Breakfast Muffins

Lately, I’ve been finding it a little difficult during the week to eat a proper breakfast in the morning before my usual commute into work.  It’s been awhile since I’ve stocked up on my homemade granola bars, so this week I decided to make these light, fluffy and very tasty Breakfast Muffins to fill that void. The great thing about this recipe is that you can really throw in any sort of fruit you like. It’s quite versatile that way, and freezes well for later consumption!photo 2(2)


Breakfast Muffins
  • ⅔ cup unflavoured greek yogurt
  • 2 large eggs
  • ⅛ cup coconut oil melted
  • ¾ apple sauce
  • 1 ripe banana, mashed
  • 1 tsp vanilla extract
  • 4 tbsp honey (I love clover)
  • 1½ cup whole wheat flour
  • ½ cup rolled oats, plus extra for sprinkling
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1½ tsp cinnamon
  • ¾ cup fresh blueberries
  • 2 tbsp mixed seeds (pumpkin & sunflower)
  1. Heat oven to 350. Line a 12-hole muffin tin with 12 large muffin cases. In a small bowl, mix the eggs, greek yogurt, oil, apple sauce, banana, honey and vanilla. In a large bowl mix the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  2. Pour the wet ingredients into the dry and mix briefly then divide the batter up evenly in muffin tray. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen. You can stick a skewer into the center of a muffin and when it comes out clean you're good to go! 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, or place in ziplock bag in the freezer and it can keep up to two weeks.


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