Healthy banana muffins

200 kcal or less 30-60 minutes cupcakes healthy breakfast low fat low gluten low sugar lower fat on the go

N/A

Makes 12

Source

Ingredients

2 large eggs

150ml pot natural low-fat yogurt

50ml rapeseed oil

100g apple sauce or puréed apple

1 ripe banana , mashed

4 tbsp honey

1 tsp vanilla extract

200g wholemeal flour

50g rolled oats , plus extra for sprinkling

1 ½ tsp baking powder

1 ½ tsp bicarbonate of soda

1 ½ tsp cinnamon

100g blueberry

2 tbsp mixed seed , we used pumpkin, sunflower and flaxseed

Method

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.

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.