Muffins for breakfast


    170 g FAGE Total yoghurt (0% or 5%)

    100 g cake flour

    100 g wholemeal flour

    75 g sugar

    200 g oat flakes

    3 tsp. baking powder

    1 teaspoon of salt

    1 teaspoon cinnamon

    2 mashed bananas

    2 large eggs (yolks and whites separated)

    75 ml milk

    3 tablespoons coconut oil

    175 g raisins

    75 g seed assortment


  •    30 minutes
  •   6 Persons

  1. In a large bowl, combine flours, sugar, oats, baking powder, salt and cinnamon.
  2. Make a well in the centre and add the mashed bananas, egg yolks, milk, FAGE Total yoghurt and coconut oil.
  3. Gently mix the ingredients with a wooden spoon until a moist paste is formed. Be careful not to over-mix.
  4. In a separate bowl, whisk the egg whites until soft peaks form.
  5. Gently fold the egg whites into the dough with the raisins and half of the seeds until smooth.
  6. Divide mixture among 12 muffin cups and sprinkle with remaining seeds.
  7. Bake for 25 minutes in a preheated oven at 190°C until they are risen and golden brown on top.