Raspberry Yoghurt Breakfast Muffins

One muffin is one serve. Store muffins in an airtight container in the fridge.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Breakfast
Ingredients Method

Ingredients
  

  • 3/4 cup almond meal
  • 3/4 cup  wholemeal flour or gluten free
  • 1 tsp baking powder or gluten free
  • 1/3 cup rolled oats or quinoa flakes
  • 1/3 cup coconut flakes
  • 3/4 cup Greek yoghurt
  • 2 free range eggs
  • 2 tbsp coconut oil (extra virgin) melted
  • 2 tsp vanilla extract
  • 1 cup raspberries fresh or frozen
  • 2 tbs almonds (raw and unsalted) roughly chopped
  • 1/4 cup Greek yoghurt for serving

Method
 

  1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease six holes of a muffin tray with butter or line with patty cases.
  2. Place almond meal, flour, baking powder, oats and coconut in a large bowl and stir to combine.
  3. In a separate bowl, whisk yoghurt, eggs, oil, and vanilla together. Pour wet mixture into the dry mixture and mix until combined. Don't over mix. Gently stir through raspberries. Spoon the mixture evenly among the 6 greased muffin holes and top with chopped almonds.
  4. Place muffins into the oven and bake for 25 minutes, or until slightly browned on top.
  5. Once cooked through, remove muffins from the oven and place onto a wire rack to cool. Serve with yoghurt.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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