Natural Breakfast Muffins

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Serves: 6

By Gillbla

(1 Vote) 2


  • 70g Parsnip or Apple (Grated)

  • 150g Greek Yoghurt (can be fat free) 1 small pot

  • 2 Egg Whites

  • 1 Small banana

  • 2 tsp honey (optional)

  • 375g muesli can be gluten free


<ol> <li>Preheat oven to 130C</li> <li>Cut squares of baking parchment 3cm wider than the base of your muffin tin.</li> <li>Press in to the muffin tin.</li> <li>In a clean bowl beat the egg whites a little until it just starts to go white and fluffy.</li> <li>In a separate bowl mix the rest of the ingredients until completely combined.</li> <li>Fold the yoghurt mixture into the egg whites.</li> <li>Dollop a good amount of mix into each muffin case - they won't rise.</li> <li>Bake for 40 - 45mins until browned crunchy on top</li> </ol>

Handy Hint

<p>These freeze well</p>

Additional Information

  • Gluten Free

  • Vegetarian

  • Breakfast Meal

  • Snack

  • Brunch

  • Cake/Dessert

  • Lunchbox

  • Biscuit and sweets

  • Basics

  • Low fat

  • Budget

  • Kids can help

  • Can Freeze

  • cake

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  • Pregnantberry 12/02/14 22:48

    Easy, tasty and healthy thanks! I made them with apple and cut out the honey since my muesli was sweetened. I might experiment with adding extra ingredients to spice them up a bit. I found they looked nothing like the picture though, they have a much more grainy consistency since they're mostly made up of muesli.

  • Gillbla 08/01/14 12:32

    If you like this, see more recipes and tales of triumph and disaster in the kitchen at