Mixed Berry and Yoghurt Muffins
Mixed Berry and Yoghurt Muffins.
The kids have been busy for the past 2 hours with a craft box full of lots of bits and pieces. I’ve been helping them create monsters, spiders and flowers. When I showed Norah how to use a patty pan as the centre of her flower, I suddenly thought I should be using this time to share with you my new Mixed Berry and Yoghurt Muffins Recipe.
Meal Planning.
Lately I’ve been trying to meal plan a little better for the kids. Before doing my online shopping (thank goodness for the ‘shopping man’) I have been writing down what I’d like to feed them. Not just main meals, but snacks too. I’m really trying to get a bit more variety into their food, often without success.
They like flavoured Greek yoghurt pouches and they love frozen blueberries, so I thought I could buy a tub of plain Greek yogurt and let them stir in some frozen berries. Not that long ago they would have eaten it. This time however…. nope.
Sometimes it doesn’t matter how much meal planning you do or how good your intentions are, it just doesn’t work. So I ended up with a large tub of Greek yoghurt and a bag of frozen mixed berries. Which is why I now have a Mixed Berry and Yoghurt Muffins recipe.
When the Kids sleep, I eat the Mixed Berry and Yoghurt Muffins.
It’s been a few hours since I started writing this… the kids are in bed now (thank goodness they still have a day sleep). Turns out they needed more help with their spiders and we had to read 5 books and find Cole’s new teeny tiny rabbit that he loves so much but keeps losing. Oh and don’t forget lunch time! I used my Chocolate Hazelnut Spread for sandwiches today and Norah also ate 3/4 of a punnet of cherry tomatoes.
So now I’m writing this and stuffing my face with the left overs from the Mixed Berry and Yoghurt Muffins (you know the bits the kids pull off and leave on their plate, but there’s actually nothing wrong with them?).
Ok to be honest, the kids didn’t like these muffins at all. I was pretty bummed, but then I just realised that there was more for me haha. I also sent some home with my sister and some to work for morning tea with hubby. They were well received from everyone else, except the fusspot children. I guess they’ll keep eating yoghurt pouches and frozen blueberries, not plain yoghurt with mixed berries or Mixed Berry and Yoghurt Muffins.
Super Easy Recipe.
This is another super easy recipe. Even easier than my Pumpkin Muffins because you don’t have to cook or purée anything. You just need a mixing bowl, a fork, some scales, a muffin tray, and some patty pans. I really need to invest in some silicone ones, but for now I’ll use up the paper supply we have (unless Norah continues making flowers out out of them).
You honestly just mix it altogether and spoon it into the patty pans. Oh now that I’m writing this, I did have a small bowl for the berries to defrost in and a 1/4 cup measuring cup just so all the muffins were the same size… still easy though.
I only used 2 tablespoons of honey in this Mixed Berry and Yoghurt Muffins recipe. They’re not very sweet, which is probably why the kiddos weren’t so fussed. You could add more to taste if you wanted to. They do still love my Peanut Butter Banana Bread. Probably because bananas are so much sweeter than berries to begin with.
I wonder what recipes I’ll come up with once my meal planning goes south next week?
Mixed Berry and Yoghurt Muffins
Super easy, super delicious and healthy! What more could you ask for in a muffin?
Ingredients
- 190 g almond meal 103.9g of fat
- 200 g frozen mixed berries
- 90 g plain, full fat Greek yoghurt 8.8g of fat (make sure to double check your label)
- 2 eggs 10g of fat
- 1 tsp vanilla paste
- 1 tsp baking powder
- 2 tbsp honey
Instructions
-
Pre heat the oven to 160°c (fan forced)
-
Weigh out the frozen berries and either leave them out to defrost or put them in the microwave for 30 second bursts until defrosted.
-
Mash the berries roughly with a fork.
-
Place the rest of the ingredients into a mixing bowl and stir well until fully combined.
-
Add the mashed berries, plus all the juice to the mixture and stir through.
-
Place 8 patty pans into a muffin tray.
-
Scoop a ¼ cup of the mixture into each patty pan.
-
Once the oven is at temperature, place the tray in the oven and cook for 55 mins.
-
Remove the muffins from the tray and onto a cooling rack to cool before eating.
Recipe Notes
Total fat content: Approximately 122.8g of fat.
8 muffins at approximately 15.3g of fat per muffin.
IF YOU LOVED THIS RECIPE, SUBSCRIBE NOW TO RECEIVE ALL OUR NEW RECIPES WITH THE FAT CONTENT ALREADY CALCULATED FOR YOU.
