Sweet Breakfast Muffins

29 Apr Sweet Breakfast Muffins

SWEET BREAKFAST MUFFINS

• 2 large egg
• 150ml pot natural low-fat yogurt
• 50ml Coconut oil, melted
• 100g apple sauce or pureed apples (find with the baby food)
• 1 ripe banana, mashed
• 4 tbsp clear honey
• 1 tsp vanilla extract
• 200g wholemeal flour
• 50g wholegrain oats, plus extra for sprinkling
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 1½ tsp cinnamon
• 100g blueberry
• 2 tbsp mixed seed (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 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.
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 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.