Fruity breakfast muffins for kids

What I love about muffins is how easy it is to add whatever you like once the mix is made - blueberries, cherries, raspberries, chocolate chips - whatever you or your family's favourite is.

These can be eaten right away, or frozen and defrosted for many breakfasts to come - just take them out the night before for a great breakfast, or pop one in your lunchbox for a mid-morning or lunchtime snack.

These delicious breakfast muffins for kids are made with Onken Plain Grain, a slightly sweetened plain yogurt made extra delicious with addition of 5 grains - Barley, Oats, Rye, Wheat and Rice. I absolutely love the texture of Onken Plain Grain - it’s creamy, chewy, refreshing and satisfying. It's that soft-but-chewy texture that I think makes it perfect for baked goods like these.

So, on with the cooking! This fab recipe for a healthier summer breakfast treat makes 24 muffins, with an oatmeal-y, flapjack-y texture.

Instructions

Preheat the oven to 200C/390F (180C/355F fan). In a large bowl, mix the yogurt, eggs, vanilla, maple syrup and mashed bananas.

Add the oats, salt, baking powder and mixed spice and mix until well combined.

Add in the apricots and mix well.

Divide the batter between two greased 12 hole muffin trays. Top with your choice of fresh fruit or chocolate chips.

Bake for 30 minutes until cooked through. If during baking, the toppings look to be catching on top, cover the whole tray with a hat of tin foil until baked.

Enjoy!

Which fruits would you use as toppings for your yogurty breakfast muffins for kids? 

If you’d like the recipe for these delicious yoghurty summer fruit breakfast muffins again in a printable format, just click PRINT on the recipe card below.

Print Recipe

4.8 from 5 votes

Fruity Breakfast Muffins for Kids Recipe

Yogurty, oaty breakfast muffins, enriched with mixed spice, fruit and nuts, topped with summer fruits and baked to perfection.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: 24 muffins

Author: Emily Leary

Ingredients

• 450 g (15.9 oz) Onken Plain Grain yogurt
• 3 medium free range eggs
• 1 tbsp vanilla extract
• 120 ml (4.1 floz) maple syrup
• 2 bananas
• 400 g (14.1 oz) oats
• 1/4 tsp salt
• 1 tbsp baking powder
• 1.5 tbsp mixed spice
• 50 g (1.8 oz) dried apricots chopped

Instructions

• Preheat the oven to 200C/390F (180C/355F fan). In a large bowl, mix the yogurt, eggs, vanilla, maple syrup and mashed bananas.
• Add the oats, salt, baking powder and mixed spice and mix until well combined.
• Mix in the apricots.
• Divide the batter between two greased 12 hole muffin trays. Top with your choice of fresh fruit or chocolate chips.
• Bake for 30 minutes until cooked through. If during baking, the toppings look to be catching on top, cover the whole tray with a hat of tin foil until baked.

Video

Nutrition

Calories: 113kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 43mg | Potassium: 221mg | Fiber: 2g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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This is a commissioned post for Onken.

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