Healthy Breakfast Muffins

These are a staple is our house, and I usually freeze half of them for later. You can change around the fruits or use nuts instead of seeds, whatever you want!

Great for a brekky you don’t need to think about.

• 1 ripe banana, mashed

• 2 eggs

• 50mL oil (sunflower, canola or rice bran)

• 125g apple sauce, or pureed apple

• 4 Tbsp honey (or maple syrup, agave or rice syrup)

• 1 tsp vanilla extract

• 150mL greek yoghurt

• 200g atta flour (or wholemeal flour)

• 50g rolled oats

• 1 & 1/2 tsp baking powder

• 1 & 1/2 tsp bicarb soda

• 1 tsp cinnamon

• 1/2 tsp mixed spice

• 100g frozen blueberries

• 1 Tbsp each sunflower seeds, pumpkin seeds and shredded coconut

Preheat oven to 180C. Line muffins tray with patty cases. This recipe makes 12-15

In a bowl mix all wet ingredients well

Add all dry ingredients except blueberries and seeds, and mix until just combined. Add blueberries and mix

3/4 fill muffin cases and top with seed mix. Bake 15-20 mins until a skewer inserted comes out clean. Cool on a wire rack

• These freeze really well!