Breakfast Muffins

For this first week, I’m posting a quick recipe for Breakfast Muffins. These are NOT vegan, but perfectly fine for vegetarians.  I had hoped to be really ambitious and put up my homemade mince pies including my own recipe for homemade vegan mincemeat.  I eagerly went into the cupboard where I keep all my home preserves only to discover I had none left. Disaster!  I know what I’ll be making around about March next year.

Vegetarian Breakfast Muffins
Breakfast Muffins

The Breakfast Muffins are from a recipe on the BBC Good Food site but with a few last minute alterations dependent on what I had in my cupboard at the time.  My little granddaughter was having a sleepover with me, her ‘Gubby’ and I was tired of making pancakes for us. She can be a bit picky with brekkie at Gubby’s as I don’t keep in so-called ‘children’s cereals’.  I knew she wouldn’t say ‘no’ to muffins, especially muffins filled with her favourite fruits.



  • 2 large eggs (free-range/organic)
  • 150ml pot natural yogurt (I used soya yogurt)
  • 50ml oil (I used rice bran oil)
  • 100g apple sauce (I cooked and pureed 2 eating apples)
  • 1 ripe banana, mashed
  • 4 tbsp clear honey (I used agave syrup)
  • 1 tsp vanilla extract
  • 200g wholemeal flour (I didn’t have any in so I used 140g of white flour and 60g of crushed wholemeal cereal)
  • 50g rolled oats
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1½-2 tsp ground cinnamon
  • 100g blueberry (optional) (I used sultanas)
  • 2 tbsp mixed seed (pumpkin, sunflower and flaxseed) I was fairly sure my granddaughter wouldn’t eat the seeds on top so I substituted them with chopped walnuts and added them to the muffin mix.



Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, agave and vanilla. Tip the remaining ingredients into a large bowl and mix to combine.

Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

Although it’s tempting to eat them warm, as we did, it’s better to wait until they are cold as they stick to the paper whilst still warm.  We ended up scraping the paper cases with a spoon!  If you’re really disciplined, they taste better still the next day.