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.