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 19/20

Ingredients:

• 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

Method:

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.

Even more muffin recipes

• Sticky date muffins
• Vegetable packed savoury muffins
• Choc-orange muffins
• Easy zucchini muffins
• Polenta, sundried tomato and zucchini muffins