Healthy Breakfast Muffins
A super healthy breakfast muffin that is filled to the brim with goodness and so deliciously soft and perfect for babies. Great to make ahead and freeze!
Ingredients
- 180 g wholemeal flour
- 100 g porridge oats
- 1 tsp baking powder
- 1 tsp baking soda
- Zest + Juice of 1 lemon
- 50 g ground sunflower seeds
- 150 ml stewed sweet apples
- 125 ml Greek yoghurt
- 1 egg
- 60 ml rapeseed oil
- 1 tsp vanilla extract
- 125 g raspberries
Method
- Preheat oven to 180ºC/350ºF.
- Add the flour, porridge oats, baking powder, baking soda, lemon zest and sunflower seeds into a large mixing bowl.
- In a jug, whisk together the applesauce, Greek yoghurt, egg, oil and vanilla until it’s well combined. Make a well in the centre of the flour and slowly whisk the wet mixture in until it forms a smooth batter, then fold in the raspberries.
- Spoon the mixture into a lightly oiled mini-muffin tin then bake for 20 minutes until the muffins have risen and are golden brown – if you stick a toothpick into them it should come out clean.
- Serve warm or cold. Keeps in an airtight container for up to a week. Or freeze for handy breakfasts on the go.
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Recipe Notes & Tips
Serve with a few tablespoons of natural yogurt and chopped up strawberries for a yummy nutritious breakfast.