Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
Prep:15 mins
Makes 12
2 large eggs150ml pot natural low-fat yogurt50ml rapeseed oil100g apple sauce or pureed apples (find with the baby food)1 ripe banana, mashed4 tbsp clear honey1 tsp vanilla extract200g wholemeal flour50g rolled oats, plus extra for sprinkling1½ tsp baking powder1½ tsp bicarbonate of soda1½ tsp cinnamon100g blueberry2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)
STEP 1Heat 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.STEP 2Pour 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. Can be stored in a sealed container for up to 3 days.
