With apple, blueberry, banana, and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar. A great breakfast for kids on the go.
Pre-heat oven to 180C/160C fan/gas 4. Place muffin cases into a 12-hole muffin tin. Mix the eggs, yogurt, oil, apple sauce, banana, clear Stone’s honey and vanilla in a suitable mixing bowl or jug. Add the rest of the ingredients, except the seeds, add a pinch of salt and mix until the muffin batter is smooth. Take care not to over mix as this will spoil the consistency of the muffins.
Spoon an equal amount of batter into each muffin case. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen. Test by inserting a skewer into the muffins and make sure it 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.
- 2 large eggs
- 150ml pot natural low-fat yogurt
- 50ml rapeseed oil
- 100g apple sauce or puréed apple
- 1 ripe banana, mashed.
- 4 tbsp Stone’s Clear Honey
- 1 tsp vanilla extract
- 200g wholemeal flour
- 50g rolled oats, plus extra for sprinkling
- 1 ½ tsp baking powder
- 1 ½ tsp bicarbonate of soda
- 1 ½ tsp cinnamon
- 100g blueberries
- 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)