You can probably tell from a lot of the recent baking posts that I'm quite into healthy recipes at the moment! Although my quest to lose a little bit of weight has ended (you can read my practical top tips for weight loss here), my baking habits have remained changed. Baking with lashings of butter and sugar is traditional, comforting and delicious, but it's not to say that healthy alternatives can't be equally as yummy. Swapping out a few ingredients, like butter for coconut oil, can keep the bake tasty whilst making them that little bit better for you. A lot of the healthy recipes on this site are my spin on the original- I've tried the recipe and tweaked it slightly to suit my taste. This banana and blueberry muffin recipe from www.bowlofdelicious.com didn't need changing at all. It's perfect the way it is. You can find the original recipe here, or continue reading below.
Ingredients (makes 12-14 muffins)
1/2 cup (or around 100g) coconut oil
1/4 cup (or 85g) honey
2 eggs
2 mashed bananas (the riper the better!)
1/2 cup (or 100g) of sour cream (you can also use Greek yoghurt- fat free would make it lower calorie)
1 teaspoon vanilla essence
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
(I also added a pinch of ground mixed spice but this is optional)
1 teaspoon baking powder
A pinch of salt
1 1/2 cups (or 190-200g) wholewheat flour
1 cup (or 100g) rolled oats
1-2 cups (or around 150g) fresh blueberries
If you're not a fan of blueberries, I think raspberries would be equally as tasty in this recipe!
1. Preheat the oven to 160-170℃.
2. Melt the coconut oil (I stick it in the microwave on a low heat) and then add the honey. Stir together before adding the eggs and sour cream/ yoghurt to the mixture, ensuring it's mixed well.
3. In a separate bowl, mash the bananas until they resemble a smooth-ish paste, and then add this to the 'wet' ingredients, along with the combination of spice, baking powder, salt and vanilla.
4. Lastly, once the wet ingredients and combined, gently fold in the sifted flour and the oats. Again, fold in the blueberries, making sure not to mix it too heavily, and then spoon the mixture into muffin cases.
5. Bake these for around 20-25 minutes or until they start to go golden brown, then leave to cool on a wire rack.
The combination of oats, banana and blueberries make these are really delicious breakfast- although I did find they weren't very filling just on their own! The blend of spices give that extra depth of flavour, whilst the bananas provide that gorgeous moist texture (which is precisely why I love banana bread so much!). With the specific ingredients I used, these worked out at around 220 calories per muffin, which isn't too bad- I think I could've made them lower calorie if I needed to, but as I am not actively trying to lose weight, the more important thing to me was just using good ingredients. I did find these didn't last particularly long (a few days, possibly extended to another day or so through storing in the fridge), but if you're sharing with friends and family then this will be no problem!
Do you have any favourite breakfast bakes?
No comments
Post a Comment