Apricot Jam Breakfast Muffins
FOR AIR FRYER OR OVEN
These breakfast muffins are packed full of natural sweeteners like honey, banana and our Folláin No Added Sugar Jam, making these a great start to a healthy day.
Prep time: 30 minutes
Cooking time: 30 minutes oven/ 15 mins Air fryer
Serves: 12
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2 large Free-range eggs150ml pot Natural low-fat yoghurt50ml Rapeseed oil2 tbsp No Added Sugar Apricot Jam, plus extra for topping1 ripe Mashed Banana4 tbsp Clear honey1 tbsp Almond extract200g Wholemeal flour50g Porridge oats, plus extra for sprinkling1 ½ tbsp Baking powder1 ½ tbsp Bicarbonate of soda2 tbsp Mixed seedsHandful Flaked almonds (for decorating)
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For Oven: Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
Air fryer: Line 12 hole muffin mould. - In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
- In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
- Pour the wet ingredients into the dry and combine until you have a smooth batter.
- Don’t over mix as this will make your muffins tough.
- Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins.
- Sprinkle with the extra porridge oats and the flaked almonds.
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Oven: Bake for 25 to 30 minutes until risen and golden.
Air fryer: Cook for 15 mins at 180 - Check that they’re cooked by inserting a skewer into the middle of one of the muffins.
- They’re done if it comes away clean.
- Remove from the oven or air fryer and transfer to a wire rack to cool.
- These will keep for 3 days in a sealed container but they taste best on the day of baking.
-
For Oven: Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
Ingredients
- 2 large Free-range eggs
- 150ml pot Natural low-fat yoghurt
- 50ml Rapeseed oil
- 2 tbsp No Added Sugar Apricot Jam, plus extra for topping
- 1 ripe Mashed Banana
- 4 tbsp Clear honey
- 1 tbsp Almond extract
- 200g Wholemeal flour
- 50g Porridge oats, plus extra for sprinkling
- 1 ½ tbsp Baking powder
- 1 ½ tbsp Bicarbonate of soda
- 2 tbsp Mixed seeds
- Handful Flaked almonds (for decorating)
Method
-
For Oven: Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
Air fryer: Line 12 hole muffin mould. - In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
- In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
- Pour the wet ingredients into the dry and combine until you have a smooth batter.
- Don’t over mix as this will make your muffins tough.
- Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins.
- Sprinkle with the extra porridge oats and the flaked almonds.
-
Oven: Bake for 25 to 30 minutes until risen and golden.
Air fryer: Cook for 15 mins at 180 - Check that they’re cooked by inserting a skewer into the middle of one of the muffins.
- They’re done if it comes away clean.
- Remove from the oven or air fryer and transfer to a wire rack to cool.
- These will keep for 3 days in a sealed container but they taste best on the day of baking.
