Hibiscus/Blackberry Greek Yogurt Muffins


Inspired by the smoothie bowl I made in the Beet Pesto Granola post and the mountain of oats taking over the pantry, I made these muffins with little expectations. I wanted something simple to bring to my honey at his store down the street while also using up things that, without soon intervention, would be on their way to the compost pile. To my surprise the blackberries looked as if I had just brought them home that afternoon.



These might be one of the healthier muffins you’ll ever eat, but they’re not in your face about it. Other than when looking at the ingredients, you won’t be able to tell that they contain no gluten, no refined sugar and no oil. And they aren’t missed one bit. Instead your tongue is greeted by hibiscus, greek yogurt, banana, sorghum and blackberries.



Hibiscus has always been my very favorite component in a myriad of tea blends, but I’ve only recently started baking with it and using it for garnishes. I regret it taking me so long! Not only is it striking, in terms of both appearance and flavor (tart and berry-like), it’s also exceedingly good for you. It lowers blood pressure and controls cholesterol, contains tons of antioxidants, supports respiratory health and promotes circulation.

It’s also the Hawaiian state flower and worn similarly to a wedding ring  (worn behind the left ear, the woman is married or in a relationship. If the flower is worn on the right, she’s single)


When baking with bananas, you’ll always want to use overripe ones (very, very overripe ones). The one pictured above isn’t quite ready but it worked fine. As bananas ripen, the starches convert into sugar, making them (obviously) sweeter and more aromatic. They’re also considerably easier to mash and incorporate into batters at this stage. For the perfect, concentrated-banana flavor, allow it to ripen in your fridge for 8 weeks.





2 cups regular rolled oats (not quick or instant)

2 tbsp chia seeds

2 tbsp dried hibiscus

1 1/2 tsp baking powder

pinch of salt

1/2 tsp baking soda

1 large egg

1 cup plain greek yogurt

1/2 cup mashed banana

1/8 cup sorghum

6 oz blackberries

Add the oats, chia seeds and hibiscus to a food processor or blender. Grind into a smooth, yet hearty, flour. Pour into a large mixing bowl and add the baking p/s and salt. In a separate bowl, mix together the mashed banana, greek yogurt, egg and sorghum. Add the wet into the dry, then fold in the blackberries. Pour batter into muffin tins (fill all the way)

Bake at 350 degrees for 22-25 minutes.

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