When you start to read the ingredient list for these Oat & Yoghurt Muffins, you’re going to be like these sound familiar!!!
That’s because they are! Remember my much loved Oat & Seed Yoghurt Loaf from my cookbook, then these Oat & Yoghurt Muffins are the mini versions.
The even better bit is they are so versatile to what you fancy – sweet, savoury, breakfast, lunch or a snack for anytime of the day! Make a batch of just one type or half sweet and half savoury……you decide.
Below are my favorite variations but remember to make them your own too.
Makes 16 muffins.
- 300g oats
- 2 tsp bread soda
- 500g plain yoghurt
Variations are for half a batch so double up if you want all 16 muffins to be one kind.
Seeded:
- 2 tbsp mixed seeds
Banana, Dark Choc & Walnut:
- 1 banana
- 20g walnuts, roughly chopped
- 50g dark chocolate, chopped into chunks
Mixed Berry & Coconut:
- 3 tbsp desiccated coconut
- 100g mixed berries, fresh or frozen
- 1/2 tsp vanilla extract
Apple & Cinnamon:
- 1 medium apple, grated
- 1 tsp ground cinnamon
- Preheat the oven to 200°C/180°C fan/400°F and lightly oil a muffin tin.
- Place the oats and bread soda in a large mixing bowl and stir together before adding the yoghurt and combining until no dry ingredients remain.
- Divide the muffin mix between two bowls if making two variations before stirring through your chosen variation ingredients.
- Place two tablespoonfuls into each oiled muffin section.
- Bake in the oven for 12 minutes or until a skewer comes out clean. Allow to rest for 5 minutes in the muffin tray before easing out and allowing to cool fully.
- Store in a resealable container for up to 4 days or else freeze.
