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! 

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