Recipe – Breakfast Muffins

These muffins are a healthier treat for breakfast. These delicious and healthy muffins contain carrot, orange, apple, yogurt, whole flour and porridge oat.

Recipe Ingredients

IngredientUS measureMetric measure
Whole wheat self-raising flour3.53 oz.100 g
Porridge oats13.76 oz.390 g
Melted butter3.53 oz.100 g
Natural yogurt1 tablespoon15 ml
Ground cinnamon1 tablespoon15 ml
Baking soda1 ½ teaspoons7.5 ml
Brown sugar5.29 0z.150 g
Vanilla extract1 teaspoon5 ml
Eggs2 large
Green apples2
Orange zest1 pinch
Salt1 pinch

Recipe Directions

  • Preheat oven to 180 degrees C (355 F.).
  • Line muffin pan with a paper liner, or grease the bottom with non-stick cooking spray.
  • Peel and grate the apples and carrot.
  • In a large mixing bowl, beat melted butter and eggs.
  • Stir in yogurt and vanilla extract.
  • In a medium bowl, mix flour, baking soda, cinnamon, oats, salts, apples, carrots, and zest.
  • Add the dry mixture to the wet mixture and stir until well combined.
  • Spoon batter into 8 muffin cups
  • Bake for 35 minutes or until a toothpick comes out clean.


Makes 8 muffins

How best to serve the dish?

Serve warm with a hot cup of tea or coffee.

How to store

Place muffins in a sealed container and to store your muffins for a long time, wrap them tightly in foil or put them in freezer bags, and store in the fridge.

How long can it be stored?

These muffins can be stored in a sealed container for up to 3 days. Frozen muffins can be stored for 3 months.