Peach & blueberry muffins healthy

Name: Peach & blueberry muffins healthy
Total time: 1380 s
Yield: 22 servings
Cuisine: American
Ingredients: 1 cup/ 250g plain chobani yoghurt; 1/2 cup/125ml vegetable oil oil; 1/2 tsp vanilla essence/extract; 1 egg; 2 1/2 cups/375g plain wholemeal flour; 4 tsp baking powder; 1/4 tsp table salt; 2/3 cup/120g Natvia; 1/2 cup/125g yellow peach, diced; 1/2 cup/125g blueberries

Sarah Louise @cook_3807910

Melbourne, Victoria, Australia

Macros per muffin:
118 calories, 5.6g fat, 0.9g saturated fat, 8.5mg sodium, 78.8mg potassium, 12.7g carbs, 1.7g fiber, 1.6g sugar, 3.2g protein

Sarah Louise @cook_3807910

Melbourne, Victoria, Australia

Macros per muffin:
118 calories, 5.6g fat, 0.9g saturated fat, 8.5mg sodium, 78.8mg potassium, 12.7g carbs, 1.7g fiber, 1.6g sugar, 3.2g protein

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Ingredients

23 minutes

22 servings

1cup/ 250g plain chobani yoghurt
1/2cup/125ml vegetable oil oil
1/2 tspvanilla essence/extract
1egg
2 1/2cups/375g plain wholemeal flour
4 tspbaking powder
1/4 tsptable salt
2/3cup/120g Natvia
1/2cup/125g yellow peach, diced
1/2cup/125g blueberries

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Steps

23 minutes

1

Preheat oven to 180 degrees Celsius. Line muffin tray with liners or use silicone muffin liners and put on baking tray. Set aside.
2

In a large bowl, whisk together the oil, vanilla and egg.
3

Add in the flour (unsifted), baking powder, salt, Natvia and yogurt. Mix until combined.
4

Tip: mixture may look really dry so you can add more yogurt and little milk of you wish.
5

Fold in the peach and blueberries.
6

Fill each cupacke liner 2/3 of way full.
7

Bake for 18 -23 minutes or until brown and skewer comes out clean.
8

Allow to cool completely and store in a container. Or freeze up to 3 months.