Whip up a batch of these Sugar-Free Berry and Yoghurt Lunch Box Muffins and you won’t hear anyone complaining.
This recipe lets you use stevia to avoid feeding your kids excess sugar. And that’s what we want, right? Yes to healthy, sugar-free, no-fuss and quick recipes like this!
These sugar-free berry and yoghurt lunch box muffins are the perfect snack for a nutritious, on-the-go meal! These freshly baked muffins with real blueberries, cranberries, and raspberries satisfy your sweet tooth with no added sugar.
They’re made with gluten and wheat-free ingredients to give you extra health benefits that’ll help fuel your day. Plus, the yoghurt adds a cool and creamy finish. Packed up in a lunchbox or Tupperware, you can take these muffins wherever you go without compromising on taste – a delicious treat to enjoy anytime!
A delicious and healthy snack for on-the-go eating, sugar-free berry and yoghurt lunch box muffins are the perfect way to start your day – or anytime! With just the right amount of sweetness from stevia sweet granules, and a mix of two flours to give it an extra crunchy texture, these muffins are sure to hit the spot. For a fruity twist, we’ve added frozen blueberries and bananas for that all-important moisture.
Don’t forget the Greek yoghurt to add serious richness to your treat, and devour them with some extra light olive oil for an even tastier experience. Enjoy these guilt-free muffins with friends and family – they’re bound to be a hit!
Preheat oven to 180°C.
In a bowl, combine the wholemeal self-raising flour and the plain self-raising one along with the stevia.
In a different bowl, mix the yoghurt and olive oil together. Whisk together with the egg and then add to the other bowl with the flour and stevia mixture. Stir well until combined.
Add the mashed banana and blueberries to the mix and then fold.
Grease the muffin pans with some olive oil and then spoon the mixture into the muffin pan/tray.
Bake for 10-12 minutes. Once the muffins are of light golden colour, remove them from the oven and leave it in the muffin pan for 4 minutes. Then, transfer to a wire rack and serve.