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Following on from our Saturday posts about healthy Saturday lunches and brunches, I’m going to share a few breakfast recipes over the coming weeks.

It’s often quite hard to get the kids to eat a healthy and nutritious breakfast, especially as time is often short on weekdays. Baking in advance makes it easy to ensure that your little ones get a good start to the day, and this recipe is easy, quite cheap and fun to make.

Ingredients

2 large eggs

150ml pot natural low-fat yogurt

50ml rapeseed oil

100g apple sauce or puréed apples

1 ripe banana, mashed

4 tbsp honey

1 tsp vanilla extract

200g wholemeal flour

50g rolled oats, plus extra for sprinkling

1½ tsp baking powder

1½ tsp bicarbonate of soda

1½ tsp cinnamon

100g blueberries

2 tbsp mixed seeds, 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.

Let me know how you get on, and how they taste!

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October 19 2013

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