Step-By-Step Oaty Fruity Muffins

The sun is shining and Easter is almost upon us.  I can’t wait to have a lovely long weekend catching up with friends and family.  I will be staying overnight with a friend and have promised to bake some healthy treats so I’m going to try this muffin recipe – they will be perfect for breakfast.


Muffins are so easy to make and kids will love helping to add ingredients to the bowl and stirring.  Perfect for keeping them entertained during the Easter holidays!  Getting children involved in preparing food from an early age will help them to develop an interest in food,  not to mention teaching them some life skills!


Whilst you are waiting for the muffins to cook, you could put some eggs on to boil until hard, allow to cool, then let your kids paint them for rolling down a hill on Easter Sunday!

painted eggs


These delicious muffins are a source of fibre.  The sugar content is all naturally occurring sugar from the fruit and honey.




  • 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 extract
  • 200g wholemeal flour
  • 50g rolled oats, plus extra for sprinkling
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of 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 overmix 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.


Nutrition information per muffin: 161 calories, 6g fat, 9.7g sugar, 3g fibre.

Kellie, Nutritionist

I'm a Registered Nutritionist with an honours degree in Human Nutrition from the University of Ulster in Coleraine. Originally from Armagh, I now live in Wicklow with my husband. We live on a big sheep farm so there is never a dull moment! Mum to 1 year old- Ellen. I love trying out new recipes so my pregnancy is giving me a whole new opportunity to experiment with recipes and make them even healthier. I hope you enjoy trying some of my recipes!

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