Healthy breakfast recipe for 4 - 8 people, takes only 30 mins; recipe has large egg, yogurt, rapeseed oil, apple sauce, banana, clear honey, vanilla extract, wholemeal flour, oats, baking powder, bicarbonate of soda, cinnamon, blueberry and seed.
Breakfast muffins
Course: Healthy breakfast
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Yogurt: 150ml pot natural low-fat yogurt
- Cinnamon: 1 1/2 tsp cinnamon
- Rapeseed Oil: 50ml rapeseed oil
- Bicarbonate Of Soda: 1 1/2 tsp bicarbonate of soda
- Baking Powder: 1 1/2 tsp baking powder
- Oats: 50g rolled oats, plus extra for sprinkling
- Vanilla Extract: 1 tsp vanilla extract
- Large Egg: 2 large eggs
- Seed: 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)
- Banana: 1 ripe banana, mashed
- Blueberry: 100g blueberry
- Clear Honey: 4 tbsp clear honey
- Wholemeal Flour: 200g wholemeal flour
- Apple Sauce: 100g apple sauce or pureed apples (find with the baby food)
Directions
- 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.Can be stored in a sealed container for up to 3 days.
