Wholegrains and fruit make these muffins high in fibre. Simple modifications (see below) can be made if your family has specific nutrition needs. 

If your family requires:

– High energy eating: add 1/3 cup of brown sugar to the recipe, utilise full cream yoghurt and serve with a nut spread, margarine or ricotta cheese.

– Gluten-free eatingomit muesli and oat bran and increase flour to 1 ¾  cups of gluten-free plain flour

– Egg free eatingreplace eggs with “No Egg” replacer

**The yoghurt is an important ingredient in this mixture so omitting yoghurt for dairy-free eating is not recommended. 


1   Granny Smith apple, chopped

1   ripe banana, chopped

1/3  cup oat bran

½    cup untoasted muesli

1 teaspoon vanilla essence

4 tablespoons sesame seeds

¼ cup plain flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ cup sultanas

2 teaspoons bicarbonate of soda


1.      Preheat oven to 180C.

2.      Lightly grease 12 cake muffin tin

3.      Place all ingredients except sultanas and bicarbonate of soda into a food processor and combine.

4.      Stir in sultanas and bicarbonate of soda

5.      Pour the mixture into muffin tray.

6.      Bake for 20- 25 minutes.

Store muffins in an airtight container for up to 3 days or freeze for easy lunchbox items at another time.