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Low Sugar Blueberry Muffin


 Prep Time | 15 minutes
 Cooking Time | 18 minutes
 Serves | 12 people

Our Notes

These can be a healthy snack/treat option as they are only around 200kcal per muffin. Perfect for kids and adults!
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225g Pure GF Self Raising Flour
60g Pure GF Porridge Oats
50g Honey or Sugar
50ml Milk
50ml Olive Oil
200 – 215 g of Plain Yoghurt
1 Banana (ripe), mashed
2 Eggs (medium)
140g Blueberries
3 Drops Lemon Essential Oil or Zest of 1 Lemon (Optional


  1. Preheat oven to 220°C/430°F/Gas Mark 7. Prepare muffin tins.
  2. In a large bowl mix together the mashed banana, gluten free flour, eggs, oil, milk and sugar/ honey.
  3. Add the yoghurt, oats and lemon oil or zest and fold together gently.
  4. Finally mix the blueberries with 1 tsp of flour then fold them through the mixture (this stops the colour from bleeding into the cake).
  5. Divide the mixture between 12 muffin cases lining a muffin baking tray. Spray the cases with a Fry Light to prevent paper sticking to the muffin.
  6. If you’d like to, sprinkle each Blueberry Muffin with a little granola at this stage.
  7. Bake in a pre-heated oven at 220°C/ 200° C fan/ Gas Mark 7 for 15 – 18 minutes until muffins are well risen and firm to touch
  8. Allow to cool slightly before turning out onto a wire rack.

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