Every baker will have at least one muffin recipe up their sleeves for when there’s an emergency for a quick sweet fix or a last-minute craving for a breakfast muffin. Or if you’re like me, the baking itch surfaces but all you want is a minimal-fuss bake that satisfies the bake itch but fulfills the yum factor. This was one of those itches that had to be scratched one lazy Saturday afternoon and so out came the muffin pan and everyday pantry/freezer ingredients.
Like most muffin recipes, this was one of those easy ‘moosh-everything-together-and-voila’ recipes and seeing as this is the time of year everyone is on a health kick – this one’s low fat too. What I liked is how moist the muffins were – thanks to the yogurt, olive oil and juicy blueberries. And the crusty bits of sugar and oats on top was the icing on the muffin.
To sum it up, it’s crunchy and sweet on top, moist and fruity on the inside. Perfect little ‘almost’ guilt-free muffin, washed down with a cup of tea. Pinky finger up, of course.
BLUEBERRY BANANA AND YOGURT MUFFINS
Makes 12 (recipe adapted from BBC goodfood)
- 300g (about 2 1/4 cup) self-raising flour
- 1 tsp bicarbonate of soda
- 100g (about 1/2 cup) light brown sugar
- 50g (about 3-4 tbsp) quick cooking or rolled oats, plus 1 tbsp for topping
- 2 ripe bananas, small to medium sized
- 1 cup low fat plain yogurt
- 5 tbsp light olive oil
- 2 egg whites
- 150g/1.5 cups fresh or frozen blueberries
- Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases.
- Put flour and bicarbonate of soda into a large bowl. Set 1 tbsp of the sugar aside, then mix the remainder with the flour and 50g of oats. Make a well in the centre.
- In a separate bowl, mash the bananas until nearly smooth. Stir the yogurt, oil and egg whites into the mashed banana until evenly combined.
- Pour the liquid mixture into the well of the dry ingredients and stir. Do not be tempted to over mix. Just stir till combined, the mix will look lumpy and there may be some bits of flour visible.
- Add in the blueberries and give it just one more stir.
- Divide the mix between the muffin cases – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. Depending on the size of your muffin trays, this recipe can make up to 15 but I filled mine quite full and only made 12.
- Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.