These lunchbox-friendly treats are so quick to make, they freeze well and are ‘better for you.’ I love this recipe not only because it’s gluten free and low carb, but they’re appropriate for brekky-on-the-go, morning tea, afternoon tea or even a healthy, after-dinner treat. Win, win, winning!



  • 1 large, ripe banana

  • 2 free-range eggs

  • 2 tbsp pure maple syrup

  • 1/4 cup extra virgin olive oil

  • 1/4 cup natural pot set yoghurt

  • 1 cup frozen blueberries

  • 1 cup almond meal

  • 1/2 tsp baking powder

  • Pinch salt

  • 125g cream cheese, softened

  • 3 tsp blueberry powder

  • 3 tbsp pure maple syrup

  • 80 g fresh blueberries


Preheat oven to 180*C. Grease a 6-hole muffin tray.

Blend banana, eggs, syrup, olive oil and yoghurt in a small food processor until smooth. Pour banana mixture into a bowl. Add blueberries, almond meal, baking powder and salt. Mix well. Add spoonfuls of mixture to prepared muffin tray. Place muffins in the oven to bake for 20 minutes or until risen and golden brown. Remove from oven and allow to cool.

To make the cream cheese icing, place all ingredients in a bowl. Mix together until smooth. Place icing into a piping bag. Pipe a small amount onto each muffin. Top with blueberries.


Store muffins in an airtight container in the refrigerator.