Not so bad for you, Claire’s Banana & Blueberry Muffins.

I am not really a baker or making of many sweet treats but with easy meals being such a hit and many of our readers asking for snack idea’s in the form of sweet treats that are not all that bad for you, we came up with these little beauties 🙂 This as with all area’s of Claire with the hair McCarthy . com will develop over the days and weeks ahead.

A low-fat muffin that tastes better 🙂 than it looks and they will keep in an airtight container for up to 3 days or you can even freeze for up to a month. This are very easy and almost impossible to get wrong. Lovely sweet treat when you are having serious cravings.

Makes: 12 Muffins

Preparation Time: 10 minutes

Total Time:  30 Minutes

Ingredients 

• 300g self-raising flour, use wholemeal or half and half if you wish
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 50g porridge oats, plus 1 tbsp for topping
• 2 medium bananas, the riper the better
• 284ml carton buttermilk, remember if you can’t get this, use skimmed milk with a dash of lemon juice.
• 5 tbsp melted coconut oil, this adds a fantastic additional flavour
• 2 egg whites
• 150g blueberries, use fresh or frozen.

PREPARATION

1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip 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. In a separate bowl, mash the bananas until nearly smooth ( if you have a metal sieve you can press it through this),  Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
2. Pour the liquid mixture into the well and stir quickly  with a wooden spoon, do not over work this. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases ,then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. 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 and enjoy with a cup of tea or coffee , delicious 🙂

 

❤ Clare with the Hair ❤