If you are looking at ways to improve your diet then often swapping something you currently eat and enjoy for a healthier alternative is a better way than complete denial because you are more likely to stick to the changes in the long term.

For example, if you like store bought muffins (think high carb, white sugar, white flour, saturated fats), then swapping for a healthy version is easily doable with these little babies. When you make food yourself you control what goes into it so you avoid all the nasty preservatives and excess sugars etc.

High cholesterol? Take note: the oats in this muffin can help reduce cholesterol. Oats contain beta glucans, a fibre which turns gel like in the digestive tract. This gel then binds to cholesterol. The gel and the bound cholesterol are then passed out of the body with your next bowel motion.

These were delicious – served warm or cold – breakfast on the run, nice with a tea/coffee – school lunch boxes.


  • 2 apples (grated), 2 eggs (beaten until pale & frothy)
  • 1 cup full-fat greek or plain yoghurt
  • ⅓ cup honey
  • 2 teaspoons vanilla extract
  • 2 ½ cups rolled oats (not quick oats)
  • 2 teaspoons baking powder
  • Pinch of salt,
  • 1 tablespoon ground cinnamon,
  • 1 cup almond/soy milk
  • 1/2 raspberries or blueberries.

1. Preheat oven to 350°F/180°C.
2. Add and stir together in a bowl the beaten eggs, yogurt, honey, and vanilla.
3. Add the rolled oats, baking powder, salt, cinnamon, and the grated apple to the mixture.
4. Pour in the almond/soy milk and berries and continue mixing until everything is well incorporated.
5. Using a spoon, portion the batter into a greased 12 muffin tin.
6. Bake for 25-35 minutes, depends on your oven, until the muffins have set and just started to turn golden brown.