Chocolate and raspberry breakfast muffins

A different way to eat your breakfast weetabix!

I’ve never been a fan of breakfast, so wanted to have a little try at baking something tempting with weetabix! Use the weetabix as your healthy extra B choice, and these are only 2 syns for 2.

They aren’t going to taste like ‘proper’ chocolate muffins- they do have a weetabix flavour to them, but they have a light and fluffy consistency, and nice flavour, and I really enjoyed them for my breakfast alongside some more raspberries, strawberries and a bit of choc shot drizzled on top!


My Recipe

Serves: 1
Syns: 2
Healthy Extra: B


  • 2 weetabix
  • 1 tsp cocoa powder
  • 1 tsp baking powder
  • 1tsp vanilla extract
  • 2 tbsp fat free natural yogurt
  • 30g raspberries (fresh or frozen)
  • 1 egg
  • 2 tbsp powdered Stevia


  1. Preheat the oven at 180ºc, Spray 2 muffin cases with Frylight
  2. Whizz up the weetabix in a food processor
  3. Add the rest of the ingredients and blend thoughly
  4. Divide the mixture between 2 muffin cases
  5. Bake for 15 minutes in the middle of the oven
  6. Serve with fresh berries

Additional Info

Anchor Light aerosol spray cream is 1 syn for a 12.5g serving, and goes very well with this and some raspberries if you are feeling a little bit naughty!

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