Chocolate & Pecan Oat Muffins

Ingredients:

250g Greek yoghurt (Fage Total 0%)

120g porridge oats (gluten free optional)

100g yacon, maple or agave syrup (alternative to sugar)

70g ground flaxseed or ground linseed

3 tsp baking powder

50g pecan nuts, roughly chopped

30g dark chocolate chopped or chocolate chips

 Instructions: 

• Preheat the oven to 180°C. Prepare muffin tin with cases
• Mix the Greek yoghurt, oats, agave syrup, linseed and baking powder in a large bowl.
• Stir the pecans and the dark chocolate mixing until just combined.
• Divide the batter equally between the paper cases
• Bake for 20 minutes until the muffins are golden and a skewer inserted comes out clean.
• Allow to cool on a wire rack.

NOTE: alternative options of fillings include banana and pecan, blueberries, chocolate and coconut