- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 179
- Carbohydrate Content: 22.7g
- Fat Content: 7.1g
- Fiber Content: 3.3g
- Protein Content: 5.2g
- Saturated Fat Content: 0.9g
- Sodium Content: 0.6g
- Sugar Content: 10.2g
Get up and go breakfast muffins Recipe
Get up and go breakfast muffins is a Healthy breakfast recipe for 4 - 8 people, takes only 20 mins; recipe has large egg, yogurt and rapeseed oil.
Ingredients
- Yogurt - 150ml pot natural low-fat yogurt
- Cinnamon - 1 1/2 tsp cinnamon
- Apple - 100g apple sauce or pureed apple
- Rapeseed Oil - 50ml rapeseed oil
- Honey - 4 tbsp honey
- 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
- Wholemeal Flour - 200g wholemeal flour
Instructions
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray 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, mix briefly until you have a smooth batter, don't over mix as this will make the muffins heavy. Spoon 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 to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
