Health Muffins

As an alternative to your regular breakfast, you could enjoy these health muffins. The recipe comes from my blogging friend Robbie, who made them for her family who are on a low GI and low sodium diet.

Health Muffins
Health Muffins
Head straight on to the Recipe For ♥ Health Muffins ♥

I am fastidious about keeping a shopping list. There is one on our fridge, with a pen right beside it. And the aim is to write down whatever is finished straight away. Now, Dave is not brilliant at this and I often find the last of something has been used. Most often I do not let it bother me but there are times I am extremely irritated. Especially when I am in the middle of a recipe, and an ingredient I think I have is not in the pantry. Last Thursday I finished the yoghurt at work, and made a note for myself to take the one from home. Which I duly did on Friday morning. And on Friday I went shopping. My handwritten shopping list is typed up into Google Sheets. And when I get to the shops I open that on my phone.

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I bought everything I needed that was on my shopping list. When I got home and unpacked the groceries I realized that I had not bought yoghurt. It was not on my list, and despite knowing I needed it, I completely forgot about it. I have yoghurt every morning, 6 days a week, so that really is something I should not forget. And my weekend baking called for this as an ingredient. As I am not a huge fan of milk with my granola I had matzah with cheese, peanut butter and bovril for breakfast. And as soon as Dave got back from work, and we had finished lunch I went back to the shops. I used the yoghurt to make these health muffins.

Health Muffins


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5 from 2 votes

Health Muffins

These are great for kids school lunches, or as a breakfast alternative
Recipe Category: Baking, Breakfast
Makes enough for: 12 muffins
Calories: 183kcal
All Rights Reserved: Adapted from Robbie's Inspiration


  • 200 g wholemeal flour
  • 65 g rolled oats
  • 10 g pumpkin seeds
  • 10 g sunflower seeds
  • 10 mls ground cinnamon
  • 7.5 mls baking powder
  • 7.5 mls bicarbonate of soda
  • 150 g thick yoghurt
  • 150 g carrot, grated
  • 105 g honey
  • 50 mls canola oil
  • 2 eggs, lightly beaten
  • 130 g bananas, peeled weight, mashed
  • 5 mls vanilla extract
  • pecan nut pieces for sprinkling (optional)


  • Preheat the oven to 180° Ceksius
  • Place the flour, oats, pumpkin seeds, sunflower seeds, cinnamon, baking powder and bicarbonate of soda into a mixing bowl and stir to combine
  • Add the yoghurt, carrot, oil and eggs and stir to combine
  • Add the bananas and vanilla and stir to combine
  • Divide the mixture evenly into a 12 tin muffin tray and sprinkle pecan nut pieces over the top if using
  • Place the tray into the oven and bake for 30 minutes
  • Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely


Serving: 1muffin | Calories: 183kcal | Carbohydrates: 26.8g | Protein: 5.1g | Fat: 6.8g | Saturated Fat: 0.7g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 127mg | Fiber: 3.1g | Sugar: 9.3g | Calcium: 57mg | Iron: 1mg
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10 thoughts on “Health Muffins

  1. Well, my usual breakfast being an open sandwich covered with cottage cheese, smoked eel, anchovies or marinated herring I guess not many muffins get to dress the plate but, liking every one of your ingredients, the recipe is on its way to the kitchen. Thanks! We all function differently. At the moment I do one supermarket shop once a month. No shopping list at all – just go from one dept to the next and see what appeals at what price. Have an occasional hiccup but it is delightful from the library chair !!!

  2. I do online shopping once every 2-3 weeks but we top up along the way – usually to buy extra stuff for my blog posts! A healthy muffin is a good thing 🙂

  3. Hi Tandy, I am delighted you tried these muffins. I must make them again. Life has been very busy lately and it’s hard to keep up.

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