These sensational low-sugar muffins, full of nuts and seeds, are perfect as a healthy option for breakfast, but equally delicious as a healthy snack. They are made with xylitol – a sweetener that raises blood sugar levels less than regular sugar – and wholemeal flour, which is a slow releasing carbohydrate that helps to balance blood sugar. Whole grains are also rich in soluble fibre and contain plenty of B-vitamins, which are important for producing healthy eggs and sperm. Using frozen blueberries creates a colder batter but fresh blueberries can also be used.

Makes: 8 muffins • Preparation time: 10 minutes • Cooking time: 20 minutes

4 tbsp olive oil, plus extra for greasing
150g/5½oz/1 cup wholemeal
self-raising flour
2 tsp baking powder
a pinch of sea salt
1 tsp ground cinnamon
115g/4oz/scant 1 cup low-sugar muesli
1 tbsp ground flaxseed
75g/2½oz/heaped ⅓ cup xylitol
3 eggs
zest of 1 lemon
1 tbsp lemon juice
125ml/4fl oz/½ cup semi-skimmed milk or milk alternative
115g/4oz/¾ cup frozen blueberries

1. Preheat the oven to 180°C/350°F/Gas 4 and line eight holes of a muffin tin with paper cases.
2. Put the flour, baking powder, salt, cinnamon and muesli in a large mixing bowl.
3. Put the remaining ingredients, except the blueberries, into a food processor or blender and process until smooth. Pour into the flour mixture and beat well to form a thick batter, then gently stir in the blueberries.
4. Spoon the mixture evenly into the paper cases and bake for 15–20 minutes until golden brown and firm on top. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.

Nutritional information per muffin:
Protein 7.2g
Carbohydrate 31.7g, of which sugars 13.2g
Fat 9.2g, of which saturates 8g Kcals 225

For more information on the role nutrition can plan in fertility and pregnancy visit

This and more delicious recipes are in Zita’s best selling book Eat Yourself Pregnant.