Breakfast Muffins

This recipe is based on BBC Good Food Breakfast Muffins. Due to limited ingredients, there were are number of substitutions. This is the recipe I actually made.

Ingredients

1 ripe banana, mashed

2 large eggs

150ml pot yogurt

50ml oil

100g apple sauce 

1 tsp vanilla extract

200g SR flour (Dove Farm Gluten-Free)

50g rolled oats, plus extra for sprinkling

2 Tsp  sugar

1½ tsp cinnamon

2 Tsp mixed seeds, plus extra for sprinkling.

Method

Pre-heat the oven to 180C. Place 12 muffin cases in a muffin tin.

In a large jug, mix the mashed banana, eggs, yogurt, oil, apple sauce, and vanilla. In a mixing bowl, mix the flour, sugar, oats, seeds and seeds. 

Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t over mix as this will make the muffins heavy. 

Divide 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 into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. 

Notes

As the yogurt and apple sauce available to me were both sweetened, and I don't like honey, I decided to use 2 Tsp of sugar in the muffins.  The flour and oats used are both gluten-free.  

Ooh my! These are good. So moist, tender and tasty. It was a little weird having a mild hint of strawberry through it. I think next time I will use either a plain yogurt, or add fruit of that matches the flavour of the yogurt. This recipe is definitely a keeper.

Next time, I'll add more seeds. It can handle at least 3 tablespoons of seed and maybe even 4.