Seedy Cinnamon Breakfast Muffins

Serves 12⁠⠀
INGREDIENTS⁠⠀

  • - 2 large eggs⁠⠀
  • - 150ml plain yogurt⁠⠀
  • - 100g applesauce⁠⠀
  • - 1 ripe banana⁠⠀
  • - 4 tbsp maple syrup⁠⠀
  • - 3 tbsp rapeseed oil⁠⠀
  • - 1 tsp vanilla essence⁠⠀
  • - 6 dates, chopped⁠⠀
  • - 3 tbsp dried cranberries⁠⠀
  • - 200g plain flour⁠⠀
  • - 60g oats⁠⠀
  • - 3 tbsp mixed seeds, plus extra for sprinkling⁠⠀
  • - 1 1/2 tsp baking powder⁠⠀
  • - 1 1/2 tsp ground cinnamon⁠⠀
  • - 1 tsp bicarb of soda⁠⠀

⁠⠀
METHOD⁠⠀

  1. Preheat the oven to 180C. Line a 12-hole muffin tray with muffin papers.⁠⠀
  2. In a bowl, whisk the eggs, yogurt, applesauce, banana, maple syrup, oil and vanilla together until well combined. Stir in the dates and cranberries.⁠⠀
  3. In another bowl, mix the flour, oats, baking powder, bicarbonate of soda, cinnamon and seeds. Gently stir the wet ingredients into the dry. Don’t beat the mixture, but ensure there are no streaks of flour.⁠⠀
  4. Spoon the batter into the muffin tray to ¾ full. Sprinkle the tops with the extra seeds. Bake for 25 minutes or until risen and golden and an inserted skewer comes out clean. Allow to cool on a wire rack.⁠⠀
Source : @kateveggiedesserts