Mum’s Easy Oat Muffins

Ingredients

  • 3 sachets Carman's Almond, Pecan & Hazelnut Porridge
  • 1 egg
  • 1 small mashed banana
  • 1 cup almond milk
  • 1 cup mixed frozen berries
  • 1 cup self-raising wholemeal flour
  • 1/2 cup brown sugar (compacted)
  • 1/3 cup plain Greek yoghurt
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon

Method

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes (approx.)
  • Serves: 12 medium muffins
  1. Preheat oven to 200C/180C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.
  2. In a large bowl, mix all of the ingredients together.
  3. Divide mixture among prepared holes.
  4. Bake for 15 to 20 minutes or until firm to touch.
  5. Stand for 5 minutes, cooling on a wire rack.
Baking Tip

Tip

Due to the yoghurt, the muffins may be slightly denser than a traditional muffin. Adjust the amount of yoghurt to your liking.

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