(9 Cupcakes)


1 cup whole wheat flour

1 tsp baking powder

½ tsp salt

½ tsp baking soda

2 tsp oat bran

1 tsp natreen liquid sweetener

1 tbsp pure vanilla extract

1 cup plain or vanilla fat free yoghurt

¼ cup low fat milk

3 tbs canola oil


Preheat oven to 180’C, and grease muffin tins. Combine all wet ingredients and stir vigorously with a whisk. In a separate bowl, combine all remaining dry ingredients, and whisk well to aerate.  Pour wet into dry, and mix until just combined (don’t overmix). Bake for 20 minutes, then let it sit at least 10 minutes before removing from muffin tins. Drizzle with sugar free glaze icing. *Recipe adapted from Chocolate Covered Katie*

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