Wholegrain blueberry & banana muffins

Prep Time: 15 min
Cooking Time: 25-30 min
No of Serves: 8

Recipe courtesy of Jalna


1 ½ cups (225 g) self-raising flour

¼ cup quinoa flour

¼ cup coconut sugar

2 tbs flaxseeds (linseeds)

5 tbs seed mix (pepitas & sunflower)

2 large ripe bananas, mashed (you need about 1 cup)

2 eggs, lightly beaten

1 cup Jalna Greek yoghourt

1 tbs olive oil

125 g punnet blueberries

Nutrition Information (per serve)

Energy 1299.8 kJ (311 calories)
Protein 9.7g
Total Fat 11.4g
Carbohydrates 40.2g
Saturated Fat 3.3g
Sugars 14.8g
Dietary Fibre 4.2g
Sodium 242.2mg


Preheat oven to moderate 180C. Line a large hole (Texas) muffin tin with 8 paper cases.

Combine flours, sugar, 1 tbs flaxseeds (linseeds) and 3 tbs seed mix in a large bowl. Make a well in the centre. Add the banana, eggs, Jalna and oil and mix until almost combined.

Stir through the blueberries. Spoon the mixture evenly between the muffin cases. Scatter with the remaining flaxseeds (linseed) and seed mix. Bake for 25-30 minutes or until lightly golden. Serve warm or cold.

Note: There is very little sugar in this recipe. The sweetness will vary depending on how ripe the bananas are. Add 1 tbs more sugar or simply use the Sweet & Creamy Jalna yoghourt in place of the plain variety.
Replace the flaxseeds with poppy seeds if you prefer.
Store the muffins in an airtight container, in a cool, dry place for up to 3 days. They also freeze well.
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