Chocolate & Pecan Oat Muffins

Oaty Muffins


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


  • 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


Sign in


Cart (0)

Cart is empty No products in the cart.