Blackberry & Apple Breakfast Muffins
Easy
Blackberry & Apple Breakfast Muffins Muffins are a firm fave with kids, so I like to make them as healthy as possible. These muffins are sweetened only by the natural sugar in the fruit making them a healthy treat for any time of day. This recipe is part of our Healthier Treats For Kids Series with Sharon Hearne Smith. Watch the video here
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
12
Blackberry & Apple Breakfast Muffins
Easy
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
12
Introduction
Blackberry & Apple Breakfast Muffins Muffins are a firm fave with kids, so I like to make them as healthy as possible. These muffins are sweetened only by the natural sugar in the fruit making them a healthy treat for any time of day. This recipe is part of our Healthier Treats For Kids Serie
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Ingredients
- 2 ripe, medium bananas
- 1 small apple
- 150ml natural low-fat yoghurt
- 50ml olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 200g wholemeal flour
- 50g rolled oats + 1 tbsp for decorating
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- 1 ½ tsp bicarbonate of soda
- 200g blackberries
Method
- 1. Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4.
- 2. Line a 12 whole muffin tin with muffin cases or cut out 24 x 15cm squares from baking parchment. Take two squares per hole and place one on top of the other like a star. Push them down into the muffin tin holes, they may pop up a bit but once the mixture is in, they will stay down.
- 3. Mash the bananas really well in a large jug. Roughly grate the apple in, skin on. Add the yoghurt, oil, eggs and vanilla extract and mix to combine.
- 4. Place the flour in a large bowl and add the oats, cinnamon, baking powder and bicarb. Toss everything together and make a hole in the centre.
- 5. Pour the wet ingredients into the dry and mix together to give a sloppy mixture. Finally, stir in two thirds of the blackberries. Spoon the mixture evenly between the paper cases. Scatter the remaining blackberries evenly over the tops and press them in lightly. Finally, scatter the extra oats over to decorate.
- 6. Bake in the oven for 25-30 minutes until risen and cooked through. Remove and leave to cool a little and then enjoy!
