Breakfast Muffins

Mornings can be frantic, rushing around trying to get everyone ready for nursery, work or school – are the lunches ready? Shirts ironed? Where’s my gym kit?  It can all get a bit much.  Add to this flurry, empty stomachs and we really are in trouble. Breakfast can often be the last thing on your mind in the morning but in fact, it can actually help you get ready and stop you being ‘hangry’.  By eating breakfast, studies have shown it can help you maintain a healthy weight, stop you snacking on naughty treats and also focus the mind, but sometimes there just doesn’t seem to be enough time.  I have recently discovered breakfast muffins, a delicious, yet healthy breakfast that you can grab on your way out the door – you can amend this recipe however you like, by adding different nuts, seeds or berries, they’re also great to make with the children too, a perfect summer holiday activity.

BREAKFAST MUFFINS

Makes 12

INGREDIENTS

2 large eggs
150ml natural yoghurt
50ml rapeseed oil
100g unsweetened apple sauce or puree (look in the baby aisle)
1 ripe banana, mashed
2 tbsp clear honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 1/2 tsp cinnamon
100g blueberries
2 tbsp mixed seeds / chopped nuts

Heat the oven to 180⁰C (gas 4) and line a 12 hole muffin tray with large muffin cases.

Mix in a jug the eggs, yoghurt, oil, apple sauce, banana, honey and vanilla.

In a bowl combined the flour, oats, baking powder, bicarb, cinnamon and blueberries.

Tip the contents of the jug into the bowl and combine, do not over mix, you just want to combine the ingredients.

Divide the mixture into the muffin cases, then sprinkle with seeds and nuts if using and then bake for 25 – 30 minutes until golden.

Once cooled, these muffins can be stored in an airtight container for up to 3 days or freeze and take out the night before.

 

This recipe has been adapted from a Good Food Magazine recipe.

 

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