Breakfast Muffins! (P.S. They’re low fat!)

On my quest to find the best muffins I tried my first ever (cringe) ‘low fat’ bake! Now when I say low fat, I’m not suggesting you scrap your 5-a-day and have 5 muffins instead but these are a great alternative to cereal in the morning and brilliant if you would rather eat later or take breakfast to work with you! They contain honey rather than sugar and are sweetened with fruit! The nuts and oats add an amazing crunch!

This recipe makes 12 muffins and the method is super simple! It came from my Good Food magazine which I recently subscribed to!

Ingredients

Method

1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases.

2. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. (It will look disgusting, don’t panic!)

3. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.

4. Next, pour the wet ingredients into the dry, mix briefly until you have an even batter, don’t over mix as this will make the muffins heavy. All you want is for the ingredients to be evenly mixed, no clumps of flour etc.

5. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds.

6.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!