Cast aside your guilty conscience and munch your way through these nutrient-rich muffins for breakfast. The recipe, from BBC GoodFood Bakes & Cakes, is low in refined sugar and fat. Instead, you get to enjoy a high proportion of oats, dried fruit and nuts which adds a healthy dose of carbs and fibre to your first meal of the day and makes you ‘feel good’. If you wish to omit the egg, switch it for a tablespoon of banana puree or applesauce to keep muffins light and airy. Best eaten warm from the oven, you may store leftovers in an air-tight container for snacking during the day.



175g self-raising flour

50g quick cooking oats

140g light muscovado sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1 egg, room temperature

150 ml buttermilk or yogurt

1 teaspoon vanilla extract

6 tablespoons sunflower oil

150g stoned prunes, chopped

50g pecan nuts, chopped


  • Preheat the oven to 200C/Gas 6/Fan 180C. Butter 8 muffin tins or line them with muffin cases.

  • Put flour, oats, sugar, cinnamon and baking soda into a large bowl. Rub everything with fingers.

  • Ensure that ingredients are evenly blended. Beat egg, then stir in the buttermilk, vanilla and oil.

  • Lightly stir the egg mix into the flour. Fold the chopped prunes and pecan nuts into the mixture.

  • Divide between tins, filling the cases to the brim. Bake for 20-25 minutes until risen and golden.

Feel Good Muffins