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

INGREDIENTS

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)

METHOD

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.

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