These nutritious muffins are ideal for grabbing as a breakfast on-the-go, but they could also make for a tasty addition to a lunchbox. As this recipe is simply a matter of adding the wet ingredients to the dry ones, it's a wonderful recipe to try out with children if you are planning on a little cooking together. 


Breakfast Muffins


200g wholemeal flour

1 tsp baking powder

2 tsp cinnamon

50g oats, plus extra for sprinkling

75g light muscovado sugar

3 eggs, lightly whisked

150g grated carrot

100g apple sauce

100g greek yogurt

100ml sunflower oil

1tsp vanilla extract

1tbsp mixed seeds




1.     Preheat the oven to 190°C/fan 170°C/Gas 5. Line a 12 hole muffin tin with 12 large muffin cases.

2.     Place the  flour into a bowl and sieve in the baking powder and cinnamon, then stir in the oats and sugar.

3.     Add the lightly beaten eggs to a large jug with the carrots, apple sauce, yogurt, sunflower oil and vanilla extract.

4.     Pour the wet ingredients into the bowl with the dry ingredients and stir well until everything is combined together.

5.     Divide the mixture between the 12 muffin cases. Sprinkle the muffins with the extra oats and some mixed seeds.

6.     Bake in the preheated oven for 30-35 minutes, until well risen and golden. 

7.     Remove from the oven and transfer to a wire tray to cool. Store in a sealed container for up to 3 days.