Oat & Yoghurt Muffins

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.


  • 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
  1. Preheat the oven to 200°C/180°C fan/400°F and lightly oil a muffin tin.
  2. 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.
  3. Divide the muffin mix between two bowls if making two variations before stirring through your chosen variation ingredients.
  4. Place two tablespoonfuls into each oiled muffin section.
  5. 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.
  6. Store in a resealable container for up to 4 days or else freeze.
Happy cooking,
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