Canada's food guide
Flourless yogurt blender muffins
These muffins are the best – fruity, sweet, and packed with goodness. Just throw all of the ingredients into your blender and you’re just about there! Grab one as part of your breakfast or as a snack.
Prep time
10 min
Cook time
17 min
Servings
12 muffins
Ingredients
- 250 mL (1 cup) 0% plain Greek yogurt
- 2 ripe bananas, mashed (about 250 mL/1 cup)
- 2 eggs
- 30 mL (2 tbsp) vegetable oil
- 500 mL (2 cups) rolled oats
- 85 mL (⅓ cup) maple syrup
- 7 mL (½ tbsp) baking powder
- 2 mL (½ tsp) baking soda
- 5 mL (1 tsp) vanilla
- 250 mL (1 cup) fresh or frozen mixed berries
Directions
- Preheat the oven to 200° C (400° F) and lightly spray or paper line 12 muffin tins.
- In a blender or a food processor, add all ingredients except for mixed berries and blend until smooth.
- Gently fold berries into mixture using a large wooden spoon.
- Pour batter into prepared muffin pan, filling each cup ¾ full.
- Bake for about 17 minutes or until the tops of your muffins are set. Cool in pan for about 10 to 15 minutes before serving.
Learn about food safety.
Recipe highlights
Tips
- Kids will be super excited to help out. They can help add ingredients to the blender and pour batter into the muffin pan.
- Want a little crunch? Mix in 60 mL (¼ cup) chopped unsalted nuts to the batter once blended.
- If you like the taste of cinnamon, add a pinch at step 2.
- Make a double batch for later. Cool muffins and store in an airtight container in the fridge for up to 7 days or in the freezer for 2 to 3 months.
