Bake a batch of these healthy muffins for a breakfast treat. You can swap the mango for blueberries or chopped apple.
Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases.
Beat the egg in a jug, then beat in the yoghurt and vegetable oil.
Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined.
Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly.
Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean.
