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Pineapple and Oat Muffin

This recipe from Australian Pineapples is perfect for breakfast or morning tea.


  • 2 cups rolled oats

  • 1 cup wholewheat stoneground flour

  • 1 tsp baking powder

  • 1/2 tsp bicarb of soda

  • 1 tsp sea salt

  • ½ cup Logicane (low GI sugar)

  • 1 egg, beaten with fork

  • 2/3 cup natural yoghurt

  • 2 tb Australian extra virgin olive oil

  • rind of ½ orange, finely grated

  • ½ small pineapple, finely diced

  • ½ cup desiccated coconut

  • ½ cup slivered almonds, roughly chopped


  • 1.

    Mix all the dry ingredients in a bowl.

  • 2.

    In separate bowl, mix the wet ingredients before adding to the dry mix. Combine well. Add a splash of milk if too dry (this will depend on the consistency of the yoghurt).

  • 3.

    Gently mix through the fruit

  • 4.

    Spoon into muffin tin, adding a few pieces of pineapple on top

  • 5.

    Bake in preheated oven at 180c for 30 minutes.

  • 6.

    Leave to cool for 5 minutes in the tin before turning out. Place onto wire rack to cool.

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