Breakfast muffins

• large eggs↗2
• pot natural low-fat yogurt↗150ml ml
• rapeseed oil↗50ml ml
• apple sauce100g g

  or pureed apples (find with the baby food)

• ripe banana↗1

  mashed

• clear honey↗4 tbsp tbsp
• vanilla extract↗1 tsp tsp
• wholemeal flour↗200g g
• rolled oats↗50g g

  plus extra for sprinkling

• baking powder↗1½ tsp tsp
• bicarbonate of soda↗1½ tsp tsp
• cinnamon↗1½ tsp tsp
• blueberry↗100g g
• mixed seed2 tbsp tbsp

  (we used pumpkin, sunflower and flaxseed)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. 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.

2. 2

   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. Can be stored in a sealed container for up to 3 days.