BREAKFAST MUFFINS

These breakfast muffins that are fun to make with the kids are great for refuelling after a morning workout or eating on the go. The banana keeps the muffins moist and adds natural sweetness. Blueberries are great here, but feel free to use other berries if you like.

INGREDIENTS

SERVES: 12

100g rolled oats

120g self-raising wholemeal flour

2 tsp baking powder

1 tsp ground mixed spice

1 tsp ground cinnamon

250g Greek yoghurt (0% fat)

120ml whole milk

50g reduced-fat butter alternative, melted

3 large free-range eggs, lightly beaten

2 tbsp vanilla extract

4 tbsp granulated sweetener

300g bananas (about 2 large), mashed

150g fresh blueberries

For the topping:

30g mixed seeds

1 tbsp rolled oats

1 tbsp demerara sugar

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Have ready a 12-hole silicone muffin tray if you have one, or line a standard muffin tray with silicone or paper muffin cases.

2: Tip the oats into a food processor and blitz to the consistency of flour. Add all the remaining ingredients, except the mashed bananas and blueberries, and blend until smooth.

3: Transfer the mixture to a large bowl and fold through the mashed bananas and blueberries. Spoon the mixture evenly into the muffin cases.

4: For the topping, mix the seeds, oats and sugar together. Sprinkle over the tops of the muffins.

5: Bake in the oven for 20–25 minutes or until the muffins are risen, golden and cooked through. Transfer to a wire rack and allow to cool a little. Eat while still warm if you can!

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