I love the increasing sunshine, the blooming flowers, the sweet juicy mangoes and the fresh vibrant-coloured vibrant berries. Most of all, I crave for the refreshing moments whenever I enjoy a glass of ice-cold coconut water after a hot sweaty run. Glad that I'm going to enjoy all of these in the coming months... Nice!
Although the berries season had arrived in Australia, the mornings of the early Spring are still quite chilly and I'm not exactly ready yet to feast on the fresh berries with cold oats for my breakfasts. Instead, I prefer to use the fresh fruits to bake into muffins for my Spring breakfasts. Something low fat, low sugar and extra fruity will be extra nice...
If you are after low fat healthy berries muffin recipes, I have a few great recipes to recommend...
One is the Banana and Berry Wholemeal Muffins at here.
Each of these wholemeal muffins contains less than 7g added fat from the oil and yogurt, and about 12g berries.
Another one is the Stir-and-Bake Flourless Almond Blueberry Apple Muffins at here.
Each of these gluten-free muffins contains hardly any sugar! Plus, each muffin contains 5g added oil and more than 16g of berries and apples.
Plus THIS recipe!!!
Each of these low fat low sugar muffins contains less than 4g added oil, 8g added sugar from 10g added honey and 24g berries! And these no-butter dairy-free no-cane-sugar low-honey berries-loaded muffins are amazingly moist and yummy!
These Low Fat Low Sugar Moist Strawberry Blueberry Banana Muffins...
are officially one of favourites now!
These very-fruity low fat berries muffins are fuss-free, nut-free, dairy-free (no butter)!!!
Yet, they are moist and amazingly YUMMY!!!
Love love love this easy quick fuss-free mix-and-bake healthy muffin recipe! Watch my video and you'll see...
Are you a busy person but still love to bake for yourself, your friends and family? You sounded just like me!If you like my mostly-easy-fuss-free mostly-health-conscious sometime-naughty thoroughly-tried-and-tested baking recipes, please stay tune as I will have many to share!So please LIKE, SHARE and FOLLOW me my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate a hardworking working mom like me to share more! Thank you for your support!!!
Here's the recipe that is adapted from Food NetworkMake 8 standard size 1/3 cup muffins
100g (1/2 cup) strawberries, washed, hulled and roughly chopped - This is the weight after hulled.80g honey, divided into 60g and 20g - This is the reduced amount and the sweetness is just right for us. The original recipe uses 110g caster sugar which is about twice of my reduced amount!
180g peeled banana from about 2 ripe medium bananas
30g (3 tbsp) neutral tasting vegetable oil
1 large egg
finely grated lemon zest from 1/2 lemon
1/2 tsp vanilla paste or extract
110g (3/4 cup) plain / all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
100g blueberries, fresh or frozen - do not thaw if they are frozen
Preheat oven to 180°C / 350°F. Grease or line muffin pan with 8 standard 1/3 cup capacity.
In a small bowl, mix together strawberries and 20g honey. Sit for 15 mins at room temperature or until the strawberries releases their juices.
Weigh bananas and oil in a large zip-lock bag. Seal the bag and use your hand to press until the bananas are mostly mashed. Add 60g honey, strawberries (including the juices), egg, lemon zest and vanilla. Seal the bag again and use your hand to press and mix until all ingredients are thoroughly mixed.
Combine flour, baking powder, baking soda and salt (in a small plastic bag or a bowl). Sift flour mixture into the banana mixture in the bag. Seal the bag again and toss it to mix until just combined. Do not over-mix!
Add blueberries. Seal the bag again and mix very gently to incorporate. Do not over-mix!
Make a medium cut at one end of the zip-lock bag. Divide and squeeze batter from the bag into the prepared muffin cups, filling each to 80% full.
Bake for 25 mins, or until golden brown and the inserted skewer comes out clean.
Allow muffins to cool in the pan for about 5 mins before removing them.
Enjoy while they are warm or completely cooled. Due to the fact that these muffins are low in their fat content and fully-packed with juicy fruits, please note that 1) some of the paper-cup liner might get stuck onto the muffins especially when they are warm and freshly baked 2) these muffins are the best when they are consumed on the day of bake.
Otherwise, store any leftovers in ziplock bags and in a freezer for up to 2 weeks. To thaw and serve, microwave each frozen muffins for about 30 secs with high power or until muffins are warm, soft and moist again.Happy BakingPlease support me and like me at Facebook...
