Healthy Breakfast Muffins Recipe | Katie Pix



These tasty, sweet muffins are the perfect brekkie – on the go, popped in your packed lunch or as an easy bite to eat first thing – and are sure to keep you feeling full till lunch.

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SERVES 12 | 5 MINUTES PREP | 30 MINUTES COOKING

2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple puree (find in the baby food aisle)
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 blueberry
50g nuts

Heat oven to 180°C.

Line a 12-hole muffin tin with muffin cases. In a jug, mix your wet ingredients (egg, low-fat yogurt, rapeseed oil, apple puree, mashed banana, runny honey and vanilla extract). Tip the remaining ingredients into a large bowl and mix together!

Pour the wet ingredients into the dry and mix until combined – don’t overmix as this will make the muffins stodgy. Divide the batter between the cases. Sprinkle the muffins with some extra oats and seeds!

Bake for 25-30 minutes until gorgeously golden and enjoy!

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