Natural Breakfast Muffins

Avg. user rating

Rate this recipe

Prep time:

Cook time:

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


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

Handy Hint

These freeze well

Additional Information

  • Kids can help

  • Can Freeze

  • cake

  • Budget

  • Biscuit and sweets

  • Basics

  • Snack

  • Lunchbox

  • Cake/Dessert

  • Brunch

  • Breakfast Meal

  • Vegetarian

  • Low fat

  • Gluten Free

Avg. user rating:


Rate this recipe

Your comments

  • 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