Healthy Berry Muffins

Makes: 12


Time: Approx 30 minutes


  • 200g self-raising flour 

  • 50g teff flour 

  • 1 tsp ground cinnamon

  • 1.5 tsp bicarbonate of soda

  • 5 medjool dates (approx 90g) 

  • 140g blueberries

  • 60ml low-fat milk of choice

  • 150g plain yoghurt

  • 1.5 tsp vanilla extract

  • 2 eggs

  • 35ml olive oil 

  • 1 tsp chia seeds

  • 50g raspberries


  1. Pre-heat the oven to 180°C (fan).

  2. Place the raspberries and chia seeds into a saucepan, adding 1 tbsp of water. Squish down the raspberries and simmer very gently until the mixture thickens slightly.

  3. Place the self-raising flour, teff flour, cinnamon and bicarbonate of soda into a large bowl.

  4. De-stone the dates and cut very finely. Mix them into the flour with your hands until they are well dispersed, then stir in the blueberries.

  5. Whisk the eggs in a separate jug, then add the milk, yoghurt, vanilla extract and oil.

  6. Add the wet mixture to the dry and gently stir until combined. Add a little extra milk if needed.

  7. Split the mixture in half.

  8. Using a muffin tin or silicone cupcake cases, divide one half of the mixture between 12 cases. Follow with some raspberry chia jam in the centre, then use the second half of the mixture to cover.

  9. Bake for about 16-18 minutes.