Breakfast muffins

Instructions

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter - don’t overmix as this will make the muffins heavy. Divide the batter between 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 into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

• large eggs Notes: 2
• 150ml pot natural low-fat yogurt
• 50ml rapeseed oil
• 100g apple sauce or pureed apples Notes: find with the baby food
• ripe banana mashed Notes: 1
• clear honey Notes: 4 tbsp
• vanilla extract Notes: 1 tsp
• 200g wholemeal flour
• 50g rolled oats plus extra for sprinkling
• 11⁄2 tsp baking powder
• 11⁄2 tsp bicarbonate of soda
• 11⁄2 tsp cinnamon
• 100g blueberry
• mixed seed Notes: 2 tbsp, we used pumpkin, sunflower and flaxseed