Mrs. Jackson Cooks

Life through food

Diet friendly indulgences: banana and blueberry muffins

on January 24, 2012

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I had some over-ripe bananas that needed using up and was surprised to find a recipe for muffins that was only 202 calories! These are really delicious, great for breakfast (or any time really), feel like a treat but don’t stick to your hips like others do. A definite preference to starbucks muffins or a chocolate bar and they don’t have the nasty taste of diet bars because there’s real sugar in them, not sweetener.

My version of the recipe actually has 244 calories – I put in whole eggs, not just whites (I hate having leftover egg yolks), but that’s still not many more. I also used slightly less sugar as my bananas were over-ripe so they were very sweet and milk instead of buttermilk because I didn’t have any. And they turned out wonderful. Apparently only 85 calories are from fat, there’s 2.6g saturated fat in these, and they’re high in vitamin A, C, calcium and iron – so great for keeping colds away.

The recipe is also ridiculously easy – no fancy equipment required. Just a bowl and a large spoon. It literally takes minutes to put them together, and 20 or so to bake them. And voilà – delicious healthy muffins in 30 minutes. Eat your heart out Jamie Oliver!

The original recipe is here

And here’s mine – enjoy without the guilt!

Banana and blueberry muffins

Makes 12 muffins

  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
  • 80g light muscovado sugar + 1tbsp for topping
  • 50g porridge oats, plus 1 tbsp for topping
  • 2 medium ripe bananas, mashed to a smooth pulp
  • 250ml semi-skimmed milk
  • 5 tbsp olive oil
  • 2 eggs
  • 150g blueberries
  1. Preheat the oven to 180 degrees Celsius
  2. Combine the flour, sugar, bicarbonate of soda and oats in a bowl. Make a well in the middle.
  3. Combine the milk, eggs, bananas and oil. Then tip this into the well and mix quickly and sparingly with the dried ingredients. Don’t worry about it not being well mixed or there being patches of flour, or it being lumpy.
  4. Tip in the blueberries and give it one more stir.
  5. Put cases in a muffin tin. Then spoon the mixture to very full into each muffin case (I did about 4 tbsp of mixture for each – so that they were just over flowing over the cases but not over the tin edges).
  6. Mix together the remaining tbsps of sugar and oats and sprinkle over the top of the muffins.
  7. Bake in the oven for about 20 minutes or until risen and golden.
  8. Leave to cool in the tin (or eat whilst warm)
  9. Enjoy with a nice cup of tea 🙂

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