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Berry Yoghurt Muffins

Families Magazine is proud to bring you 20 healthy and easy to make snacks with recipes included!

These delicious and versatile muffins are a very healthy option for lunchboxes.

Makes 12 large or 24 mini muffins

Snack 1Snack 19 Feature9/20




  • 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


  1. Pre-heat oven to 180 degrees and lightly spray muffin tray with oil.
  2. 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.
  3. 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.

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Janine Mergler

Janine Mergler is a veteran Queensland teacher, graduating from QUT with a BEd majoring in Social Sciences. After many years in the classroom, Janine moved on to academia. She has proudly trained new generations of teachers in her role as a lecturer at Queensland University of Technology Faculty of Education. She has also worked in the Queensland Government as an education specialist, developing education resources and delivering community awareness programs to help families conserve water. Currently she is the owner and editor of Families Magazine, a publication specifically targeted at parents who value a quality education for children.  Janine leads a team of professionals who write about family lifestyle, early childhood, schools and education information and family-friendly events.

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