Makes 12
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  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a 12-hole muffin tin with muffin cases.
  2. In a food processor, blend the porridge oats to form a coarse flour. Add the porridge to a bowl and pour on the milk.
  3. In a bowl, whisk together the eggs and brown sugar. Stir into the porridge mix.
  4. Add the remaining ingredients and stir until just combined.
  5. Spoon the mix into the prepared muffin tray. Sprinkle with some porridge oats.
  6. Bake for 15-20 minutes or until the tops feel springy to the touch. Allow to cool. These muffins are perfect for lunch boxes or on-the-go breakfasts.

Nutrition Facts

Per serving: 165kcals, 1.9g fat (0.5g saturated), 33.2g carbs (15g sugars), 4.6g protein, 2.2g bre, 0.127g sodium

Kids bakingLunchboxPicnicSnacksFreezer-friendlySweet thingsBreakfast & BrunchMuffinsCholesterol-friendly recipesLow-fatSpecial OccasionsKidsAfternoon teaBakingMake it HealthyVegetarian

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