Fat Free Blueberry Muffins

 Being on a super low-fat diet leaves me with munchies quite often so I’m always on the lookout for fat free scrumptious delights. One thing I’ve really missed recently is blueberry muffins and I love that this recipe has worked every time I’ve used it! You can also sub the blueberries for different fruit – these make great apple muffins!

 

We also made savoury muffins by leaving out the sugar and blueberries and adding in finally chopped leaks and bacons. These make the most incredible breakfast muffins. Perfect to have in the winter chill.

 

 

Ingredients

 

360g Self Raising Flour

200g Sugar (or another granulated sweetener)

4tsp Baking Powder

¼tsp Sea Salt

1 Tbsp Cinnamon

100g Apple Puree

350ml Milk or milk substitute. I used coconut milk

240g Blueberries (I often go over depending on the packet)

 

Method

 

Preheat the oven to 180C (fan) & line a 12 muffin/cupcake tin with liners.

 

In a large mixing bowl, add in the flour, sugar, baking powder, sea salt & cinnamon and stir to mix. Add in the puree and milk and mix. Stir in the blueberries last.

 

Fill up the liners evenly and bake in the oven for 25 – 30 mins (mine come out at 25) or until a skewer comes out clean.

 

One cooked remove from the oven and allow to cook for about 5 mins before removing form tin. Mine don’t normally last this long as they’re eaten by all of us before they get that far!

 

Due to the lack of fat they don’t last long – pop them in fridge to keep about 5 days and if needed to soften up 20 seconds in the microwave! They can be popped in the freezer too and defrosted.