Healthy Breakfast Muffins

These tasty, sweet muffins are the perfect brekkie - on the go, popped in your packed lunch or as an easy bite to eat first thing - and are sure to keep you feeling full till lunch.

Key Details

  • Serves: 12
  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Difficulty: Easy


  • 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


Preheat your oven to 180°C/ 350°F/gas 4.

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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