Sugar-Free Bake: Banana and Blueberry Muffins

“A balanced diet is a cupcake in each hand.”  — Anon. 

I don’t know about you, but I definitely agree with that statement! On a quest to create another bake that was sugar-free, I made these little oaty beauties last night. They had barely touched the cooling rack before the first one was quickly demolished!

Naturally sweetened with banana and blueberries, with a little hint of cinnamon, these little muffins are perfect for breakfast, or as a mid-afternoon treat. Packed full of goodness, they’re perfect for anyone on a lower-carb/low sugar diet, or anyone looking to cut back a little bit! They’re so virtuous that I even had one for breakfast this morning with a big dollop of Greek yoghurt on top. Yum!


The wholemeal flour and oats combo is brilliant for anyone looking for that slow-release energy needed to keep you going until lunch. Oats are a fantastic source of energy for diabetics. They’re a form of soluble fibre, helping to keep blood-glucose levels under control, rather than the usual sugar spike (followed by the horrible crash) which we tend to experience after eating refined carbs and artificial sugars.

The linseeds are a great source of protein and omega-3. These are optional, but I like to add them to my food when I can, for an extra dose of goodness.

So, give these little gems a go, and let me know what you think!

Low-Sugar Banana and Blueberry Oat Muffins 

Dry Ingredients

  • 100g wholemeal flour
  • 150g oats
  • 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tbsp linseeds
  • pinch sea salt

Wet Ingredients 

  • 4 ripe bananas
  • 1 large egg
  • 60g rapeseed oil (or melted butter)
  • splash of milk
  • large handful of blueberries
  1. Preheat the oven to 180C. Place muffin cases in 12-hole muffin tin.
  2. Mix the dry ingredients in a large bowl
  3. In a separate bowl, mash the banana, then add the rest of the wet ingredients.
  4. Make a well in the middle of the flour mixture, and add the wet ingredients into the well.
  5. Gently mix the ingredients, until just incorporated. Make sure you don’t overmix! If the batter is too dry, add a splash of milk.
  6. Fold in the blueberries, then spoon the mixture into the muffin cases.
  7. Bake in the middle of the oven for 20-25 minutes, and a skewer inserted into the middle comes out clean.
  8. Leave to cool. When completely cooled, store in an airtight tin.

Enjoy! Love Becca  x

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