top of page

Flourless yogurt blender muffins (Breakfast/Snack)

Flourless yogurt blender muffins (from Canada's food guide)

Blender muffins are the best – just throw all of the ingredients into your blender and you’re just about there! Grab one as part of your breakfast or as a snack.

Prep time: 10 min

Cook time: 17 min

Servings: 12 muffins




  • 250 mL (1 cup) 0% fat plain Greek yogurt

  • 2 ripe bananas, mashed (about 250 mL/1 cup)

  • 2 eggs

  • 30 mL (2 tbsp) vegetable oil

  • 500 mL (2 cups) rolled oats

  • 75 mL (⅓ cup) maple syrup

  • 7 mL (½ tbsp) baking powder

  • 2 mL (½ tsp) baking soda

  • 5 mL (1 tsp) vanilla

  • 250 mL (1 cup) fresh or frozen mixed berries


  1. Preheat the oven to 200° C (400° F) and lightly spray or paper line 12 muffin tins.

  2. In a blender or a food processor, add all the ingredients, except for mixed berries, and blend until smooth.

  3. Add mixed berries into the blender. Using a large wooden spoon, gently fold them into the mixture.

  4. Pour batter into prepared muffin pan, filling each cup ¾ full.

  5. Bake for about 17 minutes or until the tops of your muffins are set. Cool in pan for about 10 – 15 minutes before serving.


  • Kids will be super excited to help out with this recipe. Little chefs can help add ingredients to the blender and pour batter into the muffin pan.

  • Want a little crunch? Mix in 60 mL (¼ cup) chopped unsalted nuts to the batter once blended.

  • If you like the taste of cinnamon, add a pinch at step 2.

  • Make a double batch and keep some of these muffins for later. Cool muffins and store in an airtight container in the fridge for up to 7 days or in the freezer for 2 – 3 months. Warm in microwave before serving.

Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.

83 views2 comments

Recent Posts

See All


bottom of page