Are you on the hunt for something to curb your sweet tooth, but trying to be good? Look no further than these low-fat muffins. I promise they really do taste as good as they look. They also won’t leave you feeling guilty and bloated, as they actually taste kind of healthy. Blueberries are a superfood after all! The key ingredient to these is the buttermilk – it’s naturally acidic so makes the muffins light and airy, while increasing their rise. You’ll notice that after just a few minutes in the oven, the muffins will already looks massive, which in turn, means more for you to eat! They take about 10 minutes to prepare and probably around 1 minute to demolish so it’s all nice and quick 🙂
300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar, plus some extra for decoration
50g porridge oats, plus a little extra for decoration
2 ripe bananas
284ml carton of buttermilk
5 tbsp olive oil
2 egg whites
150g blueberries (can be substituted for raspberries if you would prefer)
Pre-heat the oven to 180°C and pop your muffin cases in to a 12 hole muffin tin.
Weigh out your flour and sieve in to a large bowl, along with the bicarbonate of soda. Give it a little mix so that these are combined.
Next add in the sugar and the oats and give the mixture another stir. Once combined, make a well in the centre and set to one side.
In another large bowl, mash both bananas until smooth (or as smooth as you can get them!). Then add in the buttermilk, oil and egg whites until evenly combined.
Go back to your flour mixture, and add the banana mix to the well you created. Using a wooden spoon, mix quickly until you can’t see the flour anymore. The mixture will be lumpy, but this is how it’s meant to look so don’t worry!
Time to add the blueberries! Pour them in and stir until they are evenly spread throughout the mixture.
Your mix should resemble something like this….
Divide the mixture between your 12 muffins cases. They will probably be full right up to the top which is what we want!
Now add a sprinkle of oats and sugar to the top of each one. This just makes them look nice and pretty so that you can impress all your friends 🙂
Bake in the oven for 18-20 minutes, or until they’re golden on top and nicely risen.
When you’re satisfied that they’re done, leave them in the tray to cool for 5 minutes before transferring them to a wire cooling rack.
These will keep for around 3 days if kept in an airtight cake tin. Lucky for my friends at work who will be receiving one each tomorrow 🙂