Fruit and Oats Breakfast Muffins with Fruit Yogurt Glaze
An easy breakfast muffins that freezes like a dream and a perfect lunchbox filler.
Fruit and Oats Breakfast Muffins with Fruit Yogurt Glaze
An easy breakfast muffins that freezes like a dream and a perfect lunchbox filler.
Servings Prep Time
18muffins 20min
Cook Time
20min
Servings Prep Time
18muffins 20min
Cook Time
20min
Ingredients
Glaze
Instructions
  1. With an electric hand mixer, combine the butter and sugar until pale and fluffy.
  2. Add the eggs one at a time, and fully incorporate each in the batter.
  3. Add the vanilla essence and mix again.
  4. Add the flour, baking powder, salt, cinnamon and mix until just incorporated. Don’t over mix.
  5. Gently fold in the yogurt, oats, apple and banana.
  6. Line a muffin tin with muffin liners and fill the papers 3/4 of the way.
  7. Bake in a preheated oven, at 180 degrees Celsius for 15-20 minutes. Allow to cool after baking time.
  8. In the meantime prepare the glaze by bringing the pineapple, sugar and water to a boil in a small saucepan.
  9. After reducing for 5 minutes, remove from heat and leave to cool. Blend with a stick blender until smooth.
  10. Add the Nutriday Fruit Cocktail yogurt and blitz once more.
  11. Generously drizzle the glaze over the muffins, garnish with nutty granola and serve with preserves and cheese.
Recipe Notes

You can add a handful of your favorite nuts or seeds to the muffin batter before baking.