Healthy Berry Breakfast Muffins

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Breakfast is one of those meals that's so gentle to get stuck in a rut with, making and delivery the aforementioned things. I'm rattling chargeable of this myself and on labouring salutation you present commonly feat me delivery up pledge and fruit to the kids as I change nothing added spread and I'm out of inspiration!

But these pleasing Drupelet Breakfast Muffins are perfect for life similar this. They can be prefabricated in rise and served within 24 hours or else glaciated to eat afterward. You can then simply displume them out one at a moment and depart to unthaw overnight, fit for breakfast in the morn.

Pleasing and material Berry Breakfast Muffins packed orotund of ruddy ingredients including oats, food, coconut oil, banana and apple sauce. These muffins are also great for grab-and-go breakfasts, particularly for engaged teenagers who never seem to get up in quantify to eat something white and nourishing in the greeting!

And of direction they're not conscionable for breakfast. My kids eat these as snacks too so they really are caretaker varied!

INGREDIENTS

• 2 large eggs
• 120g (1/2 cup) plain yogurt
• 2 tbsp coconut oil, melted
• 100g (1/2 cup) apple sauce
• 1 ripe banana, mashed
• 4 tbsp honey
• 1 tsp vanilla extract
• 100g (1 cup) plain flour
• 100g (1 cup) wholemeal flour
• 50g (1/2 cup) rolled oats
• 1.5 tsp baking powder
• 1.5 tsp bicarbonate of soda
• 1 tsp cinnamon
• 150g (1 1/4 cups) frozen berries

To top:

• 1 tbsp rolled oats
• 2 tbsp sunflower and pumpkin seeds

INSTRUCTIONS

1. Preheat the oven to 180c / 350f and line a 12 hole muffin tin with paper or silicone cases.
2. In a large bowl mix together the eggs, yogurt, coconut oil, apple sauce, mashed banana, honey and vanilla extract.
3. In a second bowl add the plain and wholemeal flour, oats, baking powder, bicarbonate of soda and cinnamon and mix well.
4. Add the wet ingredients to the dry ingredients and mix just enough until everything is combined. Don’t over mix!
5. Finally, fold in the frozen mixed berries. Don’t worry if the mixture turns a blueish tint!
6. Divide the mixture between the 12 muffin cases. Top with a little extra oats and some seeds.
7. Bake for 25-30 minutes until a skewer comes out clean.
8. Transfer to a wire rack to cool completely.
9. Serve immediately or they will keep in an airtight container well for 24 hours. Alternatively they can be frozen and defrosted in 2-3 hours.