Blueberry Yoghurt Muffin

Ingredients for 6 muffins, 125 kcal per muffin

  • 1 Tbsp olive oil or 6 paper cupcake/muffin liners
  • 1/2 Banana
  • 5 Dates
  • 30 ml skimmed milk
  • 1 egg
  • 125 g skimmed vanilla yoghurt (unsweetened)
  • 60 g whole wheat flour
  • 1/2 tsp baking powder
  • ½ Tl baking soda
  • 60 g Oats
  • 100 g blueberries


Preheat the oven to 180C °. Grease a muffin tin shape for 6 muffins with the olive oil, or use paper cupcake/muffin liners. Put the banana, dates, milk, egg and yogurt in a food processor or blender and puree until smooth. In another bowl, mix the wheat flour, baking powder, baking soda and oats together. Now add the contents of both bowls together and gently stir in the blueberries. Divide the batter over the muffin tin. Put in the oven for about 15-20 minutes or until it is cooked (insert a toothpick and when it comes out clean (without dough) it’s done). Let it cool down before you enjoy it!