I have made a fair few banana loaves over the last few months. A lot of you probably know that I am a huge fan of breakfast foods, especially the sweet kind. My local supermarket is currently selling punnets of blueberries at £3 for 2 packs so I stocked up and decided to make some banana, blueberry and cinnamon breakfast muffins.

These muffins are low fat due to the fact that they’re made with buttermilk and light olive oil rather than butter – in fact they only contain around 5g fat per muffin. I’m not normally one to watch my fat and calorie intake but I don’t like to consume a lot of them at breakfast time as it leaves no room for my after dinner treat!

They are lovely and moist and will keep for a month in the freezer.

Ingredients

120g light muscovado sugar, plus extra for dusting
300g self-raising flour
1 tsp bicarbonate of soda
50g oats, plus extra for dusting
2 ripe bananas
284ml carton of buttermilk
2 tsp cinnamon
4 tbsp light olive oil
2 egg whites
150g blueberries

Method

1. Place flour, bicarbonate of soda, sugar, oats and cinnamon into a bowl
2. Mash the bananas in a separate bowl and add the buttermilk, olive oil and whites
3. Add the liquids to the dry bowl and stir quickly. The mixture will be quite lumpy at first but keep stirring!
4. Pour the mixture into 12 cupcake cases and sprinkle sugar and oats over the top. I also placed two blueberries on the top of each muffin
5. Bake for 20 minutes or until golden brown
6. Enjoy for breakfast or for 11ses with a cuppa!