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Zesty ginger and berry poppy seed muffins recipe

13 ratings

Perfect for breakfast on-the-go, these zingy, flavoursome muffins contain honey instead of sugar and are packed full of seeds, oats and fresh blueberries. See method

Serves 12
15 mins to prepare and 30 mins to cook
157 calories / serving
Healthy
Vegetarian

Ingredients

2 large eggs
150ml buttermilk
50ml (2fl oz) sunflower oil
100g (3 1/2oz) apple sauce
1 really ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
1 lemon, zested
pinch of salt
50g (2oz) rolled oats, plus 1 tbsp for the topping
200g self-raising flour
2 tbsp poppy seeds
100g blueberries
1 tsp ground ginger
1½ tsp bicarbonate of soda

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
665kj
157kcal 8%
Fat
5g 7%
Saturates
1g 4%
Sugars
9g 10%
Salt
0.7g 11%

of the reference intake
Carbohydrate 28.1g Protein 4.6g Fibre 1.7g

Method

Preheat the oven to gas 4, 180°C, fan 160°C.
Line all 12 holes of a muffin tin with paper muffin cases. Mix together the eggs, buttermilk, oil, apple sauce, mashed banana, honey, vanilla and lemon zest with a pinch of salt until well combined.
Tip the 50g of oats, flour, poppy seeds, blueberries, ginger and bicarbonate of soda into another bowl. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter, being careful not to over-mix as this will make the muffins heavy.
Divide the batter between the cases. Sprinkle with the extra oats and bake for 25-30 minutes, until the muffins are golden and a skewer comes out clean. Cool on a wire rack.
The muffins will keep in an airtight container for up to 3 days.