These little gems have oats, yoghurt and three different kinds of fruit in them, and have no sugar! They’re sweetened with only a little honey, and the result is a barely-there hint of sweetness, very moist and blueberry-juicy kind of muffin. I like having them on their own, or warmed up, split and buttered. If you like it sweet, split them and spread some jam on them (oh, that’s got my mouth watering!) I’m also going to try it with some spreadable Philly cream cheese. The beauty of their being not-very-sweet is that you have the choice of having something a little savoury with them, like some salted butter, or sweet, ie with jam or honey. They’ve been a welcome change to the ol’ breakfast routine. Enjoy!

Best Ever Breakfast Muffins

Makes 12 muffins


2 cups self-raising flour

1 teaspoon ground cinnamon

2/3 cup rolled oats

2 eggs, lightly beaten

200g natural yoghurt

2 medium ripe bananas, mashed

1 medium apple, grated

1/2 cup honey

1 cup fresh or frozen blueberries


Preheat oven to 190°C/170°C fan-forced.

Line twelve 1/3 cup-capacity non-stick muffin holes with large paper cases.

Sift flour and cinnamon into a bowl. Stir in rolled oats. Make a well in the centre.

Add eggs, yoghurt, banana, apple and honey. Stir to just combine. Fold in blueberries.

Divide mixture between paper cases.

 Bake for 20 to 25 minutes or until golden and a skewer inserted into 1 muffin comes out clean.

You’ll find the original recipe here