This is the perfect breakfast for people ‘on-the-go’. Oats, apple, yoghurt, banana and blueberries what could be better? It is also not too sweet which I quite like as the bought variety have far too much sugar. Make non dairy too with soya or coconut yoghurt if preferred.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: Approx 15
Ingredients:
2 large eggs
150ml pot natural yoghurt
50ml rapeseed oil
100g apple sauce
2 ripe bananas
4 tbsp clear honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ teaspoon baking powder
1½ teaspoon bicarbonate soda
1½ teaspoon cinnamon
100g fresh blueberries
2 tablespoons mixed seed - pumpkin, sunflower and 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.
