Low Fat Muffins
This recipe was conceived when a cafe was looking for a low fat and low sugar muffin recipe.
Given to me as a favourite recipe by Joey of Hub on the Green, she strongly recommended them. The cafe had a principle that anything that was especially made for people requiring low sugar or low fat should be at least as tasty as anything made without these constraints.
Such cakes had to be so delicious that they would be just as desirable to people who did not have to think about their diets, as they were for those who did. And so it was with this in mind that I made the muffins because I, like most people, know that low fat and low sugar is better than the opposite – and if this could be achieved in tasty muffins – well I was not complaining!!
These delicious muffins are low fat and low sugar – but you would never know unless you were told!
It should be noted that although there is only 50g of sugar in the recipe, there is some sugar in dried cranberries too as well as naturally occurring sugar in the banana. Anyone who is on a low sugar diet must make their own decision as to whether these muffins are suitable for them – or check with a doctor or dietician. All the fat comes from sunflower oil, milk and one egg.
All In One Muffins
Another delightful aspect about this recipe is that it is an ‘all-in-one’ recipe. All the ingredients go in a bowl and after a bit of a stir, it’s ready to go in the oven, so can be made in very little time, with no fuss. The recipe was apparantly adapted from a pear and cranberry muffin recipe.
Getting pears that were the right ripeness was a little tricky, so bananas were substituted instead – with brilliant results! The banana does of course, lend its own natural sweetness to the recipe. I am sure that other fruits can be used too. If you try something different, please do comment in the box below.
It should be me made clear that these are American muffins – similar to English buns or cupcakes, although generally not as sweet. English muffins are of course made with yeast and are a savoury and usually served with butter.
They can be baked in a muffin tin, or in muffin paper cases, within a tin which saves the trouble of greasing the tin and there are no worries about them sticking to the tin. I also use a silicon muffin tin like this one
and then there is no need for muffin cases, or greasing, but mine had only six holes so I need to use the tin one as well.
Remember to allow for room for the muffins to rise, so only fill the cases / tin about 3/4 full as they will. If are making mini muffins, this mixture should go to about 40 little cakes.
Cranberry, Banana and Oat Muffins
Makes 12 Muffins
- 75g / 2.5oz rolled oats
- 125g / 4oz plain flour
- 1 tablespoon baking powder
- 50g/1.75oz caster sugar
- 100g / 3.5oz dried cranberries
- pinch mixed spice
- 1 banana, peeled and mashed
- 1 egg, beaten
- 150ml / 5 floz sunflower oil
- 150ml full fat milk
- Preheat the oven to 200 degrees C
- Get your muffing tins ready and line with cases, if using or grease as required
- Mix all the dry ingredients together in a large bowl
- Mix the sunflower oil, milk and egg
- Pour into the dry ingredients and mix thoroughly
- Spoon into the prepared muffin tins, to about 3/4 full
- Bake in the oven for about 20 minutes, until risen and golden brown
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