TOTAL TIME: 45 MINS
SERVINGS: 12
CALORIES/SERVING: 179 KCAL
INGREDIENTS:
2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or pureed apples (find with the baby food)
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
2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)
METHOD:
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.
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.
NUTRITION:
kcal-179
fat-7g
saturates-1g
carbs-23g
sugars-10g
fibre-3g
protein-5g
salt-0.6g
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