Skinny Blueberry and Banana Muffins

Monday morning its cold outside and it was a long weekend – thinking about breakfast is the last thing on my mind! Lucky for me I have a freezer full of breakfast muffins! hurrah!As I continue to plan ahead and think of money saving foodie ideas I am developing my love of breakfast muffins. They are such a great idea, make a batch, put them in the freezer and then they are ready when you need them. The good thing about muffins is you do not need any awkward ingredients, and for most bakers it’s all stuff you have in the cupboard anyway.

I have recently come across a great little recipe for a new breakfast muffin, its full of fruit and not so much bad stuff. Making a skinny muffin means you can enjoy them guilt free. The original recipe comes from the Good Food website, but I have made a couple of small tweaks to it as firstly I didn’t feel there was enough banana goodness in it – I love banana flavoured cakes.

Ingredients

300g Self Raising Flour

1tsp bicarbonate of soda

100g light muscavado sugar

50g porridge oats, plus 1 tbsp for topping

3 ripe bananas

284ml buttermilk

5tbsp light olive oil

2 egg whites

180g blueberries

1. Heat oven to 160 degrees C and line a 12-hole muffin tin with paper muffin cases. Put the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.

With a cup of tea in hand let the baking begin!

With a cup of tea in hand let the baking begin!

Mix the flour, bicarp, oats and sugar together and set aside

Mix the flour, bicarp, oats and sugar together and set aside

2. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

Mash up the banana until nearly smooth

Mash up the banana until nearly smooth

Add the egg whites, butter milk and oil to the banana and mix well.

Add the egg whites, butter milk and oil to the banana and mix well.

3. Then pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy but do not over mix it.  Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar ( if you want to be naughty, make a quick crumble topping, butter and brown sugar rubbed together, and top the muffins with it along with the extra oats). Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Yummy blueberries, I could just eat the whole bowl!

Yummy blueberries, I could just eat the whole bowl!

Out of the oven!

Out of the oven!

There you have it, tasty blueberry muffins, and if you add the crumble topping then they are a little bit naughty as well!

With crispy tops and soft moist sponge filled with blueberries, this is a great breakfast or snack

With crispy tops and soft moist sponge filled with blueberries, this is a great breakfast or snack

Enjoy!

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