Description
These muffins are soft, lightly sweet, and packed with good stuff like oats, seeds, banana, and cranberries. Great for busy mornings, lunchboxes, or a quick snack.
Ingredients
Units
Scale
- 2 large eggs
- 150ml low-fat Greek yogurt
- 50ml olive oil
- 100g unsweetened apple sauce
- 1 ripe banana, mashed
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 200g wholemeal flour
- 50g rolled oats (plus extra for topping)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 100g dried cranberries
- Pinch of salt
- 2 tbsp mixed seeds (like pumpkin, sunflower, poppy)
Instructions
- Preheat your oven to 350°F (175°C).
- Line your muffin tray with paper cases.
- This mix makes 19 regular muffins or 12 jumbo ones.
- In a large bowl, whisk the eggs, yogurt, oil, apple sauce, mashed banana, maple syrup, and vanilla until smooth.
- Add flour, oats, baking powder, baking soda, cinnamon, cranberries, and salt.
- Mix just until everything is combined. Don’t overmix, it keeps the muffins light and fluffy.
- Spoon the batter into the muffin cases.
- Sprinkle the tops with a few oats and seeds.
- Bake for 25–30 minutes until golden and a toothpick poked into the center comes out clean.
- Let them cool in the tray for a few minutes, then move to a wire rack to cool completely.
- Store in an airtight container for up to 3 days. They also freeze well, just defrost overnight.
Soft, hearty, and full of flavor. Give them a try, you might want to double the batch!
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
