Recipe: Blueberry & Banana Breakfast Muffins

 

Blueberry & Banana Breakfast Muffins

 

Ingredients:

2 large eggs

150ml pot natural low-fat yoghurt

50ml rapeseed oil

100g apple sauce or pureed apples

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 seeds

Tools you will need:

 

 

Method:

Pre heat the oven to 180C/160C fan/gas 4.

Line a 12-hole muffin tin with 12 large muffin cases. In a bowl, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a second larger 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 – it is important not to overmix as it will make the muffins heavy. Divide the batter between the cases.

Sprinkle the muffins with the extra oats and the seeds then bake for 25-30 mins until golden and well risen. At the end of the cooking time insert a skewer or cake tester into the centre of a muffin – if it comes out comes out clean the muffins are cooked – if not put them back in the oven for another 5 minutes and check again.

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.