Video: Wild Strawberry and Rhubarb Yoghurt Muffins, oh my!

Yaz Trollope


As a holistic health coach I’m always encouraging my clients to buy the best quality ingredients they can afford. From natural dairy products free from artificial colours, flavours and preservatives, to grass fed meat and organic fruit and vegetables, using the best produce available means your body is running on premium fuel.

So with that in mind, let’s get baking. This gorgeous, healthy recipe for my Wild Strawberry and Rhubarb Yoghurt Muffins is packed with the finest quality ingredients to create a nutritious, everyday snack that the whole family can enjoy.

Just as an FYI, you should know that this post is sponsored by Rachel’s Yoghurt. But all opinions expressed by the author are 100% authentic and written in their own words.

We’ve used Rachel’s Gourmet Low Fat Yoghurt in Wild Strawberry and Rhubarb (which is deliciously thick, creamy and contains real fruit) for the recipe below and substituted butter for coconut oil, sugar for rice malt syrup and white flour for wholemeal self raising flour to make these treats healthier than your average muffin. The good news? We don’t sacrifice on taste. Enjoy!

Recipe Ingredients:

60g x extra virgin coconut oil, melted

¼ cup x rice malt syrup

1 x free range or organic egg

1tspn x pure vanilla extract

2 cups x wholemeal self raising flour

1 cup x Rachel’s Gourmet Wild Strawberry and Rhubarb Yoghurt

1 cup x almond milk (or rice or cow’s milk if you have a nut allergy)

Recipe Method:

1. Pre-heat oven to 180C


2. Add melted coconut oil, rice malt syrup, vanilla extract and egg into a bowl and stir

3. Next, add your flour to the bowl and gently stir, before mixing through the yoghurt and milk

4. Spoon the mixture into an oiled muffin tin and allow to cook for 10-15 minutes or until golden brown on top

5. Sprinkle with desiccated coconut for visual appeal and serve with fresh strawberries and a dollop of Rachel’s Yoghurt.

The splendour that is Wild Strawberry and Rhubarb Muffins made with yoghurt.

Want more yoghurt-based recipes? Try these buckwheat pancakes. They’re delicious.

Recipe Ingredients:

4 tbsn x Rachel’s Wild Strawberry & Rhubarb Yoghurt 1 cup x buckwheat flour

1 ¼ cups x almond or rice milk

2 x free range or organic eggs

1/4 cup x pepitas

1 pinch x sea salt

1tbsn x coconut oil

Recipe Method:

1. Whisk the eggs and milk.

2. Add the dry ingredients and oil and stir with a spoon or fork.

3. Place one to two tablespoons of the mix into a fry-pan seasoned with a little coconut oil and sprinkle with pepitas. Cook until lightly brown on both sides.

4. Once cooked, serve with two to four tablespoons of Rachel’s Gourmet Wild Strawberry and Rhubarb Yoghurt.

Yaz’s golden buckwheat pancakes with pepita seeds.

Since its launch in the early 90s, Rachel’s has grown to become one of the UK’s favourite yoghurts. Now this same passion and belief in delicious goodness has come to Australia. Rachel’s gourmet low fat yoghurts combine fresh Australian milk with a unique fusion of premium fruits to create a new range of deliciously pure yoghurts.

Rachel’s yoghurts are made with care and dedication, following a traditional recipe. It’s this careful crafting of quality ingredients that’s at the heart of our more considered combinations of yoghurt and fruit. Visit their website here. You can also find a whole lot of other delicious tidbits by searching #rachelsyoghurt.

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