Quick Yoghurt and Berry Muffins

Makes 12 muffins

Prep: 10 mins. Cook: 20 mins


2 eggs

½ cup honey

½ cup any juice on hand or milk, of your choice

200g (¾ cup) Greek yoghurt

2 cups wholemeal spelt flour

2 tsp baking powder

1 ½ tsp bicarb

1 cup fresh or 'My Berries' Australian frozen berries 

coconut sugar (optional)


Preheat fan forced oven to 180°C (200°C conventional). 

Grease a large 12-hole muffin tray. Greased trays work well for this mix.

Mix all wet ingredients together, except the berries, until well combined.

Sieve dry ingredients. Make a well and pour in wet ingredients. 

Mix until combined. Mix may become firm as the powders react with the acidic yoghurt. This is all good, keep going. You’re on the right track.

Fold in berries carefully to keep them intact.

Spoon into tray.

Bake for 20 minutes.

Top with coconut sugar for added sweetness. 

NOTE: These muffins are simple to put together and are packed with loads of calcium. Muffins are best consumed within 2-3 days.

Recipe courtesy of Simple Nourishment's cookbook, Super Snacks.
For more healthy inspiration and free recipes, visit www.simplenourishment.com.au