Step by Step Oaty Fruity Muffins

Method

Heat the oven to 180^oC. Line a 12-hole muffin tin with 12 large muffin cases. If you don’t have a muffin tin, you can use a smaller bun tin — you will get more than 12 if you use smaller bun cases.

In a jug, mix together the eggs, yogurt, rapeseed oil, apple sauce, banana, honey and vanilla extract.

Put the flour, oats, baking powder, bicarbonate of soda and cinnamon into a large bowl and mix.

Pour the wet ingredients from the jug into the dry ingredients in the bowl. Mix briefly until you have a smooth batter — don’t over mix or the muffins will have a heavy texture.

Use a tablespoon to spoon the batter into the cases. Sprinkle some oats over the muffins.

Bake in the oven for 25-30 minutes 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. These muffins can be stored in a sealed container for up to 3 days (if they last that long!), or frozen for up to 3 months.