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Breakfast Muffins

Breakfast Muffins

A great way to use up your over ripe bananas to make muffins healthier and apple sauce for natural sweetness, plus blueberries and seeds for a more nutritious breakfast. 

Preparation Time: 15 mins

Cooking Time 30 mins

Makes 12


2 large eggs

150ml natural yogurt

50ml rapeseed oil

100g apple sauce

1 ripe banana, mashed

4 tbsp clear honey

1 tsp vanilla extract

200g wholemeal flour

50 rolled oats

1½  tsp baking powder

1 ½ tsp bicarbonate of soda

1 ½ tsp ground cinnamon

100g blueberries

2 tbsp mixed seed


Preheat the oven to 180ºC/Gas 4. Line a 12 hole muffin tin with muffin cases. Mix eggs, yoghurt, oil, apple sauce, mashed banana, honey and vanilla in a jug.  Combine the remaining ingredients (except the seeds) in a large bowl, add a pinch of salt.

Pour the wet ingredients into the dry and mix until you have a smooth batter.  Remember not to overmix as this will make the muffins heavy.  Divide the mixture into the muffin cases.  Sprinkle with seeds and bake for 25 - 30 mins. Once cooled, the muffins can be stored in a sealed container for up to 3 days.

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