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Breakfast muffins - or any time!

These style of muffin are typically called breakfast muffins but I make them for any time snacks for our family. You can change up the seeds and the fruit to suit what you like or have in the fridge or cupboard, pretty much anything goes!


Ingredients (makes 12):

  • 200g wholemeal flour

  • 50g oats

  • 1.5 tsp baking powder

  • 1.5 tsp bicarbonate of soda

  • 1.5 tsp ground cinnamon

  • 2 large eggs

  • tsp vanilla extract

  • 150 ml plain yoghurt (I usually use greek)

  • 50 ml light olive oil / 50g melted butter

  • 3-4 tbsp maple syrup or honey

  • 2 small or 1 v large ripe banana mashed

  • 1 apple finely chopped

  • 100g blueberries or fruit / dried fruit of your choice (in the photo I used dried apricots)

  • 2 tbsp mixed seeds

Method:

  • Preheat over to 180 degrees / 160 fan

  • Put 12 muffin cases in to the muffin tin

  • Mix the wet ingredients together in a bowl or jug (eggs, yoghurt, oil / melted butter, banana, honey, vanilla and apple)

  • Put the rest of the ingredients into another bowl except the seeds (flour, oats, baking powder, bicarb, and the blueberries / fruit).

  • Add the wet ingredients to the dry and stir until combined and in a batter. Don't mix too much as can take the air out and make the muffins feel stodgy

  • Divide the mixture up between the muffin cases

  • Sprinkle the seeds over the top

  • Bake for 25-30 mins until golden, and a skewer comes out clean

  • Remove from oven, transfer to a rack and allow to cool.




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