Mixed seed and blueberry muffins
These make the perfect breakfast for people ‘onthe-go’. They contain no refined sugar so aren’t too sweet, unlike bought varieties which can contain far too much sugar. They are easily converted to non-dairy by replacing dairy yoghurt with soya or coconut yoghurt. They can be stored in a sealed container for up to 3 days.
Makes: approx 15 Preparation: 15 minutes Cooking: 30 minutes
2 large eggs
150ml pot natural low-fat yogurt 50ml rapeseed oil
100g apple sauce or pureed apples 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 fresh blueberries
2 tbsp mixed seeds (I used pumpkin, sunflower and flaxseed)
Heat oven to 180°C/160°C fan and line a 12-hole muffin tin with 12 large muffin cases.
In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy.
Divide the batter between the cases.
Sprinkle the muffins with the extra oats and the seeds.
Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean.
Remove from the oven, transfer to a wire rack and leave to cool.