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.
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
Equipment
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.
Fruity Breakfast Muffins for Kids Recipe
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
This is a commissioned post for Onken.
Pin these yogurt and oatmeal muffins for later
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If you enjoyed this summer fruits breakfast muffin recipe, you'll love my breakfast recipes section - full of great ways to start your day.
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francesca says
omg these look insane!!!! I love that these are flapjack-y my husband would love them!! I think I'm going to give these a little try this week!!
Dannii Mar says
I love muffins for breakfast, especially with a big mug of coffee. Even better when they can be healthy muffins like this. Yum!
Gareth Torrance says
This looks like the perfect treat to make for my daughter!
Sally Akins says
These look delicious, and so simple to make - lovely breakfast idea!
shannon ritchie says
I really want to try these out, these would be perfect as a quick breakfast for uni!
Kris says
This made me super hungry! The muffins look delicious and the pics are adorable!
Keep up with the good work and check my blog if you fancy,
xx Kris
Anosa says
I love me some Onken yogurt and these muffins looks absolutely delicious, the recipe is easy to follow so thanks for such some of us are baking-ingly challenged lol
Baby Isabella says
We love Onken Youghurt but never thought about making muffins using it! Sounds like a lovely breakfast treat. We'd use blueberries :)
Corina says
They sounds gorgeous! A bit like porridge but in muffin form - I would definitely love to try one!
Stephanie Merry says
These look fab! I always struggle with what to have for breakfast so I'll have to give these a try x