Summer Fruit Yogurty Breakfast Muffins

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Yogurty, oaty breakfast muffins, enriched with mixed spice, fruit and nuts, topped with summer fruits and baked to perfection.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 24

What You’ll Need:

  • 450g (1 pot) Onken Plain Grain yogurt
  • 3 medium eggs
  • 1 tbsp vanilla extract
  • 120ml maple syrup
  • 2 bananas
  • 400g (14 oz) oats
  • ¼ tsp salt
  • 1 tbsp baking powder
  • 5 tbsp mixed spice
  • 50g (2 oz) chopped dried apricots

What To Do:

  • Preheat the oven to 200C/390F (180C/355F fan). In a large bowl, mix the yogurt, eggs, vanilla, maple syrup and mashed bananas.
  • Add the oats, salt, baking powder and mixed spice and mix until well combined.
  • Mix in the apricots.
  • Divide the batter between two greased 12-hole muffin trays. Top with your choice of fresh fruit or chocolate chips.
  • Bake for 30 minutes until cooked through. If during baking, the toppings look to be catching on top, cover the whole tray with a hat of tin foil until baked.

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