Fruity Oaty Breakfast Muffins

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These breakfast muffins are packed with wholesome everyday ingredients. They’re great for breakfast or snack time. We think they’d be especially good to send along to school with kids who aren’t keen on eating breakfast first thing in the morning rush. Enjoy! Love Nina


Prep Time

Cook Time

12 large muffins or 24 mini muffins 15 minutes 25 minutes


  • 300 g wholemeal SR flour
  • 100 g raw sugar (use less to taste if desired)
  • 125 ml Rice bran or canola oil
  • 120 ml milk
  • 2 large eggs
  • 50 g Rolled Oats + more for the topping
  • 2 tbsp chia seeds
  • 1/2 tsp Cinnamon
  • 1 apple, grated
  • 1 banana, mashed
  • 65 g Dried Apricots, chopped
  • 50 g dried cranberries


  1. Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.
  2. In a medium bowl, whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
  3. In a large bowl, add the flour, oats, apple, dried apricots and cranberries, stirring well. Make a well in the middle and pour in the wet ingredients.
  4. Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.
  5. Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate.
  6. Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
  7. Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days or freezer in an airtight container ready to be popped in the lunchbox at any time.


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