I found a healthy recipe online for blueberry muffins and adapted it for the ingredients we had in the house. Elodie and Finlay have been obsessively scanning everything in sight this week, with our sugar smart app scanner from Change4Life. Unfortunately it hasn't quite had the intended effect because instead of horror they squeal with excitement when they find something in the house with lots of sugar in! Nevertheless, it's making us all more aware of how much sugar there is in everything and so I opted for a healthier muffin.
We're currently using a combination microwave and I wasn't sure you can properly cook muffins in there but they actually turned out OK. A little on the dry side but if you're using a normal oven, these would be perfect for brightening up a grim January day!
Healthy Blueberry, Cinnamon & Banana Muffins
150g plain flour
2 teaspoons baking powder
75g medium porridge oats
75g light brown sugar
2 eggs, beaten
150ml skimmed milk
1/2 teaspoon vanilla extract
2 tablespoons of olive oil
1 ripe banana, mashed
Makes 10-12 muffins
- Preheat your oven to 200 C/fan 180 C/350 F. Line a muffin tin with cases.
- Sift the flour and baking powder into a large bowl, then stir in the oats and sugar. In a separate bowl beat together the egg, milk, vanilla and oil and then pour into the dry ingredients. Stir together and add in the mashed banana. It doesn't matter if it's lumpy, just that all the flour has gone. We used an electric mixer but you can do by hand (the mixer in our photo was my husband's Nans and is still going strong!)
- Gently fold in 2/3 of the blueberries. Spoon the mix into the cases and scatter the remaining blueberries over the top.
- Bake for 20-25 minutes until risen and golden brown.
You can also freeze them in a freezer bag for up to 3 months, defrost overnight in the fridge for a quick breakfast the next morning.