- 300g plain wholemeal flour
- 50g rolled porridge oats, plus extra for decoration
- 3 heaped tsp baking powder
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- 100g raisins
- 100g dried apricots, chopped
- 50g soft brown sugar
- 100ml Pale Olive oil
- 150ml low-fat buttermilk
- 150ml skimmed milk
- 1 medium egg, beaten
- 2 medium rip bananas, peeled and mashed
- 2 tbsp lemon juice
- Zest of 1 lemon
- 2 small apples, washed, cored and grated
- 1 medium carrot, peeled and grated
- Sunflower and pumpkin seeds to decorate
My infamous Breakfast in a Bun is full of ingredients to give you energy and set you up for a busy, healthy day.
Just eat one for breakfast if you are on Being The Best You Weight loss Challenge.
These will keep in an airtight container for 5 days.
Preheat the oven to 190°C
Line oil 12 whole muffin pan with 12 large muffin cases
Combine all the flour, baking powder and spices in a large bowl and set aside
In another bowl, mix together the low fat buttermilk, milk, sunflower oil and eggs. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined
Add the lemon juice and zest, apples, carrot, raisins, apricot and mashed bananas. Mix together but don’t over-mix.
Spoon into the prepared muffin cases
Sprinkle with the extra oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean
Leave in the tin for 5 minutes, then turn out and cool on a rack. Eat while still warm.
Here’s a lovely tip: You can prepare the dry and wet ingredients the night before. Combine the two in the morning, pop in the oven and you’ll have a fresh-baked breakfast.
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