Breakfast muffins

breakfast muffin tt
2 large eggs
150ml Greek 1% yoghurt
50ml Olive Oil
100g apple sauce
1 ripe mashed banana
4 tbsp Maple syrup
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 dried cranberries
Pinch of salt
2 tbsp mixed seeds, I pumpkin, sunflower and poppy seeds

Heat oven to 350F.
Line muffin tray with muffin cases – I used a regular size muffin pan and made 19 muffins. You can also use the extra large muffin pan for 12 muffins.
Mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
Add the remaining ingredients, except the seeds.
Add a pinch of salt and mix to combine, until you have a smooth batter, but don’t over mix as this will make the muffins heavy.
Spoon the batter in 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.

Source: Esme’s kitchen – modified version

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