Banana apple oat muffins

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• Large eggs2
• Natural yogurt150 ml
• Rapeseed oil50 ml
• Apple sauce100 g
• BananaRipe, mashed1
• Clear honey4 tbsp
• Vanilla extract1 tsp
• Wholemeal flour200 g
• Rolled oatsExtra for sprinkling50 g
• Baking powder½ tsp
• Bicarbonate of soda½ tsp
• Cinnamon½ tsp
• Blueberries100 g
• Mixed seedsPumpkin, sunflower, flax2 tbsp

1. 1

   Preheat the oven to 180°C (160°C fan). Place 12 large paper cases in a 12-hole muffin tray.

2. 2

   Combine the banana, apple sauce, honey, vanilla, yogurt, oil and eggs in a jug. Tip all the remaining ingredients apart from the seeds into a big bowl along with a pinch of salt, then stir.

3. 3

   Pour the wet mixture over the dry and fold together briefly until just smooth. Take care not to overmix, or the muffins turn heavy. Spoon the batter into the cases and top with extra oats and the seeds.

4. 4

   Bake for 25-30 mins. They are ready once the tops are golden and a skewer pushed into one of them comes out clean. Cool on a wire rack. They keep for up to 3 days in a sealed container.