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Simple Blueberry Muffins

/ Dessert recipes, Pre training/game meals, Small Bites / By

Blueberry and Zucchini Muffins

I love creating healthy baked goods that are simple and can be consumed each day as part of a balanced diet. When creating an everyday food I like to revitalise the traditional recipes to be lower fat, higher protein and fibre and of course delicious! These blueberry muffins use Greek yoghurt to replace the usually high fat content and zucchini for added fibre. That’s not the secret ingredient though, I have topped these bad boys with a teaspoon of 100% fruit blueberry jam, the perfect burst of flavour!

  • 2 small ripe bananas (mashed)
  • 2 eggs
  • 2/3 cup low fat Greek yoghurt
  • 2 tbsp low fat milk
  • 1 tsp vanilla extract
  • 1/3 cup honey
  • 1 cup wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 small zucchini (grated)
  • 1 cup fresh/frozen blueberries
  • 1/4 cup whole fruit blueberry jam (I used St Dalfours)
  1. Preheat oven to 180C. Prepare 12 whole muffin tray with paper cases.
  2. Combine banana, eggs, yoghurt, honey, vanilla and milk, stir to combine.
  3. Add flour, baking powder and cinnamon and fold through the banana mixture. Once combined stir through blueberries and zucchini.
  4. Divide mixture between paper cases. Top each muffin with 1/2 tsp of blueberry jam. Use a skewer to swirl through the mixture.

  5. Bake in pre-heated oven for 20 minutes until golden. Remove from oven and eat warm or cool. Keep in air tight container for weekday snacks.