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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


February 9, 2018

These muffins are big, fluffy and satisfyingly loaded with healthy fats, berries and protein rich ingredients, making them the perfect, quick-whip-me-up first nourishment of the day.
We’ve used raspberries in this recipe but you can switch it up for blueberries, blackberries or strawberries if you prefer – that’s the beauty of the muffin, right?
One recipe makes 6 deliciously moist baked goods; ideal for your breakfast or a mid-afternoon snack. We’ve also included some additional add-ons in our tips section below if you fancy making your own combo!


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 628.66 (3772)
  • Carbs: 35.83 (215)
  • Fat: 42 (252)
  • Protein: 19.66 (118)
  • Sodium: 740.33 (4442)
  • Sugar: 12.66 (76)
  • Preparation time: 5 minutes
    Cooking time: 25-35 minutes
    Makes 6 large breakfast muffins


  • 1 large ripe banana
  • 5 eggs
  • 2⁄3 cup smooth peanut butter (opt for a sugar-free brand)
  • 1 & ½ cup Greek yogurt*
  • 3 Tbsp Nuvia Sweetener
  • 1 tsp pure vanilla extract
  • 1 cup almond meal
  • 1 cup gluten-free self-raising flour
  • 1 cup shredded coconut
  • 1 tsp gluten-free baking powder
  • ¼ tsp pink sea salt
  • 1 & ½ cups fresh or frozen raspberries


  • 1. Preheat oven to 180°C.
  • 2. Line 6 hole muffin tray (¾ cup capacity) with muffin wraps.
  • 3. Combine mashed banana, eggs, peanut butter, Greek yogurt, Nuvia Sweetener and vanilla extract in a large bowl and mix well with a whisk or wooden spoon.
  • 4. Mix sifted flour with salt and baking powder, almond meal and shredded coconut and add to the wet mixture. Mix with a wooden spoon until just combined (do not over mix).
  • 5. Add raspberries and fold evenly through mixture.
  • 6. Spoon mixture into prepared muffin tray and bake in oven for approx. 25-35 minutes or until a skewer comes out clean.
  • 7. Place on a wire rack to cool slightly before serving.


For an extra protein hit try serving with a dollop of Greek yogurt. Always opt for full fat Greek yogurt. The low-fat options are often packed with sugar.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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