With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar
Total time45 mins
Makes 12
2 large eggs150ml pot natural low-fat yogurt50ml rapeseed oil100g apple sauce or puréed apple1 ripe banana, mashed4 tbsp honey1 tsp vanilla extract200g wholemeal flour50g rolled oats, plus extra for sprinkling1 ½ tsp baking powder1 ½ tsp bicarbonate of soda1 ½ 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 tray 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, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon 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 to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
