We can’t get enough of our new Organic Blueberry yoghurt, so we couldn’t help but use it in another recipe this week! These yummy muffins are a great snack to grab on the go, or perfect for school lunches.
1 cup of self raising flour
1/2 cup Raglan Coconut Yoghurt (Organic Blueberry)
1/2 cup of sugar free maple syrup
1/4 cup of melted coconut oil
1/3 cup of almond milk
1 cup of frozen blueberries
Handful of organic cacao nibs
Preheat oven to 180C. Prepare muffin shells in a muffin tray and line with coconut oil. Set aside.
In a mixing bowl, combine all wet ingredients, and mix.
Add in the flour, then fold the blueberries into the batter.
Pour the batter into muffin holes, sprinkle the top with cacao nibs and bake for 15 minutes or until the top is golden, slightly crispy but still soft to touch.