These simple skinny blueberry buttermilk muffins are the perfect breakfast on the go. Loaded with seasonal fruit and sweetened with bananas and almond butter. They are a totally sugar free perfect for breakfast on the go.
Okay. So normally muffins are in the “don’t do it” camp when it comes to healthy eating and trying to lose weight. But you know what guys? That’s just not true.
Muffins are a total go to zone when it comes to healthy eating and dieting. But here’s the thing. We gotta switch up how we think of muffins. They don’t need to be, and shouldn’t be ginormous. Also, they shouldn’t be loaded with sugar, or stuffed with jams and curds.
So now that I’ve told you everything they shouldn’t be, how about I tell you everything they can be?
They can be tender, fluffy, healthy, naturally low fat, completely sugar free and loaded with seasonal fruit. Can be the perfect size to have for breakfast without feeling that over stuffed feeling by the time you get to your desk in the morning. Also, they can and are the only way to enjoy a hot cup of morning coffee or a steaming cup of tea.
But these simple skinny blueberry buttermilk muffins are also the perfect way to play around with different flours and see what you come up with. I’ve made the muffins a few times now, and we’ve had quite the cocktail of flour mixtures testing for density and bounce.
BTW… bounce is EXTREMELY important in your muffins. Otherwise we’re talking heavy, dense, gluten bombs for breakfast. Ummmm… just… no. So, for this final recipe draft I’ve used mostly white spelt flour, with a little rye thrown in and some almonds just to give it a bit of extra texture. The spelt flour does still have gluten though, so if you do need gluten free, then you can just substitute the spelt for your preferred gluten free choice.
And that sugar free bit… yeah. We made that happen. Mashed bananas are the secret. Because when are mashed bananas not the secret ingredient???? So obvs. if you’re used to your regular coffee chain breakfast muffin every morning you will more than likely think that these aren’t quite sweet enough for you. But what you really need to ask yourself is “are those store baked muffins doing you any favours”? More than likely not.
Now, if you wanna talk buttermilk, we can talk buttermilk. It’s tangy and rich but still low fat. Awwww yeah! Aaaaannnnnnddd if you can’t find buttermilk you can totes use regular milk with a tablespoon of vinegar thrown in for good measure. Let that hang out for about 10 minutes and voila. Buttermilk of the homemade variety. You’ve just reached pro baker status!
So make these. Tell me what you think in the comments below, tag me on everyone’s fave social app… Instagram and if you made changes/ made these better tell me what ya did and how ya did it. Every day’s a school day. And PS… these are awesome for school lunches!
Simple Skinny Blueberry Buttermilk Muffins
- soft dried apricot chopped to make 3 tbsp
- 175 g white spelt flour
- 25 g rye flour
- 50 g ground almonds
- 1/2 tsp baking powder
- 2 eggs
- 100 ml buttermilk
- 100 g smooth almond butter
- 2 very ripe bananas mashed
- 75 g blueberries
- 1 peach thinly sliced
- rolled oats for sprinkling
- Heat the oven to 160c.
- Blend the dried apricots with 4 tbsp boiling water in a small blender, to a purée.
- Mix the flour and ground almonds in a large bowl.
- Stir in the baking powder, eggs, buttermilk, almond butter, bananas and the apricot purée. Mix, then fold in the blueberries.
- Line 1 or 2 muffin trays with 12 paper cases and divide the mixture between them.
- Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through.
- Leave to cool for a few minutes in the tin, then cool completely on a rack.
- Wrap the muffins individually in foil and freeze for up to 3 months.
- To eat, leave the muffins out overnight to thaw (open the foil to stop the muffins from turning soggy), or, to eat from frozen, heat the oven.