You can't go wrong with muffins for breakfast, brunch, a mid-morning snack or an after-school bite... unless, of course, they're sugar-laden. These ones really aren't – but they are packed with healthy seeds and dried fruit you'd struggle to get through on a normal day.
Make a batch today, eat them for brunch just out of the oven (we won't tell if you break them open and smear on some butter), then pop them in an air-tight container to dip into during the week.
Keep reading for this simple healthy muffins recipe, and go to our food page for tons more ideas.
- Find more healthy breakfast ideas in our guide
How to make healthy muffins
Absolutely packed with seeds and fruit, this cinnamon breakfast muffin recipe has been created by influencer @kateveggiedesserts – and they're a very tasty way to kick off your morning.
- Thanks to Lidl for this recipe
You will need:
- 2 eggs
- 150 ml plain yoghurt
- 100 g apple sauce
- 1 banana (very ripe)
- 4 tbsp maple syrup
- 3 tbsp rapeseed oil
- 1 tsp vanilla extract
- 6 dates (chopped)
- 3 tbsp dried cranberries
- 200g flour
- 60g porridge oats
- 3 tbsp mixed seeds (plus extra for sprinkling)
- 1.5 tsp baking powder
- 1.5 tsp cinnamon
- 1 tsp baking soda
Preheat the oven to 180°C.
1. Line a 12-hole muffin tray with muffin papers.
2. Whisk together the eggs, yogurt, banana, apple sauce, maple syrup, vanilla and oil. Once well blended, add in the dates and cranberries, and give it a good stir.
3. In a clean bowl, combine the flour, oats, baking powder, baking soda, cinnamon and the seeds.
4. Now slowly stir the wet ingredients into the dry, ensuring they're well blended (but don't beat them).
5. Divide the batter into the muffin tray so each is three quarters full. Sprinkle on the extra seeds.
6. Bake for 25 minutes or until risen and golden and an inserted skewer comes out clean. Allow to cool on a wire rack (or eat them straight out of the oven).