Good Morning Muffin Recipe

Allegra McEvedy's breakfast muffins are packed full of banana, pecans and cinnamon, with bran for added wholesomeness

Makes about 8


  • 2 eggs
  • 90ml sunflower oil
  • 3 heaped tbsp apple sauce or stewed apple
  • ½ tsp vanilla extract
  • 1 ripe banana, mashed with a fork
  • 4 tbsp maple syrup
  • 200g wholewheat flour
  • 6 tbsp soft brown sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 4 tbsp bran
  • Big handful of chopped pecans
  • Scattering of oats, pumpkin or sunflower seeds for the tops


1. Preheat the oven to 180°C/gas mark 4.

2. Whisk the eggs in a large bowl. Beat in the sunflower oil, followed by the apple sauce, vanilla, banana and maple syrup.

3. In a separate bowl, mix together the dry ingredients: flour, sugar, bicarbonate of soda, baking powder, cinnamon and bran.

4. Tip the dry ingredients into the wet ones and mix thoroughly until you have a batter. Stir in the pecans.

5. Spoon into paper muffin cases in muffin trays, scattering a little of the oats and/or seeds on top of each one.

6. Bake for around 30 minutes in the top half on the preheated oven; don’t worry if they start spilling over the edge of the cases to make big muffin tops!

7. Delicious for a cheer-up breakfast, snack or tea-time treat.

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Tim Lovejoy and Simon Rimmer host Sunday Brunch, packed with celebrity guests, tasty cookery and chat

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