Do you know the low-fat muffin man?

I’m on a mission to get skinny by the summer. I don’t know how much I weigh, I just know I can’t fit into my jeans any more. Unfortunately, I love cake and can’t live without it, so have had to switch to the low-fat variety, hence this recipe for banana and blueberry muffins – still lip smack-able but better for my waistline. Hurrah!

Ingredients

– 300g self-raising flour

– 1tsp light muscovado sugar

– 50g porridge oats, and 1tbsp for topping

– 284ml buttermilk

– 5tbsp light olive oil

– 2 egg whites

– 2 ripe bananas

– 150g blueberries

Method

– Mix the flour and bicarbonate of soda in a bowl

– Keep back 1tbsp of sugar and add the rest, along with the 50g porridge oats

– In another bowl, mix the mashed banana, buttermilk, oil and egg whites together then add to the dry bits

– Stir quickly, but don’t overdo it

– Add the blueberries, give it another quick stir and then divide between 12 muffin cases

– Sprinkle over with the remaining sugar and some more porridge oats

– Bake at 180 degrees Centigrade for 18-20 minutes

Truly scrumptious! Muchos gracias, BBC Good Food, for this wonderful little recipe.

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