Portable Yoghurt and Date Muffin bars


  • 3 eggs
  • 1 cup brown sugar
  • 2 tbsp butter
  • OR 2 tbsp coconut oil
  • 1 cup reduced fat sweetened yoghurt
  • 30mL reduced fat milk
  • 1 tsp vanilla extract
  • 30mL lemon juice
  • 1/3 cup olive oil
  • 250g self-raising flour
  • 15 small dried dates
  • 1 pinch salt


  • Preheat oven to 180°C.
  • Combine eggs and sugar in a deep bowl and beat using an electric mixer until thick and creamy.
  • While continuing to mix, progressively add the butter, yoghurt, milk, lemon juice and vanilla. Mix until well combined.
  • Add flour and salt through a sieve to avoid clumps forming.
  • Finally, add olive oil to the mixture and mix until well combined.
  • Distribute evenly among 8 small muffin tins or a single long cake tin.
  • Divide date evenly along the baking tray
  • Cook in the oven for 55-60 minutes*
  • Once completely cooled, divide into 16 portions.
  • Store cakes in fridge or freezer to have them handy for rides or runs!

*Smaller cake tins are going to require a shorter cooking time. Be sure to check back regularly to avoid overdoing them.