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 |
|
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Ingredients
Muffins
- 1cup brown sugar
- 1/2 cup softened butter
- 2large eggs
- 5ml vanilla essence
- 200gr all purpose flour
- 5ml baking powder
- 5ml salt
- 5ml ground cinnamon
- 3/4cup plain Nutriday yogurt
- 2tablespoons rolled oats
- 180gr grated apple
- 150gr mashed banana
Glaze
- 1cup chopped pineapple
- 2tablespoons sugar
- 1/2cup water
- 3tablespoons Nutriday Fruit Cocktail Yogurt
- nutty granolato garnish
Instructions
- With an electric hand mixer, combine the butter and sugar until pale and fluffy.
- Add the eggs one at a time, and fully incorporate each in the batter.
- Add the vanilla essence and mix again.
- Add the flour, baking powder, salt, cinnamon and mix until just incorporated. Don’t over mix.
- Gently fold in the yogurt, oats, apple and banana.
- Line a muffin tin with muffin liners and fill the papers 3/4 of the way.
- Bake in a preheated oven, at 180 degrees Celsius for 15-20 minutes. Allow to cool after baking time.
- In the meantime prepare the glaze by bringing the pineapple, sugar and water to a boil in a small saucepan.
- After reducing for 5 minutes, remove from heat and leave to cool. Blend with a stick blender until smooth.
- Add the Nutriday Fruit Cocktail yogurt and blitz once more.
- 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.