6 50 mins
Print Recipe

Fruity Breakfast Muffins


  • 1 cup self-raising flour
  • 1/2 cup wholemeal self-raising flour
  • 1/2 cup rolled oats, plus 2 tbsp extra for topping
  • 1/3 cup brown sugar
  • 1/4 cup chopped natural almonds, finely chopped
  • 1 cup Greek-style yoghurt
  • 2 eggs
  • 1/3 cup olive oil
  • 410g can two fruits in juice, drained, retaining 1/4 cup juice
  • 1 tsp vanilla extract
  • 2 tbsp flaked almonds


  1. Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease and line six holes of a Texas (3/ 4 cup) muffin pan with overlapping strips of baking paper.
  2. Sift flours together into a large bowl, returning husks. Stir in oats, brown sugar and almonds.
  3. In a large jug, whisk yoghurt, eggs, olive oil, reserved juice and vanilla together.
  4. Make a well in the centre of the dry ingredients. Add yoghurt mixture all at once with 2 fruits. Mix lightly until just combined. Do not over-mix. Divide mixture evenly among recesses.
  5. Sprinkle tops with combined extra oats and almonds. Bake 30-35 minutes, until cooked when tested.
  6. Cool in pan 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container or freeze individually wrapped muffins.



This mixture makes 12 standard 1/3 cup sized muffins – bake 15-20 minutes.

Fruity Breakfast Muffins

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