Wholemeal yoghurt blueberry muffins

I’ve been meaning to upload this recipe for a while- this is a (refined) sugar free, wholemeal muffin that is really easy to make and totally good for you! Good enough in fact that I’d be happy for the kids to eat these at breakfast if we’re in a rush! Generally we have these as an after dinner treat. I’m a little addicted to them myself!


1 ripe banana

1 egg

100ml maple syrup

250g Greek yogurt

1 teaspoon vanilla essence

40g butter

175g wholemeal flour

90g oats

2 teaspoons baking powder

1/4 teaspoon bicarbonate of soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

150g frozen blueberries

In a large mixing bowl mash up the banana

Add the maple syrup, egg and vanilla essence to the bowl

Measure out the butter in a small bowl and microwave for around 30secs to melt it

Pour the melted butter into the bowl and add the Greek yogurt.

Use an electric whisk to mix everything together well

Add all of the dry ingredients to the bowl- the flour, oats, baking powder, salt, bicarbonate of soda and cinnamon.

Mix briefly until everything combines but try not to over mix it.

Add the blueberries and gently fold into the mixture

Divide the mixture between 12 muffin cases in a tray

Place into a pre-heated oven at 180 degrees for around 25mins or until the tops are browned and a skewer comes out clean.

Cool in the tray on a wire rack for 5-10mins before removing from the tray and continue to cool completely before eating!

They keep for around 3-5 days out of the fridge or around a week in the fridge. They can also be frozen.

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