Yoghurt Bran Fruit Muffins

Yoghurt Bran Fruit Muffins

High-fibre bran muffins are an excellent snack to have on hand, and these ones are light, moist, fruity and delicious. You can add whatever fruit you like to this basic recipe so you can change you muffin flavour from week to week. See below for ideas. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
Servings 12
Prep Time 15 mins
Cook Time 25 mins


  • ½ cup GF or wholemeal flour
  • ½ cup ground almonds
  • cup desiccated coconut
  • tsp baking powder
  • ¼ tsp salt
  • 2 tsp ground cinnamon or mixed spice
  • 1 cup bran flakes or wheat bran
  • 3 tbsp runny honey or maple syrup
  • ¼ cup oil (melted coconut oil or grapeseed oil)
  • 1 cup mashed very ripe bananas (about 2 large bananas)
  • 1 tsp vanilla essence or extract
  • 2 free-range eggs
  • ½ cup unsweetened natural yoghurt or coconut yoghurt
  • 1 tsp baking soda
  • 1 cup fresh, frozen or canned fruit (e.g. diced apple, feijoa, peaches, pear, whole blueberries/raspberries)
  • Finely grated zest of 1 orange or lemon
  • 2 tbsp rolled oats (optional)
  • 1 tbsp coconut sugar (optional)


  • Preheat oven to 190 degrees Celcius. Line a medium 12-hole muffin tin with paper cases. 
  • Mix flour, ground almonds, coconut, baking powder, salt, cinnamon/mixed spice and bran flakes/wheat bran in a medium bowl.
  • In a large mixing bowl, whisk honey/maple syrup, oil, banana, vanilla, eggs, yoghurt and baking soda together until well combined. Stir through fruit and zest. 
  • Add flour mixture to the wet mixture and stir together until just combined, being careful not to over-mix; it’s fine if it’s a little lumpy (this generally gives lighter muffins). Set mixture aside for a few minutes (in this time it will thicken slightly).
  • Spoon mixture into paper cases, dividing equally and being careful not to over-fill. Mix oats and sugar together (if using) and sprinkle over the top. Bake for 22–25 minutes until muffins are deep golden and they spring back when lightly pressed in the centre. Remove from oven and leave to stand int he tin for 5 minutes before transferring to a wire rack to cool. Allow to cool completely before storing in an airtight container in the fridge for up to 1 week or freeze in an airtight container or resealable bags for up to 2 months. Nice warmed up, with a cuppa!


Tip: If using frozen or canned fruit, make sure it is defrosted and well drained. 
Flavour ideas:
  • Peach, blueberry and orange — use 1/2 cup diced fresh or canned and drained peaches, 1/2 cup fresh or frozen and thawed blueberries and orange zest
  • Apple, date and spice — use mixed spice rather than cinnamon and 1 cup peeled diced apple and 1/4 cup finely chopped dates
  • Feijoa and ginger — use 1 cup diced feijoa and replace 1 tsp of the cinnamon/mixed spice with ground ginger
  • Lemon and raspberry — use 1 cup fresh or frozen and thawed raspberries and lemon zest
  • Plum and spice — use mixed spice rather than cinnamon and 1 cup diced fresh or canned and drained plums
  • Pear, date and ginger — use 1 cup peeled and diced pear, 1/4 cup finely chopped dates and replace 1 tsp of the cinnamon/mixed spice with ground ginger. 
Nutrition information:
Energy: 178cals (743kJ)
Protein: 4.4g
Carbohydrate: 17.9g (11.3g sugars)
Fat: 9.0g (1.9g saturated fat)
Course: Snack

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