Although these muffins have breakfast in the title that doesn’t mean you won’t want to eat them all day! These Sugar Free Breakfast Muffins are a perfect snack at any time and brilliant for lunchboxes. Or in my kids case their second (or third) breakfast dish of the morning…and as it’s a muffin it can be eaten on the move if needs be!
I make my own apple puree because, especially at this time of year, I am drowning under the weight of cooking apples from the tree we are lucky enough to have in our garden. At other times of the year or if you don’t have time to make your own puree you can buy it ready made from supermarkets. Just look for those which haven’t been sweetened if you are trying to reduce the amount of sugar you eat.
I prefer the silicon muffin liners as they are reusable and I find they come away from the cake really well but there are so many styles of paper or cardboard ones on the market now too. Ring the changes by swapping the frozen raspberries for other fruit (blueberries or dark cherries are great) or even some raisins if you prefer. You can also use nuts to bump up the protein levels if you like.
Sugar Free Breakfast Muffins
- 200g wholemeal flour
- 60g rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ bicarbonate of soda
- 2 teaspoons cinnamon
- 2 eggs
- 150ml natural yoghurt
- 50ml oil
- 120g apple puree
- 4 tablespoons honey
- 2 ripe bananas
- 120g frozen raspberries
- Handful of mixed seeds and oats to top (I use pumpkin, sesame and sunflower)
- Step 1 Heat oven to 180C/160C fan/gas 4.
- Step 2 Line a muffin tin with 12 large cases or 16 smaller cases.
- Step 3 Mix the dry ingredients into a bowl.
- Step 4 In a jug combine the wet ingredients except the frozen raspberries.
- Step 5 Mix the wet ingredients into the dry ingredients with a spoon. When thoroughly combined add the raspberries.
- Step 6 Share equally into the muffin cases and sprinkle with the seeds and oats.
- Step 7 Bake for 25mins or until a skewer comes out clean from the centre.