Photo of Muesli muffins by WW

Muesli muffins

Points® value
Total Time
30 min
10 min
20 min
Bake up a batch of these super-simple breakfast muffins, for a delicious on-the-go snack.


Egg, whole, raw

1 medium, raw

Muesli, no sugar or salt

100 g

0% fat natural Greek yogurt

175 g


1 medium, mashed

Low Fat Spread

30 g, melted


2 tablespoon(s), level

Plain White Flour

45 g

Wholemeal Flour

45 g

Bicarbonate of Soda

¼ teaspoon(s), level

Baking powder

¼ teaspoon(s), level


½ zest(s) of 1

Freshly squeezed orange juice

3 serving(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a muffin tin with 10 paper cases.
  2. Whisk the egg, yogurt, mashed banana, melted spread and honey together in a jug. In a medium bowl, combine 100g muesli, both flours, bicarbonate of soda, baking powder and the orange zest. Add the wet ingredients to the bowl and mix until just combined.
  3. Spoon the mixture into the paper cases and bake for 20 minutes or until golden.
  4. While the muffins bake, put the honey and orange juice in a small saucepan. Heat gently until the honey has melted, then bring to the boil for 2 minutes until reduced slightly. When the muffins are cooked but still warm, brush the honey and orange glaze on with a pastry brush. Cool on a wire rack.