Blueberry and Banana Breakfast Muffins


Blueberry and Banana Breakfast Muffins


2 large egg
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or pureed apples
1 ripe banana, mashed
4 tbsp. clear honey
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 blueberry
2 tbsp. mixed seeds


Pre heat the oven to 180C/160C fan/gas 4.

Line a 12-hole muffin tin with 12 large muffin cases. In a bowl, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a second larger 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 – it is important not to overmix as it will make the muffins heavy. Divide the batter between the cases.

Sprinkle the muffins with the extra oats and the seeds then bake for 25-30 mins until golden and well risen. At the end of the cooking time insert a skewer or cake tester into the centre of a muffin – if it comes out comes out clean the muffins are cooked – if not put them back in the oven for another 5 minutes and check again.

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.

Products Used

Master Class Non-Stick 12 Hole Deep Baking Pan
Sweetly Does It Pack of 160 Assorted Pattern Muffin Cases
Colourworks Large Blue Melamine Two Tone Mixing Bowl
Colourworks Medium Blue Melamine Two Tone Mixing Bowl
Sweetly Does It Stainless Steel Cake Tester
Master Class Non-Stick 46cm x 26cm Cooling Tray