Breakfast Muffins | Breakfast
Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit.
• 1½ tbsp ground flaxseed • 150ml pot dairy-free yoghurt • 50ml rapeseed oil • 100g apple sauce or puréed apples (find with the baby food) • 1 ripe banana, mashed • 4 tbsp maple syrup • 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 blueberries • 2 tbsp mixed seeds (we used pumpkin, sunflower and flaxseed)
1 Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the flaxseed, yoghurt, oil, apple sauce, banana, maple syrup and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine. 2 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 among 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.
Nutrition per serving Kcals 179 • fat 7g • saturates 1g • carbs 23g • sugars 10g • fibre 3g • protein 5g • salt 0.6g