Blackberry & Apple Breakfast Muffins

Name: Blackberry & Apple Breakfast Muffins
Prep time: 10
Cook time: 30
Yield: 12
Ingredients: 2 ripe, medium bananas; 1 small apple; 150ml natural low-fat yoghurt; 50ml olive oil; 2 large eggs; 1 tsp vanilla extract; 200g wholemeal flour; 50g rolled oats + 1 tbsp for decorating; 2 tsp ground cinnamon; 1 ½ tsp baking powder; 1 ½ tsp bicarbonate of soda; 200g blackberries

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Ingredients

2 ripe, medium bananas
1 small apple
150ml natural low-fat yoghurt
50ml olive oil
2 large eggs
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats + 1 tbsp for decorating
2 tsp ground cinnamon
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
200g blackberries

Instructions

Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4.
Line a 12 whole muffin tin with muffin cases or cut out 24 x 15cm squares from baking parchment. Take two squares per hole and place one on top of the other like a star. Push them down into the muffin tin holes, they may pop up a bit but once the mixture is in, they will stay down.
Mash the bananas really well in a large jug. Roughly grate the apple in, skin on. Add the yoghurt, oil, eggs and vanilla extract and mix to combine.
Place the flour in a large bowl and add the oats, cinnamon, baking powder and bicarb. Toss everything together and make a hole in the centre.
Pour the wet ingredients into the dry and mix together to give a sloppy mixture. Finally, stir in two thirds of the blackberries. Spoon the mixture evenly between the paper cases. Scatter the remaining blackberries evenly over the tops and press them in lightly. Finally, scatter the extra oats over to decorate.
Bake in the oven for 25-30 minutes until risen and cooked through. Remove and leave to cool a little and then enjoy!