Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 12

This low fat muffin recipe lets you have your cake and eat it. Each delicious muffin is light, fluffy and less than 200 calories. They will also keep in an airtight container for up to 3 days, which means that you have absolutely no excuse to scoff them all at once!

Step 1 - Pre-heat the oven to 160C/320F.

Step 2 - Line a 12 hole muffin tin with paper muffin cases.

Step 3 - Tip 300g of self-rising flour and 1 teaspoon of bicarbonate of soda into a large bowl.

Step 4 - Add 100g of light muscovado sugar and 50g of porridge oats into the bowl and mix. Make a well in the centre.

Step 5 - In a separate bowl, mash 2 medium ripe bananas until nearly smooth before stirring in a 284ml carton of buttermilk, 5 tablespoons of light olive oil and 2 egg whites until evenly combined.

Step 6 - Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. This mix will look lumpy and may have a few small bits of flour still visible, but do not be tempted to overmix.

Step 7 - Tip in a 150g punnet of blueberries and give the mixture just one more stir.

Step 8 - Divide the mixture between the muffin cases. Sprinkle over the tops with 1 tablespoon of light muscovado sugar and 1 tablespoon of porridge oats.

Step 9 - Bake for approximately 20 minutes until the muffins have risen and turned a dark golden colour.

Step 10 - Cool for 5 minutes in the tray before lifting out to cool completely.

We recommend sharing these tasty muffins with friends while enjoying your morning coffee or afternoon tea.