Super Healthy Blueberry and Banana Muffins

Hey everyone,

I always find myself constantly having to choose between being good and staying healthy or treating myself and eating something I shouldn't. Unfortunately I tend to choose the latter, and once I've started I assure you I cannot stop. It'll start off as one cheeky chocolate raisin, and then I find myself thinking 'oh one brownie can't hurt', and before you know it I've got my fingers in the peanut butter and nutella jars and mum is asking me why there is none left for her morning toast. 

SO, a few weeks ago, when I was in a big baking mood, I decided why not combine the two? All I needed to do was bake something that wouldn't pack on the pounds but was still enjoyable, hence making my treats a little less naughty. And that's when I found the Healthy Blueberry and Banana Muffins recipe...

(my lovely feet in the background xD)

To make 12 muffins you will need:

300g self-raising flour

1 tsp bicarbonate soda

100g light muscovado sugar

50g porridge oats, plus 1 tbsp for topping

2 medium bananas (preferably very ripe)

284ml buttermilk

5tbsp light olive oil

2 egg whites

150g blueberries

1. Preheat the oven to 180 degrees Celsius/ gas 4 (this is the bit I ALWAYS forget to do) and line your muffin tin with your cases. Put the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of sugar as you will need this as a topping at the end, and then pour the remainder into the bowl along with 50g of oats. 

2.  In a separate bowl mash the bananas until smooth. This bit took a lot of effort, probably because my bananas weren't as ripe as they could have been, but I left a few little lumps in there and they still tasted FAB! Add the buttermilk oil and egg whites to the banana and mix until evenly combined. 

3. Make a well in the middle of the flour mixture and pour the banana mixture in, stirring quickly, but be sure not to over mix even if there are lumps- these lumps are normal and not panic worthy. Combine the blueberries into the mixture and bam you're ready to add it to the cases. 

4. Once you've filled all the cases - the recipe should probably make twelve but if you like your muffins big like I do you're looking at more like 10- add the spare oats and sugar on top. Bake for 18-20 minutes until golden (mine took slightly longer) and leave to cool completely. 

I found the longer you left them after baking the easier they were to get out of the cases, as if you tried to eat them right away they got stuck and I found myself nibbling at the cases trying to get every last crumb, but once they'd fully cooled there was no problem!

And there we go, quick; easy; healthy and tasty, what more could you want!? Let me know how they turn out if you have a go at making them, or if you have any other tasty recipes you think I should try:)

Love Katie xo