Breakfast on the go

Healthy muffins

Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit.These muffins can be stored in a sealed container for three days and are perfect for a quick morning snack when you don’t have time for breakfast.

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 (eg. pumpkin, sunflower, flaxseed)

Method

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.