I wanted to try some super healthy breakfast muffins as an alternative to my usual bowl of cereal. These are packed full of sultanas, pecans and oats. And they are egg-free! I found they were a great start to the day and because they contained lots of oats I didn’t find myself getting hungry too early on. Let me know what you think! 🙂


  • 50g butter
  • 50g demerara sugar (plus extra for sprinkling on top)
  • 2 tbsp honey
  • 125g plain flour
  • 125g porridge oats
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 100ml vegetable oil
  • 100ml apple sauce (from a jar is fine!)
  • 50g sultanas
  • 50g pecans, finely chopped (leave a handful whole to decorate)

Makes 12 muffins


  1. Preheat oven to 180°C / 160°C fan / Gas mark 6
  2. Line a 12-cup muffin tin with muffin cases
  3. In a large bowl, mix together the butter, sugar and honey
  4. Sift in the flour, oats, baking powder, salt and cinnamon and mix until evenly blended
  5. Slowly fold in the oil and apple sauce, followed by the sultanas and pecans
  6. Spoon the mixture into the cases top each one with a whole pecan nut. Sprinkle some demerara sugar over each muffin to form a crunchy topping
  7. Finally, bake in the oven for 20-25 minutes until golden brown!



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