Oaty Breakfast Muffins
Feb 04, 2025Makes: 12 Muffins
Time: 25 mins
Ingredients:
- 250g Greek yoghurt
- 100ml agave syrup
- 120g jumbo porridge oats
- 70g milled flaxseed
- 2 tsp bread soda (bicarbonate of soda)
For the Banana Pecan
- 1 banana, peeled and mashed
- 50g pecan nuts, roughly chopped
For the Chocolate Coconut
- 50g dark chocolate (70% cocoa solids), chopped
- 50g desiccated coconut
Method:
- Preheat the oven to 180°C/350°F/gas 4. Line a muffin tin with 12 deep paper cases.
- Mix the Greek yoghurt, agave syrup, oats, flaxseed and bread soda in a large bowl. Then remove half of this mixture to a separate large bowl.
- Stir the banana and pecans into the first large bowl, mixing until just combined. Stir the dark chocolate and coconut into the second large bowl, mixing until just combined.
- Use a spoon to divide the banana and pecan batter evenly among 6 of the paper cases, so that they are almost full. Repeat with the chocolate and coconut batter.
- Bake for 15–20 minutes until the muffins are golden and a skewer inserted comes out clean. Carefully remove the muffins from the tin and allow to cool on a wire rack.
