• Oil the muffin pan, you can also use a cupcake pan. Ideally use cupcake/baking paper as it makes it much easier to bring out. As these are muffins, they will ooze over which is perfectly fine!
• Set aside and preheat the oven to 180c degrees.

Mix the wet ingredients in a small bowl:
Eggs
Vanilla extract
Rapeseed oil
Greek yoghurt

Mix the dry ingredients in a medium bowl:
Wholemeal Flour
Oats
Chia seeds
Brown Sugar
Baking powder
Baking soda
Salt
Chocolate chips
Cinnamon

• Pour the wet into the dry and fold till they are combined. Note for the filling if you decide to use something other than chocolate chips you can add it now. Use an ice-cream scoop to portion equal amounts into the muffin tin.

Mix the toppings
Strawberries - sliced 4-5 pieces across
Rapeseed oil 2tbps
Brown sugar 1tbps
Oats 50g

• In a bowl mix sliced fruit, oats, sugar, and rapeseed oil. Then use a spoon/fork or whatever you have to cover each muffin base and bake for 18- 20 mins. When poked with a toothpick it should be dry (note if you’ve used chocolate chips this will stain the stick). Allow to cool for 5-10 mins and tuck in if you make this in the morning or a snack during the day. If you are like me, then allow to cool on an airing tray and grab one in the morning reheat for 30secs in the microwave, serve with fruits, yoghurt and have with a cup of tea - beautiful start to the morning!

These store well in a air tight container on the counter for a couple of days and few more days in the fridge. I think they will freeze well wrapped in brown paper and then an air tight container but I havent tried this as there's none to keep 😂

Let me know in the comments what fruits or seeds you try!