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Eat-your-greens yoghurt muffins

Eat-your-greens yoghurt muffins

Total Time
40 min
20 min
20 min
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.


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)


2 medium, ripe, thickly sliced


1 medium

Vanilla bean extract, alcohol free

1½ tsp


140 g, leaves, chopped, (see tip)


  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.


TIP: You can buy packaged pre-chopped kale leaves from the fruit and vegetable section in major supermarkets. Opting for this means you won‘t have any left over kale that might go to waste when purchasing a whole bunch.