Baked Oats Muffins 2-ways

Peanut butter choc chip muffins (6):

Fruity muffins (6):

Preheat the oven to 170°C. Spray a muffin pan with non-stick spray.

Peanut butter choc chip muffins:
Process the oats in a food processor until it resembles coarse flour.

Add the yoghurt, peanut butter, eggs, baking powder and honey and process until well blended.

Divide the mixture between 6 muffin cups and sprinkle with the chocolate chips.

Fruity muffins:
Process the oats in a food processor until it resembles coarse flour.

Add the yoghurt, eggs, baking powder, salt and honey and process until well blended.

Divide the mixture between the remaining 6 muffin cups and top with the apple cubes.

Bake for 25 - 30 minutes or until a skewer inserted comes out clean.

Allow to cool for 5 minutes inside the muffin pan, then place on a cooling rack.

HINTS & TIPS:
Wrap the muffins tightly in clingfilm and store in an airtight container in the fridge for 4 - 5 days. A delicious lunchbox snack.