Skinny Cheese Muffins
Sounds too good to be true right? Well these muffins really don't contain any added sugar, they're sweetened by a slightly smaller amount of honey than my fruit muffins and also sans vanilla* and are a low calorie clean option that make a really good savoury snack. I used 30% less fat cheddar to keep these low calorie, you can totally use any kind of cheddar you want but don't forget to alter the calories.
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 along with a little extra baking powder, whole wheat would be a healthier option. Mix your flour, oats, baking powder and salt into a large mixing bowl and set aside. *I've temporarily borrowed the photo below from another recipe, this picture shows vanilla and more honey than is in the savoury versions of my muffins.
To replace much of the wet ingredients and sugar in this 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 and honey
Add your wet ingredients to your dry ingredients and mix well. You may have noticed in my other cake recipes I go hard on the importance of flouring your fruit, however this recipe does not have fruit and flouring just really doesn't work on cheese which will soon melt in the recipe anyway so don't worry about this step where cheese is concerned, I used around 50g of the cheese and kept the rest aside for sprinkling on top to get that dark melted cheese tan!
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 12 muffins, as cheese doesn't have as much volume as the fruit used in other muffin recipes, this recipe doesn't stretch quite as far as others, they're good risers though so you could try making 18 smaller muffins.
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 so, 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) After a couple of hours, once they've completely cooled down they should come out of the cupcake case without too much hassle and make the perfect snack for one the go. These also make great breakfasts, they're healthy, and that makes it totally okay to have a muffin, or two, for breakfast! If you loved this muffin recipe why not try my Skinny Blueberry Muffins too?
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.
70kcal per muffin
♥ 1 cup self raising flour (or alternative with baking powder)
♥ 1 cup rolled oats
♥ 75g grated cheese (about 1 cup if you don't pack it down too much)
♥ 1/2 teaspoon baking powder
♥1/2 teaspoon salt
♥ 1 ripe banana
♥ 1/4 cup honey
♥ 3/4 cup natural fat free yogurt
♥ 1 egg
1. Mix flour, oats, baking powder and salt to a large mixing bowl, Preheat oven to 180°C
2. 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.
3. Add the grated cheese in to the mix, leaving some to top the muffins.
4. Spoon the mixture into cup cake cases and bake at 180°C for 20-25 minutes or until golden and risen.
5. Wait until the muffins have completely cooled before you try to de-case them.
Share your baking photos on Instagram and tag me to show me all of your wonderful creations! @HealthyHeartyWholesome