These are healthier than my usual muffins. I was craving a less-sweet and more wholesome breakfast treat that I could eat in a hurry and would keep me satisfied for hours without a heap of extra calories. As you can imagine, my time is a treasured commodity these days, clumsily split between an exuberant toddler, a hungry newborn, an overlooked husband and a neglected blog. Nourishing my own cravings is not high on the list of priorities… which is why I’m so proud of myself for making these muffins, just for ME. I know am the only one in the house who will appreciate them, and that is also why they hit the spot so beautifully.
Breakfast Muffins
- 2 large eggs
- 1/2 cup plus 2 tablespoons of plain low-fat yogurt
- 3 Tbsp (45) g butter, melted and slightly cooled
- 1/2 cup (100 g) apple sauce
- 1 ripe banana, mashed with a fork
- 4 tbsp honey
- 1 3/4 cup (200 g) whole wheat flour
- 1/2 cup (50 g) rolled oats, plus extra for decorating
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp salt
- 3/4 cup (150 g) blueberries (fresh or frozen, if frozen do not thaw before using)
- 2 tbsp mixed seeds, for decorating (I used pumpkin, sunflower and flaxseed)
- 3 tbsp raw cane sugar, for sprinkling
For 12 muffins
Heat oven to 350°F/180C. Line a 12-muffin tin with paper liners. In a medium bowl, mix the eggs, yogurt, butter, apple sauce, banana, and honey. In a large bowl, stir together the flour, oats, baking powder and soda, cinnamon, salt and blueberries. Pour the wet ingredients into the dry and mix briefly and gently until you see no more streaks of flour, but don’t overmix. The batter will be lumpy. Divide the batter between the prepared muffin tins. Sprinkle the muffins with the raw cane sugar, the extra oats and the seeds. Bake for 22-25 minutes until they are golden-brown, and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, transfer to a wire rack and let cool. Can be stored in a sealed container for up to 3 days.
