Healthy banana muffins

• large eggs↗2
• pot natural low-fat yogurt↗150ml ml
• rapeseed oil↗50ml ml
• apple sauce or puréed apple100g g
• ripe banana↗1

  mashed

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

  plus extra for sprinkling

• baking powder↗1 ½ tsp tsp
• bicarbonate of soda↗1 ½ tsp tsp
• cinnamon↗1 ½ 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 tray 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, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon 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 to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.