Monday, 23 September 2013

Banana and Blueberry Breakfast Muffins

I recently was asked to take part in a competition, whereby I was to come up with a recipe using new Ski Lemon Cheesecake Low Fat Yoghurt. Sadly I wasn't the winner this time, but I hope you like the recipe. The muffins aren't too sweet, which makes them a nice "grab and go" for breakfast.



  • 150g plain white flour
  • 150g plain wholemeal flour
  • 2 heaped tsp baking powder
  • 100g caster sugar
  • 100g frozen blueberries
  • 2 large, ripe bananas
  • 250g Ski lemon cheesecake yoghurt
  • 1 large egg, beaten
  • 50g butter, melted and cooled
  • A pinch of salt
  • 40g porridge oats, plus extra for sprinkling 
  • Grated zest of 1/2 a lemon
Makes 12



  • Pre-heat the oven to 180 degrees fan. Line a muffin tin with 12 paper cases
  • Make your dry mix. Sift the flour and baking powder into a large bowl, and tip any bran reamining from the sieve into the bowl. Stir in the salt, sugar and oats
  • Make your wet mix. Mash the bananas in a separate bowl, and add the yoghurt, egg, butter and lemon zest. Mix well to combine
  • Make a well in the middle of the dry mix, and add the wet mix. Fold the two mixes together, so that they are well combined
  • Spoon the muffin mixture into the baking tin, filling each case almost to the top. Sprinkle each muffin with oats
  • Place the baking tin on the middle shelf of the oven, and bake for 20 minutes until the muffins are risen and golden on top
  • Remove from the oven and cool for 5 minutes, before cooling completely on a wire rack

Banana and Blueberry Breakfast Muffins

My colleagues have the pleasure of these tomorrow!

1 comment:

  1. Absolutely divine! These should have won the competition