15 min.
30 min.
Blueberry yoghurt muffins

Moist and flavorful muffins... A Healthy Delight!



  • 1 cup (136g) all-purpose flour gluten free 
  • 1/2 cup (70g) Nature Zen peas protein
  • 1 cup (81g) quick cooking oats
  • 1 cup (220g) brown sugar
  • 2 tsp (10ml) baking powder (chemical leaven)
  • 1/2 tsp (2,5ml) salt
  • 1/4 cup (60ml) canola oil
  • 1/4 cup (60g) unsweetened apple sauce 
  • 1 cup (230g) natural Greek yoghurt 0% m.f.
  • 2 eggs
  • 2 tbsp (60g) milk
  • 1 tsp (5ml) vanilla extract 
  • 1 3/4 cup (260g) frozen blueberries 
Muffins myrtilles yaourt protéinés
Preparation steps 
  1. In a bowl, combine the flour, Nature Zen peas protein, oats, brown sugar, baking powder and salt. Set aside.
  2. In a different bowl, blend together the yoghurt, oil, apple sauce, eggs, milk and vanilla. Whisk until the mix is homogeneous.
  3. With a wooden spoon, incorporate the dry ingredients without blending too much. Incorporate the blueberries.
  4. Pour into the muffin pans and cook in a preheated oven to 350F for 30 minutes.
  5. Let cool before serving.
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