These weeks bake is one for those who are trying to balance eating well whilst still treating yourself to something yum. These muffins are full of flavour but still only have 200 calories in them each and are low in fat. A little naughty treat without feeling too much of a guilt. I don’t know about anyone else but that is exactly what I needed!
Instead of using fatty butter the muffins replace it with low-fat yoghurt and natural sunflower oil. You can hardly tell the difference as well. They’re full of flavour from the banana and blueberries. They also have oats in them which also give them another bit of flavour and bulk them out without using something too unhealthy. They’re not as sweet as your normal muffins but that’s to be expected and for me is a good thing.
These are perfect with a cuppa or even as a naughty breakfast on the weekend. They’re so quick and easy to whip up as well. Pretty much all in one bowl and prep time is around 20 mins, baking is around 15. So if you’re not into faffing around they’re great for a quick whip up too.
So for a quick weekend treat without all the calories and fat these are a great option to put down any cravings for something much worse!
Recipe adapted from GoodFood
- 300g Self Raising Flour
- 1 Teaspoon of Bicarbonate of Soda
- 100g Ligh Muscadova Sugar
- 50g Porridge Oats
- 285ml of Natural Yoghurt (0% Fat if you want)
- 5 Tablespoons of Sunflower Oil
- 2 Egg Whites
- 150g Blueberries
- 2 Bananas
- Preheat the oven 180 degrees and place muffins cases into your muffin tin
- In a large bowl mix the flour, bicarbonate of soda, sugar and oats together. Keep some oats and sugar aside to sprinkle on the top at the end.
- In a separate bowl mash up the banana using a potato masher til they’re smooth
- Add the oil, yoghurt, and egg whites and mix well.
- Make a well in the bowl of dry ingredients (use your finger to make a deep hole in the middle of the bowl) and pour the banana mixture in. Mix everything together but don’t mix too much, there can still be bits of flour still visible etc. If you over mix you will ruin the muffin batter
- Add the blueberries and give a quick mix again.
- Spoon the mixture evenly between 12 muffins cases
- Bake in the oven for 15-18 mins, when they’re done you can put a skewer through them and it’ll come out clean.
- Leave in te tray for 5 mins before transferring onto a wire rack to cool fully.