Sounds too good to be true right? Well this Skinny Blueberry Muffin Recipe really doesn’t contain any added sugar. They’re sweetened by fruit and honey and are a low calorie clean option that can replace traditional cake in your household. I’ve replaced almost half of the flour in traditional cake recipes with rolled oats to get more nutrition in these muffins, as well as cut down the calorie content. I used white self raising flour but you can use any flour. Just add a little extra baking powder. whole wheat would be a healthier option.

Dry Ingredients:

Mix your flour, oats, baking powder and salt into a large mixing bowl and set aside.

Wet ingredients:

To replace much of the wet ingredients and sugar in this Skinny Blueberry Muffin Recipe we will be using fat free natural yogurt. If your not worried about calorie content then feel free to use full fat yogurt. You can also use Greek yogurt if you don’t want to use natural, I cant tell the difference anyway! In another bowl, mash your banana along with your yogurt, egg, honey and vanilla. Add your wet ingredients to your dry ingredients and mix well. Now we get to one of my biggest tips when it comes to cake making.

The berries:

Have you ever made a cake with fruit, nuts or choc chips to find that by the time they’ve cooked, everything has sunk down to the bottom of your cake? Well, this is how to fix that all too common conundrum. Grab a spoonful of cornflour (or plain flour works too) and mix this in with your berries. So that every berry has a light, even covering of flour. This stops whatever additions you may be adding to cake batter from falling to the bottom, it will keep them evenly distributed within the batter whilst the cakes rise in the oven.

So now that you’ve floured your berries you can add them into the mix too. Safe in the knowledge that they will stay exactly where they’re wanted.

Spoon your batter into cupcake cases. If your not oil free and you would like to, you can spray your cases with oil to prevent them sticking to the cakes, although, this is not something I do personally. This batter should make 18 cases, although i have crammed it into 12 before when I’ve not had the time to do 2 separate batches and it still rose fairly well but took an extra 10 minutes to cook. This obviously isn’t an issue if you have room to do 18 cases in one load. I should really invest in a second cupcake tray, shouldn’t I 🤔

Baking:

Bake on 180 for 25-30 minutes until the outside is golden and they have risen to their full potential. Now, similar to brownies, the middle of these cakes doesn’t set properly until they’ve completely cooled down. If your wanting to try these whilst they’re still warm just be aware that the middle will be soft and you wont be able to get it out of the case in one piece. Its so good though.

Once they’ve completely cooled down they should come out of the cupcake case without a struggle and make the perfect snack for any occasion. These also make great breakfasts. They’re healthy, and that makes it totally okay to have a muffin, or two, for breakfast! I’m working on a few savoury recipes for these muffins. Check out the Skinny Cheese Muffin recipe

These muffins should be eaten within 2 days or frozen and taken out as required. Due to the high content of fresh fruit and yogurt in this recipe they do not have a long shelf life.

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Skinny Blueberry Muffins

HealthyHeartyWholesome
Sounds too good to be true right? Well these muffins really don't contain any added sugar, they're sweetened by fruit and honey and are a low calorie clean option that can replace traditional cake in your household.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American, British
Servings 12
Calories 70 kcal

Ingredients
  

  • 1 cup self raising flour
  • 1 cup rolled oats
  • 1-2 cups blueberries
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 banana
  • 1/4 cup honey
  • 3/4 cup greek or natural yogurt fat free
  • 1 egg
  • 1 tsp vanilla

Instructions
 

  • Mix flour, oats, baking powder and salt to a large mixing bowl, Preheat oven to 180°C
  • In a separate bowl, mash your banana and combine all other wet ingredients, then add to the dry ingredients and mix well to form a batter.
  • In another bowl, tray or bag, mix a spoonful of flour in with blueberries to coat them, then add these blueberries to the batter and mix.
  • Spoon the mixture into cup cake cases and bake at 180°C for 20-25 minutes or until golden and risen.
  • Wait until the muffins have completely cooled before you try to de-case them.

Notes

These muffins should be eaten within 2 days or frozen and taken out as required. Due to the high content of fresh fruit and yogurt in this recipe they do not have a long shelf life.