Eat-your-greens yoghurt muffins
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Don’t be fooled by the green colour, the addition of banana, vanilla extract and a touch of sugar gives these muffins a light sweetness. You’ll never taste the good-for-you greens.
Ingredients
Plain wholemeal flour
145 g
Plain flour
140 g
Raw sugar
60 g
Matcha green tea powder
1 tbs, (optional)
Baking powder
2 tsp
Ground cinnamon
1 tsp
Bicarbonate of soda
½ tsp
99% fat-free, plain or natural yoghurt, unsweetened
¾ cup(s), (180g)
Vegetable oil
¼ cup(s), (60ml)
Banana(s)
2 medium, ripe, thickly sliced
Egg(s)
1 medium
Vanilla bean extract, alcohol free
1½ tsp
Kale
140 g, leaves, chopped, (see tip)
Instructions
1
Preheat oven to 180°C. Line a 12-hole ⅓ cup capacity (80ml) muffin tray with paper cases or use the WW silicone muffin moulds.
2
Combine flours, sugar, matcha (if using), baking powder, cinnamon, bicarbonate of soda and ½ teaspoon salt in a medium bowl. Set aside.
3
Process yoghurt, oil, bananas, egg and vanilla in a large food processor until just combined. Add kale in batches and process until combined. Fold kale mixture through flour mixture. Spoon evenly into paper cases in prepared tray.
4
Bake for 20 minutes or until golden and a skewer inserted into centre of muffins comes out clean. Stand muffins in tray for 5 minutes then transfer to a wire rack to cool. Serve warm or at room temperature.
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