Oaty Fruity Muffins
2 large eggs
125g pot natural yogurt
50ml rapeseed oil
100g apple sauce or pureed apples
1 ripe banana, mashed
4 tbsp clear honey
1 tsp vanilla extract200g wholemeal flour
50g rolled oats (extra for sprinkling)
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate soda
1 tsp cinnamon
100g blueberries or raspberries
Heat the oven to 180oC. 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.