We’ve made a couple of batched of these healthy breakfast muffins recently. They are so virtuous – apart fro 50mls of oil and 4 tbs of honey between 12 muffins it’s all good stuff – but Milo totally accepts them as cakes, and loved making them. We made two batches, one with blueberries and seeds, and one swapping the blueberries for apples and chopped apricots, topped with just oats, both lovely.
I really recommend this recipe, adapted ever so slightly from here
2 large eggs
150ml full fat greek yoghurt (original recipe calls for low-fat, but I didn’t have that at home)
50ml sunflower oil (original recipe calls for rapeseed)
100g apple sauce or pureed apples (I made from scratch as found some cooking apples in a bag hung on the door which were amazingly still fine)
1 ripe banana 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
Bicarbonate of soda
1½ tsp cinnamon
100g blueberry or other fruit of choice. I reckon plums would be amazing
2 tbsp mixed seed
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.
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.