- Difficulty Easy
These delicious and versatile muffins are a very healthy option for lunchboxes.
Makes 12 large or 24 mini muffins
1 cup wholemeal self raising flour
1 cup desiccated coconut
1/2 cup almond meal (can be replaced with extra plain flour for a nut-free version)
1 egg (or replace with a second tablespoon of chia seeds)
1 tablespoon chia seeds (or replace with a second egg)
1 cup low fat yoghurt (plain, vanilla, berry – the choice is yours)
1 tablespoon of light (flavoured) olive oil or coconut oil (melted)
1/3 cup sugar
2 cups frozen or fresh berries
- Pre-heat oven to 180 degrees and lightly spray muffin tray with oil.
- In a large mixing bowl combine all dry ingredients. Add egg, yoghurt and oil and stir until combined well, but don’t over beat. Fold in the berries and combine.
- Spoon the mixture into the muffin tray and place in pre-heated oven for 20 mins or until lightly golden and firm in the center. Cooking time will vary depending on the size of your muffins.
Recipe Yoghurt berry muffins
You may also like…
You May Like
Looks like this may be blocked by you browser or content filtering.