Bear Breakfast Muffins
Prep time: 15 mins - Cook: 30 mins - Level: Easy
There is nothing like a delicious muffin in the morning straight from the oven and piping hot. These are so easy to put together and ready in a flash. The perfect on the go healthy snack for work or kids lunch boxes! These are filing without all the high sugar ingredients of a regular muffin. You can experiment with flavours and replace the blackberries with berries in season such as blueberries or raspberries if you prefer.
Heat oven to 180C or gas 4. Line a 12-hole muffin tray with 12 large muffin cases. Mix the eggs, yogurt, oil, banana, maple syrup and vanilla in a bowl. Put all the remaining dry ingredients (except the seeds) in a bowl. Combine with the wet mix and stir to bring together. Try not to over mix as this will make the muffins heavy, just a few light turns to bring it all together.
What You Need:
150ml natural yogurt
50ml Sunflower oil
1 banana, mashed (Very ripe if possible)
4 tbsp maple syrup
1 tsp vanilla extract
200g Self Raising flour
50g oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
2 tbsp seeds, pumpkin & sunflower works great.
Spoon the batter into the cases. Sprinkle the extra oats and the seeds on top. Bake for 25-30 mins until golden and well risen, and you use a cake tester to test as it should come out clean when cooked through. Remove from the oven, transfer to a wire rack and leave to cool if you can resist!