Sometimes PamperedTeen has one of those mornings where she needs to grab something and run for the bus in the morning, or Mr Kirsty needs an energy boost after he’s been cycling. These are quick and tasty and have no refined sugar in them so are reasonably good for you. You can use wholemeal flour in this if you want an extra little fibre boost.
2 large eggs
150ml pot natural low-fat yoghurt
50ml sunflower oil
100g stewed apples
1 ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
200g plain flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
2 tbsp mixed seeds, we used pumpkin, sunflower and flaxseed
Pre-heat the oven to 180c / 160 fan / gas 6 and place muffin liners into your muffin tin
Mix the wet ingredients (eggs, yoghurt, oil, apples, banana, honey, vanilla) together in a bowl. Add the blueberries to the wet mix.
Sift the flour, baking powder, bicarbonate of soda and cinnamon together, then tip into the wet ingredients and mix until just combined. Don’t over mix at this stage (something I find challenging!) There will be lumps from the apple puree and the mashed banana so don’t fret too much.
Divide evenly-ish between the muffin cases and sprinkle with the mixed seeds before placing in the oven for 20 – 25 minutes. The muffins will be golden when they’re cooked, if you test them with a skewer it may be slightly tacky due to the banana and apples in the recipe.
These will last for up to 3 days in an airtight tin, or can be frozen and defrosted as necessary (I’ll report back when I’ve played with freezing and defrosting techniques!)