Healthy Banana and Blueberry Breakfast Muffins
These Healthy Banana & Blueberry Breakfast Muffins are naturally sweetened with ripe banana, apple sauce, and a drizzle of honey. Each one is full of fibre, wholegrain oats, juicy blueberries, and a sprinkle of mixed seeds for extra crunch and nutrition.
They’re perfect for batch baking, freezing, and grabbing on busy mornings. Soft, moist, and just sweet enough to feel like a treat - without any refined sugar overload.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Freezable
15 mins
45 mins
Easy
12
Sugars
10g
Kcal
179
Fibre
3g
Fat
7g
Protein
5g
Saturates
1g
Salt
0.6g
Carbs
23g
Info
Cooking time:
Prep time:
15 mins
Nut-Free, Freezable
Difficulty:
Serves:
45 mins
Easy
12
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
10g
Fibre
3g
Protein
5g
Salt
0.6g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Freezable
15 mins
45 mins
Easy
12
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 2 large eggs
• 150ml pot natural low-fat yogurt
• 50ml rapeseed oil
• 100g apple sauce or pureed apples
• 1 ripe banana, mashed
• 4 tbsp clear 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 (e.g., pumpkin, sunflower, flaxseed)
Instructions:
1. Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a 12-hole muffin tin with paper cases.
2. In a jug, whisk together the eggs, yogurt, rapeseed oil, apple sauce, mashed banana, honey, and vanilla extract until smooth.
3. In a large bowl, mix the wholemeal flour, rolled oats, baking powder, bicarbonate of soda, cinnamon, and a pinch of salt.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined — don’t overmix.
5. Carefully fold in the blueberries.
6. Divide the batter evenly among the muffin cases.
7. Sprinkle the tops with the mixed seeds and a few extra oats.
8. Bake for 25–30 minutes until risen, golden, and a skewer inserted in the centre comes out clean.
9. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Healthy Swaps & Tips:
• Use Greek yogurt for extra protein
• Try raspberries or chopped strawberries instead of blueberries
• Swap mixed seeds for just sunflower or pumpkin seeds
• Use maple syrup instead of honey if you prefer
Storage & Meal Prep:
• Keep in an airtight container for up to 3 days
• Freeze individually wrapped muffins for up to 1 month
• Defrost overnight or warm briefly in the microwave
Ideal For:
• Families who want healthier sweet snacks
• Meal preppers who love grab-and-go breakfasts
• Kids’ lunchboxes and after-school snacks
• Anyone looking to boost fibre and keep it natural