Healthier Breakfast Muffins

I came across this webpage titled “7 Unhealthy Breakfast Foods” one day and it promised to surprise with the list of breakfast items.

Muffins were on the list and I wasn’t too surprised. Everywhere you go, muffins are massive and topped with sugary icing or drowned in chocolate chips. With all that sugar thrown into a single muffin it’s no longer ‘healthy’.

We had our Christmas dinner 3 days ago and with all the homemade cranberry sauce sitting in the fridge, I thought of using it in muffins. I found this recipe and it really is a ‘healthier’ muffin recipe!

150ml natural yogurt
50ml vegetable oil
2 large eggs
3-4 tbsp honey (depends on your taste!)
100g apple sauce/pureed apples (or in my case, cranberry sauce)
1 tsp vanilla
1 ripe medium-sized banana, mashed (size doesn’t really matter)

200g wholemeal flour (or you could also use whole wheat flour)
50g rolled oats
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
100g blueberries 
*2 tbsp mixed seeds for sprinkling on top

1. Preheat oven to 160C fan. Line 2 6-holed muffin trays or ~6-8 jumbo sized muffin tray
2. In a jug, whisk together all the wet ingredients. In a large bowl mix all the dry ingredients except the blueberries. 
3. Add the wet ingredients to the dry ingredients and fold in, gradually adding in the blueberries ** I usually count up to 10 strokes and stop there. Do not over mix or you will get tough muffins! 
4. Spoon into muffin trays and sprinkle with some rolled oats and seeds. Bake for 25-30mins until golden and well risen. A skewer inserted in the centre should come out clean. 

Remove from tins and allow to cool completely on a wire rack. Muffins will keep in an airtight container for 3 days. 


(apologies for the low-quality photo 😦 )

– line muffin trays with baking parchment for super-easy removal from tins and no muffin bits sticking to the paper
– you can replace fat in recipes with yogurt or applesauce or mashed bananas
– quantities are really just a guideline, experiment! 
– do not be tempted to keep mixing, allow little pockets of flour to remain as this keeps the muffin soft


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