Banana & Blueberry Yogurt Muffins

Just a quick post at the moment – I’ve got five exams coming up in the next two weeks and so study is taking priority! Whipped up a quick batch of muffins for brain food! (Little bit of procrastibaking too…)

Original recipe from but modified to suit my needs!


Banana & Blueberry Yogurt Muffins

Makes 12 muffins


  • 1 1/2 cups wholemeal self raising flour
  • 1/4 cup honey
  • 1 cup Chobani 2% Greek Yogurt (or other low fat alternative)
  • 1/2 cup mashed banana (about 2 medium bananas)
  • 1/4 cup extra virgin olive oil
  • 1 egg
  • 1 cup frozen blueberries
  • 1 tbsp chia seeds
  • Sprinkle of cinnamon


  1. Preheat oven to 190 degrees (170 if fan forced oven). Grease a 12 tray muffin pan (or use silicon muffin cases).
  2. Stir together the flour and chia seeds.
  3. Whisk together the banana, egg, oil and honey (Hayley’s Handy Hint: put the oil in first and use the same measuring cup for the honey – the thin layer of oil prevents the honey from sticking to the cup!).
  4. Combine the flour and liquid mixture and stir until just combined.
  5. Fold through the blueberries.
  6. Spoon mixture into muffin tray and bake for 12 – 15 minutes (until golden brown and skewer comes out clean).
  7. Transfer whole muffin tray to oven rack and allow to cool for 5 minutes. Remove muffins from tray and place on oven rack to cool further.

Easy, peasy! Took me about 25 minutes total to make (including clean up time which I did while they were baking). You can freeze them and then take them as an on the go snack to work/school/uni. I like my muffins warm so I generally heat them up in the microwave for 10 seconds but they can be enjoyed defrosted too!


Enjoy! xo

P.S – made the Baked Apple Cinnamon Oatmeal for my parents this morning (studying down in my hometown of Mandurah for a few days) and it received the thumbs up from my Dad (who’s a white bread and meat kind of man hehe). The real test will be the clean vegetable quiche I’m making for dinner tonight – recipe and verdict will be up later tonight!


Banana Yogurt Muffins

More baking!

This may or may not have to do with exam study I’m supposed to be doing… I’m sure you’ve all heard the term procrastibaking ? Well yeah, I would say that’s me today. After this post I swear I will!


Anyway, discovered this recipe from Southern In Law ‘s site which I have recently found and decided to whip up a batch. Again, made some modifications to make it completely clean and they tasted de-li-cious !


Flax Banana Yogurt Muffins
Makes 12 muffins.
  • 2 cup GF pancake mix/GF flour/plain flour/wholewheat flour (I used wholemeal self raising flour)
  • 1 tsp baking soda (If you use self raising flour you don’t need to add this)
  • 2.5 tbsp ground flaxseed
  • 3 large bananas, mashed (about 1.5C mashed)
  • 1/2 cup Chobani plain greek yogurt (I used the 2% low fat version)
  • 1/4 cup applesauce (I didn’t use this – just added an extra 1/4 cup of Greek yogurt)
  • 1/4 -1/2 cup brown sugar (I used 1/4 cup pure honey – if you like it sweeter add more but use less of the yogurt)
  • 2 tsp vanilla extract (I just added a dash of organic vanilla essence)
  • 1 tsp chia seeds (not on the original recipe but I decided to add them in)
  • Cinnamon (I’m a cinnamon addict! Added this in too – use your own judgement of how much you want based on taste preferences!)
  • Nutmeg (another addition – just a sprinkle to taste)
  • Walnuts (not on the original recipe but I added some to the top of a few muffins just to try it out!)
  1. Preheat oven to 180°C.
  2. Prepare muffins tins (grease or line) – I used silicon muffin cases and they are amazing! No need to grease and the muffins popped right out of them so easy. Definitely a good investment (thanks to my roommate who owns some ;-))
  3. In a large bowl mix flour, ground flaxseed, chia seeds, cinnamon and nutmeg.
  4. In a medium bowl mash banana and add yogurt, honey and vanilla. Mix together wet ingredients until combined.
  5. Mix wet and dry ingredients until just combined and pour into muffin cups.
  6. If you desire, place a walnut (or half depending on size) on top of muffins and push into the mixture a little bit.
  7. Bake for 20-25 minutes or until the tops are browned and a skewer inserted removes clean.


Okay, okay! I’m off to do some study now, I promise… Until lunchtime 😉