![My Favourite Muffin](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2Frecipe%20header%20background%20image.jpg)
![My Favourite Muffin](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2Frecipe%20header%20background%20image.jpg)
![My Favourite Muffin](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2FMy-Favourite-Muffin.jpg)
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– Preheat oven to 400°.
– Line a 12-cup muffin tin with paper baking cups.
– Beat together yogurt, oil, dried fruit and eggs in a large bowl.
– In a separate medium bowl, mix together flour, oats, sweetener, baking powder and baking soda.
– Add flour mixture to yogurt mixture and stir until moistened.
– Divide batter evenly among muffin cups.
– Bake about 18 minutes or until golden.
– Cool five minutes and remove from pan to a wire rack.
Shop Ingredients
![Maison Orphee - Canola Oil Unrefined](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00069593120144.jpg)
![The Ginger People - Crystallized Ginger](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00734027905016.jpg)
![Patience Fruit - Patience Fruit Org Fruit Blend Snack](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00662166551552.jpg)
![Maple Hill - Large Organic Free Range Eggs](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00830312000074.jpg)
![Anitas Organic - Stone Ground Whole Wheat Flour](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00623636200011.jpg)
![Bob's Red Mill - Rolled Oats Quick Cooking, Gluten Free](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00039978323767.jpg)
![Rogers - Fine Granulated Sugar](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00063111103541.jpg)
![Baker's Supply House - Organic Baking Powder](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00055853001803.jpg)
![Bob's Red Mill - Premium Baking Soda](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00039978323910.jpg)
Directions
– Preheat oven to 400°.
– Line a 12-cup muffin tin with paper baking cups.
– Beat together yogurt, oil, dried fruit and eggs in a large bowl.
– In a separate medium bowl, mix together flour, oats, sweetener, baking powder and baking soda.
– Add flour mixture to yogurt mixture and stir until moistened.
– Divide batter evenly among muffin cups.
– Bake about 18 minutes or until golden.
– Cool five minutes and remove from pan to a wire rack.
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