Get up and go breakfast muffins
Try this Get up and go breakfast muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 tsp vanilla extract
- 2 large egg
- 150 ml pot natural low-fat yogurt yogurt yog-ert yogurt i causing it to ferment.…
- 50 ml rapeseed oil rapeseed oilif you want a light alter rapeseed is a great choice and has…
- 100 g apple sauce or purã©ed apple apple ap-pel grown in apples are one of the most widely cultivated tree fruits. there are…
- 1 ripe banana mashed banana bah-nah-nah probably the most popular tropical fruit, their name probably derives from the…
- 4 tbsp honey honey huh-nee honey is made by bees from the it's…
- 200 g wholemeal flour
- 50 g rolled oats plus extra for sprinkling
- 1 1/2 tsp baking powder baking powder bay-king pow-dah bakin
- 1 1/2 tsp bicarbonate of soda bicarbonate of sodabicarbonate or baking soda, is an alkali which is used to raise soda breads and full-…
- 1 1/2 tsp cinnamon cinnamon sin-ah-mun a fragrant spice whic dried it curls into…
- 100 g blueberry blueberry bloo-bear-ee blueberries are o
- 2 tbsp mixed seed we used pumpkin, sunflower and flaxseed
- Carbohydrate 15.024275 g
- Cholesterol 35.25 mg
- Fat 1.41187666666667 g
- Fiber 2.45416665077209 g
- Protein 3.87979333333333 g
- Saturated Fat 0.358201666666667 g
- Serving Size 1 1 Serving (46g)
- Sodium 12.7815 mg
- Sugar 12.5701083492279 g
- Trans Fat 0.275626 g
- Calories 85 calories
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.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.
