These muffins are good in two ways: they are tasty and healthy. Oh, and they are E-ZAY.
*Looks busy people in the eye, winks & gives thumbs up*.
As I’ve mentioned before, I always seem to have zero time in the morning, so making a batch of these for the freezer means I can take one out the night before my early start, and still enjoy a deliciously nutritious breakfast. Using banana and apple sauce as natural sweeteners also mean these contain no processed sugars, and the wholemeal flour, oats and seeds will help to keep you full until lunchtime.
The blueberries also help to keep the muffins nice and moist, and you can substitute these for other berries such as raspberries or blackberries, depending what is available. Make sure you add an even amount of fruit to each muffin case though, as they also add sweetness. I used frozen berries which worked really well, and tend to be a lot cheaper than fresh.
So, you will need:
250ml natural low-fat yoghurt
50ml rapeseed oil
100g pureed apples/applesauce
1 ripe mashed banana
4tbsp agave syrup (or honey)
1tsp vanilla extract
200g wholemeal flour
50g rolled oats
1 1/2 tsp baking powder
1 1/2 tsp bicarb of soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
150g blueberries (fresh or frozen)
2tbsp seeds for sprinkling (pumpkin, sunflower and oats)
Preheat the oven to 180C and line a 12 hole muffin tray.
Combine the egg, oil, yoghurt, apple sauce, banana, honey and vanilla in a jug. Mix the rest of the ingredients into a large bowl (except the seeds), add a pinch of salt and mix to combine.
Add the wet ingredients to the dry and mix briefly until you have a smooth batter. Spoon it into the cases (making sure the blueberries are evenly spread) and sprinkle the muffins with the extra oats and seeds.
Bake for 25-30 minutes or until golden brown and a skewer inserted comes out clean.
Cool and store in an air tight container for up to three days, or freeze.
Adapted from here