My boys faces were a picture when I served up Muffins for Breakfast, the little one thought Christmas had come early and my 6 year old was thinking mummy had gone crazy.. But these muffins are packed with the good stuff.. Oats, Fruit, Chia Seeds & Eggs, they make a perfect Breakfast.
These are great to make on a Sunday as the left over provides you with a Grab as you go Breakfast for the rest of the week.
So firstly line a 12 hole muffin tin with muffin cases, and preheat the oven to 180C -Fan/160C – Gas
50ml Rapeseed Oil
2 Eggs (lightly beaten)
150ml Natural flavour Quark
100g apple sauce/or pureed apples
1 ripe Banana
4 Tablespoons Honey
1 Tsp Vanilla Extract/paste
200g Wholemeal Flour
50g Rolled Oats + (Extra for sprinkling over the muffins)
1 Tablespoon Chia Seeds
pinch of Salt
1.5 Tsp Baking Powder
1.5 Tsp Bicarbonate Soda
1.5 Tsp Cinnamon
In a mixing bowl add the Flour, Bicarbonate Soda, Baking Powder, Oats and Cinnamon and combine
In a separate bowl add the Oil, Eggs, Quark, Apple Sauce, Honey and Vanilla extract and mix together, add the pinch of salt and then add the raspberries and mix the wet ingredients to ensure everything is combined.
Gradually add the wet ingredients to the mixing bowl with the dry ingredients and mix together using a spatula or wooden spoon
Measure the batter equally into the cases and finally sprinkle the Chia seeds and extra Oats on top and bake for 25 – 30minutes.