12 cupcake cases
Finely grated zest of 1 unwaxed lemon
2 large eggs
150ml low fat natural yogurt
2 tablespoons semi-skimmed milk
50ml sunflower oil
75g golden caster sugar
1 teaspoon bicarbonate soda
200g self raising flower
For the icing:
4 teaspoons fresh lemon juice
100g icing sugar
- Firstly pre-heat your oven to 200 degrees C or 180 degrees for fan assisted ovens.
- This recipe serves 12 so line a 12 whole muffin tray with your cupcake cases.
- Sift the ﬂour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. It is important to sift the flour so that there are no lumps.
- Beat the eggs with a large whisk until smooth, then beat in the yogurt, milk and oil until well combined. Stir into the ﬂour mixture with a large metal spoon until very lightly mixed.
- Divide the batter between the paper cases. Make sure not to overfill the cases as remember the cupcakes will rise.
- Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown.
- Transfer them to a wire rack and leave to cool.
- To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.
I was inspired to do a bit of baking this week as the Great British Bake off has just finished its last series here in the UK and I was looking for my weekly cake fix! Also I feel I have been concentrating a lot on savoury recipes and we need a little sweetness in our lives. Trust me things can get a little bland during the weekly routine if all you are eating is meat and veg so these cupcakes are the perfect wee pick me up. Not only are they absolutely delicious but they are also only 169 calories each! Make sure you have a few friends or kids that you can hand then out to as well as it would be easy to go to town on the hole batch! As always I would love to hear from you if you decide to try this recipe or have any ideas on how you would make it your own!
3 large eggs
1 medium banana
25g butter cubed
3 tablespoons maple syrup
1/2 teaspoon bicarbonate soda
1 teaspoon lemon juice
200g ground almonds
20g cocoa powder
1 teaspoon vanilla extract
- Preheat oven to 200 degrees C or 180 degrees C for fan assisted ovens.
- In a large mixing bowl break banana into chunks. Add the chopped butter and mash together with the back of a fork.
- Add eggs, maple syrup, bicarbonate soda, lemon juice and vanilla extract. Whisk thoroughly ideally using an electric whisk.
- Add ground almonds and cocoa powder. Whisk thoroughly for a second time.
- Add the blueberries to the mixture and gently fold in with a large spoon.
- Grease a cupcake tin ideally with low cal spray and distribute the mixture between the cupcake moulds. (With this mixture you can usually make 9 large muffins or 12 medium depending on how you would like to distribute your mixture.)
- **Top Tip: Try not to add too many blueberries to the one muffin cup as this will make the muffin very moist and more likely to fall apart.**
- Put the muffins in the oven and cook for 20mins. You should know they are done if you touch then and they spring back slightly. If they still seem too squishy and moist leave them in for an additional couple of minutes.
- Leave the muffins to cool and then gently remove from muffin tin and enjoy!
I created this recipe basing it on an earlier banana bread recipe I had shared with you guys. I really wanted something tasty and filling to start off my day. The canteen in my work does these amazing blueberry scones that are just soooo hard to resist. Therefore I set about to make a healthy alternative that also tastes amazing and here we are! I cant help but feel a little smug in the office knowing that my colleagues are munching away on these scones which have twice as many calories as the yummy muffins that I am eating (just kidding… sort of hehe). I make a batch of the muffins at the start of the week and keep them in the fridge for each day. Mind you they are so tasty they don’t last long at all in our house. Let me know if you get a chance to try them yourself and what you think!
Ingredients: (Yields 12)
300g ripe bananas (roughly 3 medium bananas)
3 large eggs
2 tablespoons of maple syrup – adjust to your taste
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/2 teaspoon bicarbonate of soda
1 tablespoon fresh lemon juice
200g ground almonds
1 tablespoon of whole flaxseed plus extra for decorating the top of your muffins
- Preheat your oven to 160 degrees.
- In a large mixing bowl mash together the bananas and butter. (a fork works well for mashing).
- Now add the maple syrup, cinnamon, vanilla, eggs, bicarbonate of soda and lemon juice and mix well with a whisk.
- Add the ground almonds and a tablespoon of whole flaxseed and mix well.
- Grease your muffin tins with butter or low fat spray. Alternatively you can use individual muffin cases.
- Spoon your batter evenly into each muffin cup and top with a pinch of flax seeds.
- Bake in the oven for 20 minutes. You will know if the muffins are done by inserting a skewer into the middle and it coming out dry.
- Allow muffins to cool and eat warm or at room temperature. Remember to store covered, in the fridge and most importantly enjoy!
**Note this recipe can also be used to make a loaf of bread. Use a bread loaf tin. Fill with the mixture and cook for 1hr 10mins. If the bread starts to brown too much during baking cover with a piece of tinfoil.
These little muffins have been a god send for my partner and I. We now have them every morning for breakfast and they make a great guilt-free snack for when you get peckish during the day. There is no flour, sugar or preservatives and each muffin is only 89 calories so you can have more than 1! The bananas, maple syrup and vanilla give these muffins a lovely sweet taste and so when I am craving something sweet this is now my go to snack. The bread is filling and will keep your energy levels up during the day. Almonds are full of Vitamin E and magnesium, and the Omega-3-rich flaxseed which is added means these muffins aren’t just delicious but nutritious as well. Not to mention they smell great when they come out the oven! As ever I would love to hear your feedback if you try this recipe.