Yogurt makes them sweet, oatmeal makes them a perfect breakfast, and the crumb topping gives them a decadent finish.

Helen Brown added this recipe
Cuisine: American
Method: Baking


  • 16 oz (pack of four) Activia Harvest Picks Mixed Berries yogurt
  • 1/3 cup olive oil
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 tbsp vanilla paste
  • 1 1/2 cup gluten free all purpose flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp sea salt


Step 1

Combine yogurt, olive oil, maples syrup, eggs and vanilla paste.

Step 2

Add flour to top of wet ingredients, do not mix in. Add oats, baking powder, cinnamon and sea salt, mix into flour. Stir flour mixture into wet ingredients just until incorporated.

Step 3

Fill muffin cups 3/4 full (I used 1/2 cup measure to fill). Top with crumb topping (recipe follows).

Step 4

Crumb topping: 1/4 cup cold butter 1/3 cup almond meal 1/3 cup turbinado sugar Combine all ingredients with fork into a crumble, sprinkle over muffins before baking.

Step 5

Bake at 350 for 32 minutes.

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