Baked Oats Muffins 2-ways

Peanut butter choc chip muffins:

Apple muffins:

Preheat the oven to 170°C. Spray a muffin tin with cooking spray.

Peanut butter choc chip muffins:
For the peanut butter chocolate chip baked oats, process the oats in a food processor until you have a coarse flour.

Add the yoghurt, peanut butter, eggs, baking powder and honey (if using). Process again until well blended.

Divide the mixture between 6 muffin cups. Sprinkle about 1 tbsp of chocolate chips onto each.

Apple muffins:
Process the oats in a food processor until you have a coarse flour.

Add the yoghurt, eggs, baking powder, salt and honey (if using). Process again until well blended.

Divide the mixture between the remaining 6 muffin cups. Add 5-6 apple cubes to each each.

Bake for 25-30 minutes, or until golden brown. Allow to cool for 5 minutes in the tin, then serve immediately.

Alternatively, cool completely on a cooling rack then wrap tightly in clingfilm and store in an airtight container in the fridge for 4-5 days, or freezer for up to 3 months. To reheat the baked oats, place in a 170°C oven for 5-6 minutes.