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Healthy Breakfast Muffins Recipe

Name: Healthy Breakfast Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2412
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

Baby Led Feeding

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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