GET UP AND GO BREAKFAST MUFFINS
With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar
Ingredients
2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apples
1 ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g blueberries
2 tbsp mixed seeds, we used pumpkin, sunflower and flaxseed
Method
1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray 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.
2. Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon 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 to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
Foto: Esme Slabbert
I made this one – yummy, but as usual with a slight modification to the standard and original recipe:
Ingredients
2 large eggs
150 ml Greek 1% yogurt
50 ml Virgin Olive Oil (VOO)
100 g apple sauce
1 ripe mashed banana
4 tbsp Maple syrup
1 tsp vanilla extract
200 g wholewheat flour
50 g steel cut rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100 g dried cranberries – store bought
Pinch of salt
Mixed seeds, I used pumpkin, sunflower and poppy seeds
Method
Heat oven to 350F.
Line muffin tray with muffin cases, I used a regular size muffin pan and made 19 muffins.
Mix the eggs, yogurt, VOO, apple sauce, banana, maple syrup and vanilla.
Add the remaining ingredients as well as the salt, (except the seeds), and mix to combine, until you have a smooth batter, but don’t over mix.
Spoon the batter in 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 to the muffin comes out clean.
Remove from oven and leave to cool. Store in a sealed container for up to 3 days, if you’re lucky to have any left.
Source: Esme Slabbert‘s kitchen – modified version
