Breakfast muffins

These are fun to make with the kids and are great for refuelling after a morning workout, or for eating on the go. The banana keeps the muffins moist and adds natural sweetness. Blueberries are great here, but feel free to use other berries if you like.

MAKES about 12 PREP 25 mins COOK 40 mins EASY V G 100g rolled oats

120g self-raising wholemeal flour 2 tsp baking powder

1 tsp ground mixed spice

1 tsp ground cinnamon 250g Greek yogurt (0% fat) 120ml whole milk

50g unsalted butter, melted 3 large eggs, lightly beaten

2 tbsp vanilla extract

4 tbsp granulated sugar 300g bananas (about 2 large), mashed

150g fresh blueberries (not frozen) For the topping

30g mixed seeds

1 tbsp rolled oats

1 tbsp demerara sugar

1 Heat the oven to 200C/180C fan/ gas 6. Use a 12-hole silicone muffin tray if you have one, or line a standard muffin tray with silicone muffin cases.

2 Blend the oats in a food processor to the consistency of flour. Add all the remaining ingredients, except the banana and blueberries, and blend until smooth. 3 Transfer the mixture to a large bowl and fold through the bananas and blueberries. Spoon the mixture evenly into the muffin cases.

4 For the topping, mix the seeds, oats and sugar together. Sprinkle over the tops of the muffins.

5 Bake for 35-40 mins or until risen, golden and cooked through. Transfer to a wire rack and leave to cool a little. Eat while still warm if you can.

PER SERVING 222 kcals • fat 7g • saturates 3g • carbs 29g • sugars 15g • fibre 2g • protein 8g • salt 0.4g