The second low fat recipe that we have chosen again comes from the great people at BBC Good Food in the form of these low fat banana and blueberry muffins! We will have more low fat recipes coming over the next few weeks, so keep an eye out on the British Bakeware recipe board, as well as Twitter, Facebook, Google+ and Pinterest!
You may wonder how muffins can be low fat, well these delicious banana and blueberry muffins will certainly surprise you! They are made from porridge oats and use buttermilk as a low fat alternative to yoghurt or normal full fat milk. The combination of flavours from the bananas and blueberries is perfect, and the crunch from the porridge oats tops off a perfect healthy treat for you, your friends and family! So if you have been looking for recipes for low fat muffins, give these a try and you will not be disappointed!
- 300g Self-Raising Flour
- 1 tsp of Bicarbonate of Soda
- 100g of light muscovado sugar
- 2 bananas
- 150g of bluberries
- 2 egg whites
- 50g porridge oats, plus 1 extra tbsp. for topping
- 284ml of buttermilk
- 5 tbsp of olive oil
Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Line a 12 cup muffin tin with paper muffin cases. Then add the flour and bicarbonate of soda to a mixing bowl and place to one side. Take 1 tbsp of the muscovado sugar and put it to one side, then mix the rest of the sugar with flour and the porridge oats, making a well in the centre of the mixture.
Step 2-In another bowl, break up the bananas and mash them until completely smooth. Once you have done this, add the 2 egg whites, the 5 tbsp of olive oil and the buttermilk to the banana until it starts to combine.
Step 3-Pour the liquid mixture in to the well you created in the sugar, flour and porridge oats mixture and stir in quickly. The mixture may look like it needs further mixing, but don’t overdo it. Add the blueberries and give it one final stir to ensure the blueberries are evenly spread out.
Step 4-Split the mixture evenly among the 12 cups in the muffin tray, and sprinkle each cup with a bit of the remaining porridge oats and muscovado sugar.
Step 5-Bake the muffins for around 20 minutes until they have fully risen and have turned a dark golden brown colour. Allow to cool for 5 to 10 minutes before serving. That’s it, these deliciously simple low fat banana and blueberry muffins are ready to enjoy!
Source:BBC Good Food
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