Photo of Eat-your-greens yogurt muffins by WW

Eat-your-greens yogurt muffins

Points® value
Total Time
40 min
20 min
20 min
Make a batch of these muffins – packed with good-for-you ingredients including yogurt, banana, kale and matcha – and you’ll have all you need to kick-start 12 healthy mornings.


Wholemeal Flour

145 g

Plain White Flour

140 g

Granulated sugar

75 g

Vivid Matcha Green Tea Powder

10 g,

Baking powder

2 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level


½ teaspoon(s)

Fat Free Natural Yogurt

180 g

Vegetable Oil

60 ml


2 medium

Kale, raw

150 g

Egg, whole, raw

1 large, raw

Vanilla Extract

1½ teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a 12-hole muffin tin with paper cases.
  2. In a large bowl, combine the flours with the sugar, matcha powder (if using), baking powder, cinnamon, bicarbonate of soda and salt. Set aside.
  3. Put the yogurt, oil and bananas in a blender and purée until smooth. Add the kale, in batches, and continue to purée until combined. Add the egg and vanilla extract and pulse until just combined. Add the yogurt mixture to the flour mixture, and stir until combined.
  4. Spoon the batter into the prepared muffin tin and bake for 20 minutes until risen and golden – a skewer inserted into the centre of the muffins should come out clean.
  5. Leave the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.


The muffins can be stored in an airtight container for up to 3 days or frozen in an airtight container for up to 2 months.