by Weigh It Up Add some flavoured yoghurt or vary the fruit for something different.


  • 1 cup plain flour

  • ¾ cup wholemeal flour

  • ¼ cup almond meal

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 2 ripe bananas, mashed

  • 1 medium carrot, grated

  • 350g reduced fat Greek yogurt

  • ¼ cup Natvia

  • 1 egg

  • 1 teaspoon vanilla extract

  • 40g ALPS Blend

  • 2 teaspoons apricot jam, warmed


  • 1.

    Preheat oven to 180°C and spray a 12 hole muffin pan with oil.

  • 2.

    Combine flours, almond meal, baking powder & cinnamon in a medium sized bowl.

  • 3.

    Stir through carrot and mashed banana.

  • 4.

    Whisk yoghurt, Natvia, egg and vanilla together, then gently fold through dry mixture.

  • 5.

    Spoon mixture into muffin tin and sprinkle over ALPS Blend.

  • 6.

    Bake for 20-25 minutes, or until an inserted toothpick comes out clean.

  • 7.

    Cool for 5 minutes in pan, then brush with warm jam.

  • 8.

    Remove from tray and cool on a wire rack.

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can use ALPs blend in everything - stirred through muesli, sprinkled over muesli and fruit, and as an extra crunch in salads. Makes 4 cups 1 serve equals 2 tsp, therefore nutritional information is based on 2 tsp serves 1 cup pumpkin seeds 1 cup sunflower seeds 1 cup flaked almonds, toasted ½ cup flax seeds ½ cup sesame seeds ¼ cup poppy seeds ¼ cup chia seeds Combine all ingredients and store in an airtight container.

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