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Yoghurt and Blueberry Muffins

Muffins are simple to make. Kids love them and they store or freeze well, so they are a great option for little (and big) ones. The problem with them is that we tend to think they are healthy yet so many of them are as bad for us as a piece of cake. I know how important it is to nurture my children's health through good food, so I try to ensure a balance between the good, and the not-so-good types.

I've been making this version with the calcium and protein of yoghurt and fortifying them with toddler formula (which is optional) and found that they are a lighter, healthier option than many of the others but loved just as much! They are super moist and keep well too.

Suitable for Freezing

Ingredients

  • 1 1/2 cups wholemeal plain flour
  • 1 tsp bi-carb soda
  • 2 tsp baking powder
  • 1/4 cup raw sugar
  • 2 tbsp toddler formula (I use a2 Platinum). This is optional but you might like to use an additional tablespoon raw sugar instead as formula is quite sweet
  • 1 1/2 cups plain fat free yoghurt (Chobani is best for protein but Jalna good too)
  • 1/4 cup melted coconut oil (can use olive instead)
  • 1 egg
  • 1 cup frozen mixed berries

Method

  • 1

    Pre-heat oven to 1900C. Line mini muffin tray with muffin cases and spray the inside of cases with spray oil to prevent sticking.
  • 2

    Combine dry ingredients in a mixing bowl. Whisk with dry balloon whisk to aerate.
  • 3

    In a separate bowl, combine yoghurt, olive oil and egg and whisk.
  • 4

    Add dry ingredients to wet ingredients. Mix gently to combine – do not overmix or muffins will be tough. Add fruit and stir a few times to disperse.
  • 5

    Spoon mixture into prepared muffin cases and bake for 12-15 minutes or until golden.
  • Ingredients
  • Method

Ingredients

  • 1 1/2 cups wholemeal plain flour
  • 1 tsp bi-carb soda
  • 2 tsp baking powder
  • 1/4 cup raw sugar
  • 2 tbsp toddler formula (I use a2 Platinum). This is optional but you might like to use an additional tablespoon raw sugar instead as formula is quite sweet
  • 1 1/2 cups plain fat free yoghurt (Chobani is best for protein but Jalna good too)
  • 1/4 cup melted coconut oil (can use olive instead)
  • 1 egg
  • 1 cup frozen mixed berries

Method

  • 1

    Pre-heat oven to 1900C. Line mini muffin tray with muffin cases and spray the inside of cases with spray oil to prevent sticking.
  • 2

    Combine dry ingredients in a mixing bowl. Whisk with dry balloon whisk to aerate.
  • 3

    In a separate bowl, combine yoghurt, olive oil and egg and whisk.
  • 4

    Add dry ingredients to wet ingredients. Mix gently to combine – do not overmix or muffins will be tough. Add fruit and stir a few times to disperse.
  • 5

    Spoon mixture into prepared muffin cases and bake for 12-15 minutes or until golden.
© Food Babies Love 2018