Low Fat Blueberry & Banana Muffins






























I'm sorry to have to tell you that sometimes cakes (and all associated baked goods) are not the best for your health. I fully believe they are great for your mental well-being but maybe not for your waist line.

This means that sometimes, if you want to reduce your waistline you have to make some sacrifices.

But wait, stop...I've not gone all weird on you. I've discovered a muffin that is both low in fat and awesomely delicious! Yet again I have failed to resist the urge to throw blueberries in my baking...it just improves things by 110%.

For those of you following Weight Watchers - and if you are, it's totally ok to take a bite out of the s'mores brownies, just please don't beat yourself up about it - these are only 3 points each. 3 points! Therefore I actively encourage you to take 2 coffee breaks.














































These muffins made me really happy. I've made things with more sugar and more butter before but these were happy muffins. Happy guilt free (almost good for you) muffins.

Go ahead, be happy.

Low Fat Blueberry & Banana Muffins
(Adapted from the July issue of Weight Watchers UK magazine)

150g plain flour
2 teaspoons baking powder
75g medium porridge oats
75g light brown sugar
pinch of salt
1 egg, beaten
150ml skimmed milk
1/2 teaspoon vanilla extract
30g low fat spread, melted
1 ripe banana, mashed
200g blueberries

  1. Preheat your oven to 200 C/fan 180 C/350 F. Line a muffin tin with cases.
  2. Sift the flour and baking powder into a large bowl, then stir in the oats, sugar and salt. In a separate bowl beat together the egg, milk, vanilla and low fat spread and then pour into the dry ingredients. Stir together and add in the mashed banana. 
  3. Gently fold in 2/3 of the blueberries until just combined. Spoon the mix into the cases and scatter the remaining blueberries over the top. 
  4. bake for 20-25 minutes until risen and golden brown. They are best eaten within a day of making but they can be refreshed by popping them in a warm oven for 5 minutes.
You can also freeze them in a freezer bag for up to 3 months, defrost overnight in the fridge for a quick breakfast the next morning.