SERVES 12 | 5 MINUTES PREP | 30 MINUTES COOKING
- 2 large eggs
- 150ml pot natural low-fat yogurt
- 50ml rapeseed oil
- 100g apple puree (find in the baby food aisle)
- 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
- 50g nuts
Heat oven to 180°C.
Line a 12-hole muffin tin with muffin cases. In a jug, mix your wet ingredients (egg, low-fat yogurt, rapeseed oil, apple puree, mashed banana, runny honey and vanilla extract). Tip the remaining ingredients into a large bowl and mix together!
Pour the wet ingredients into the dry and mix until combined – don’t overmix as this will make the muffins stodgy. Divide the batter between the cases. Sprinkle the muffins with some extra oats and seeds!
Bake for 25-30 minutes until gorgeously golden and enjoy!