions

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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.