Breakfast can be a temperamental meal for many people, especially if you have to leave the house first thing in the morning. You're sick of breakfast cereal but there's not enough time to cook something decent, it's too early to eat, you're not hungry yet... which inevitably leads to eating out which can be expensive and unhealthy. Such are the reasons I am always on the lookout for tasty, healthy, portable breakfasts and the following muffins fulfill all three requirements. They are also a good way to use up some possibly forgotten ingredients in your cupboard including honey, apple sauce and porridge oats.
- Sugar free
- Butter free
- Wholemeal flour
Makes 12
Ingredients
Wet
2 eggs beaten
150ml natural yogurt
50ml olive oil
100g applesauce
1 ripe banana mashed
4 tbsp honey
1 tsp vanilla essence
Dry
200g wholemeal flour
50g porridge oats with a bit extra for topping
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
1.5 tsp cinnamon
100g dried fruit [I used cranberry, sultanas, raisins and goji berries]
2 tbsp mixed seeds [I used pumpkin and sunflower]
Method
Preheat the oven to Gas 4/180C/350F
Mix the wet ingredients in a jug
Mix the dry ingredients in a bowl
Pour in the wet ingredients, combine but don't overmix
Pour into twelve muffin cases and sprinkle the seeds and oats on top
Bake for 30 minutes and once baked, allow to cool on a wire rack and enjoy!
These will freeze well.
Absolutely love them. Great recipe!
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