Simply Scrumptious

Just 4 ingredients to make these healthy muffins, they're moist, oaty and naturally sweetened from the bananas Prep time 5 minutes Cook time 30 minutes Total time 35 minutes INGREDIENTS 3 medium ripe bananas 2 cups of oats 2 eggs 1 tsp bicarbonate of soda ¼ cup honey (optional) METHOD Preheat oven 180ºc / 160º fan Lightly grease a muffin tray (you may need more than one) Add all the ingredients to a food processor and blend until smooth and all the ingredients are combined Pour your mixture evenly into your muffin tray (s) Place in the oven on the middle shelf and bake for approx 30-35 minutes, checking after 20 minutes. To check if your muffins are baked, insert a skewer or toothpick into the centre of a muffin, if it comes out clean muffins are baked, if not continue to bake Let your muffins cool for at least 10-15 minutes before removing from the muffin tray, then transfer them to a cooling rack

NO ADDED SUGAR - FAT FREE - EGG FREE WHAT YOU WILL NEED Food blender/processor Set of measuring cups and spoons Mixing bowl & spoon Muffin tray INGREDIENTS 2 cups of dried dates, halved 1 cup of boiling water 1 cup of self raising wholemeal flour 1 cup of self raising flour 1 tsp baking powder ½ cup chopped dried dates ¾ cup of dairy free milk METHOD 1. Preheat oven 190ºc / 170º fan 2. Soak the 2 cups of dates in the boiling water for approx 30 minutes 3. Place the soaked dates and water into a food blender and blend until you get a smooth paste consistency 4. In a mixing bowl pour in the date paste and your dairy free milk, mix well  5. Add the rest of your ingredients and mix well so everything is combined 6. Pour your mixture evenly into your muffin tray 7. Place in the oven on the middle shelf and bake for approx 25-30 minutes

NO ADDED SUGAR - NO ADDED FAT - NO EGG A simple recipe with simple ingredients Perfectly sweetened by the naturalness from the fruit These muffins are the perfect accompaniment with an afternoon cuppa or you could slice one in half for breakfast and spread some lovely thick cut marmalade or jam on it. These muffins are sure to keep hunger pangs at bay! WHAT YOU WILL NEED Measuring cups and spoons Muffin tray greased Mixing bowl and spoon INGREDIENTS  ¾ cup mixed dried fruit (I used cranberries, chopped dates & sultanas) ¼ cup mixed seeds (I used pumpkin, sunflower & linseed) 1 cup water 1 cup self raising flour 1 cup wholemeal self raising flour 1 tsp baking powder METHOD Preheat oven 180ºc / 160º fan In a mixing bowl add the dried fruit, mixed seeds and water, give a quick stir Then sieve the flours and baking powder into the wet mixture and mix thoroughly until everything is combined, if you should find your ...

Low Calorie - Low Fat - 100% Tasty They may not be much to look at, but they make the perfect healthy snack, these little bread-berry muffins will keep you going between meals, they're low in calories, low in fat but oozing with flavour! With so few calories per muffin you could much away on two of these and not feel any guilt! I did a comparison on blueberry muffins, supermarket blueberry muffins can have anything from 270-300 calories per muffin! My muffins approx 70 calories each! My muffins are slightly smaller, but even if they were twice the size, they still would only be 140 calories per muffin! This recipe makes approx 12 muffins Per muffin - approx 70 calories INGREDIENTS  4 slices of bread cut into cubes, including the crusts 2 eggs, beaten 240ml semi skimmed milk 1 tbsp flour (optional) 120g frozen blueberries 2 tsp SILVER SPOON half spoon sugar 1 tsp vanilla extract You can use different milk, sugar or berries, but the calo...

These Apple and Cinnamon Muffins are moist, have a subtle cinnamon flavor, and the perfect texture. No mixer or scales are needed, this really probably is the easiest Apple and Cinnamon Muffin recipe your ever bake! Prep time - 10 minutes INGREDIENTS 1 cup of apple sauce 1 egg, lightly whisked 2 cups self-raising flour 1 tsp ground cinnamon METHOD  Preheat oven 160ºc / 180º fan and grease your muffin tray Put your apple sauce and whisked egg into a bowl and mix well Then add the rest of the ingredients and mix until all is combined Pour the mixture evenly into your prepared muffin tray and bake in the oven on the middle shelf for approx 20-25 minutes or until a skewer/cocktail stick comes out clean. If you find your muffins browning before they are baked, cover loosely with some foil Leave your muffins in the muffin tray for approx 10 minutes before removing onto a wire cooling rack

Just five ingredients to make these scrumptious muffins, they have a lovely delicate moist centre, with an oaty texture and they are sweetened by the brambly apple sauce, you also get that lovely subtle hint of the cinnamon come through with every mouthful. INGREDIENTS 1 cup of applesauce 2 cups of oats 2 eggs 1 tsp baking powder 1 tsp cinnamon METHOD Preheat oven 180ºc / 160ºfan Put all your ingredients in a food processor, blend until all the ingredients are combined Pour equally into your muffin tray Place on middle shelf in oven and bake for approx 25 minutes  Leave in muffin tray to cool for 10 minutes, then turn out and finish cooling on a wire rack

These Fruity Ginger Muffins are a good mid-morning boost that will keep you going until lunchtime. Say goodbye to that rumbling tummy! No added sugar - no added fat - egg free Prep Time 10 minutes Servings - 6 Approx 150 calories per muffin with sultanas Approx 135 calories per muffin without sultanas EQUIPMENT Non-stick muffin tin Set of measuring cups and spoons INGREDIENTS 2 weetabix, crushed 1/3 cup of Whitworths Fiery Ginger before chopping (roughly chopped) 1/4 cup of sultanas (optional) 1 cup of skimmed milk 1/2 cup wholemeal self-raising flour 1/2 cup of self-raising flour 1 tsp baking powder 2 tsp ground ginger METHOD 1. Preheat oven to 180c / 160c fan 2. Add Weetabix, sultanas and ginger into a large mixing bowl, add the milk and mix well 3. Sieve the flour, baking powder, ground ginger and fold into the wet ingredients, yo may need to add a little more milk. Pour into your muffin tin 4. Bake in the oven...

Deliciously scrumptious, your find it hard to resist a second! These muffins are sugar free, egg free and naturally sweetened from the dates. Makes 8 good size muffins YOU WILL NEED A FOOD BLENDER FOR THIS RECIPE INGREDIENTS 2 cups of dried dates 1 cup of hot milk (your choice of milk) 1/4 cup of low fat greek yogurt 2 cups of self-raising wholemeal flour 1 tsp baking powder 1/2 tsp baking soda 1/2 cup of milk 1/2 cup chopped walnuts 5 chopped dried dates METHOD 1. Preheat oven to 180c  2. Soak the 2 cups of dates in the hot milk for approx 30 minutes 3. Place the soaked dates and milk into a food blender and blend until you get a smooth paste consistency 4. In a mixing bowl pour in the date paste, yogurt, flour, baking powder and baking soda and mix well 5. Gradually stir in the 1/2 cup of milk, chopped walnuts and chopped dates, mix well until mixture is thoroughly combined 6. Pour your mixture evenly...

Quick and easy to make, 5 minutes to prepare and approx 25 minutes to bake. Makes 6 muffins Approx 150 calories per muffin YOU WILL NEED A MEASURING CUP (THE LARGEST ONE) MIXING BOWL & SPOON MUFFIN TRAY INGREDIENTS  1 cup of dried dates, cut in half 1 cup of tap water 2 cups of self-raising wholemeal flour  1/2 cup of oats (optional) METHOD 1. Preheat your oven to 200c / 180 fan 2. Grease a muffin tray using some frylight  3. Into a mixing bowl put your dates, water, oats if using and sieve your flour in, mix well until all is combined 4. Scoop mixture evenly into your muffin tray, place in the oven on middle shelf and bake for approx 25-30 minutes, checking after 20 minutes. To check if muffins are baked, insert a skewer into the centre of a muffin, if skewer comes out clean muffins are baked if not continue to bake 5. Once baked place on a cooling rack to cool and enjoy with a lovely hot cup of tea.  ...

These cottage cheese muffins need just 5 simple ingredients and can be made in just 15 minutes! YOU WILL NEED A SET OF MEASURING CUPS FOR THIS RECIPE Makes approx 8 muffins CALORIES (APPROX) Flour 720  Eggs 132 Cottage cheese 195 TOTAL = 1047   Per Muffin = 130 calories INGREDIENTS Tub of fat free cottage cheese (300g) 2 eggs 1  cups of self-raising flour 1 self raising wholemeal flour 1 tsp baking powder METHOD Preheat oven to 180c / 160 fan 1. In a bowl, mix the cottage and egg really well (I used a mini food processor for my cottage cheese, which I found gives you a much smoother fluffier muffin) 2. Sift in the flour and baking powder, continue to mix until all the mixture is combined 3. Spray your muffin tray with some spray oil or whichever is your preferred method. (I used a silicone muffin tray and sprayed with frylight) 4. Spoon the mixture into your prepared tray and place in the oven on middle...

These date and walnut cottage cheese muffins have it all! They're soft, moist & crunchy. Plus its quick and easy preparation makes them the perfect muffins for busy families! These cottage cheese muffins need just 7 ingredients and can be whipped up in as little as 15 minutes! INGREDIENTS 300g fat free cottage cheese 2 eggs 1 cup of self raising flour 1 cup of self raising wholemeal flour 1 teaspoon of baking powder 1/4 cup of roughly chopped walnuts 1/4 cup of dried dates chopped (you can add more if you like) METHOD Set the oven to 180c / 160 fan 1. In a bowl, mix well the cottage cheese and eggs 2. Sift in the flour and baking powder, and continue to mix until all is combined 3. Stir in the dates and walnuts 4. Scoop/pour the dough into your muffin tray 5. Place in the oven on the middle shelf and bake for approx 15 minutes or until a skewer inserted comes out clean 6. Leave to cool in muffin tray for approx 10 m...

These banana bread muffins have a lovely rich banana flavour and the perfect texture. No mixer or scales are required, making this probably the easiest banana bread muffins you will ever make! Prep time - 10 minutes INGREDIENTS 2 Large ripe bananas (riper banana's the sweeter the muffins) 1 egg 1 tsp baking powder 1 1/2 cups all purpose flour Squeeze of honey (optional) METHOD Preheat oven 160 fan 180 electric 1. Mash the bananas well in a mixing bowl 2. Add honey if using and mix  3. Add the egg and again mix well 4. Sieve the flour and baking powder, mix well until all is combined 5. Pour your mixture into your prepared muffin tray and bake on middle shelf for approx 25-30 minutes or until a cocktail stick/skewer comes out clean (if you should find that the top of your muffins are browning quicker than they are baking loosely cover with some tin foil)

WHAT YOU WILL NEED Muffin tray Cup or Mug of your choice (bigger the mug, the more muffins you make) Mixing bowl & wooden spoon INGREDIENTS 2 Cups/mugs of self raising flour 1 cup/mug dried tropical mix 1 cup/mug hot water 1 tsp baking powder (optional) METHOD 1. Preheat your oven to 180 fan and grease your muffin tray 2. Put your tropical mix in your mixing bowl and add your water, leave for about 15 minutes until cool 3. Sieve the flour and baking powder if using into the tropical mix and water and stir thoroughly until all is combined 4. Scoop mixture into your muffin tray 5. Bake in the oven on middle shelf for approx 25-30 minutes, checking half way through. To check muffins are baked insert a skewer into the centre of a muffin, if skewer comes out clean muffins are baked if not return to oven until baked 6. Carefully place muffins on a cooling rack to cool completely 7. Enjoy your muffins

INGREDIENTS 1 + 1/4 cup of oats (125g) 1 tsp (heaped) ground ginger 1 banana, mashed 3/4 cup soy milk (180ml) 1 flax egg (1 tbsp ground flax or chai seeds + 3 tbsp water, whisked together and set for 10 minutes) 1 tsp baking powder 1/4 cup crystallised ginger chopped (35g) (I use Whitworths fiery ginger) METHOD 1. Preheat your oven to 180c or 350f 2. In a large bowl combine your oats, baking powder and ground ginger 3. Add in the soy milk, mashed banana and flax egg, mix well using a spatula 4. Fold in the crystallised ginger 5. Divide the mixture evenly between a 6 cup non-stick muffin tray 6. Place in the oven on middle shelf for approx 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean 7. Place on a cooling rack to cool and then enjoy either as a snack or for breakfast  CALORIES (note these are approx calories, as it depends on which brand you use) Porridge oats - 464 Soy milk - 97...

INGREDIENTS Sachet of sugar free strawberry jelly 2 mugs of self-raising flour 1 egg Handful of chocolate chips METHOD Preheat oven to 180 fan and grease your muffin tray Pour jelly into your mug and add enough boiling water to dissolve the crystals, then add cold water to fill the mug, pour jelly into your mixing bowl and leave to cool, but not set! Once jelly has cooled down completely but not set, sieve your flour into the jelly, add your chocolate chips and crack in your egg, mix well until all is combined, if you find the mixture is dry add a little cold water until you have a nice doughy consistency Spoon your mixture into your muffin tray, place in the oven on middle shelf and bake for approx 40 minute, half way through baking time rotate the tray round for a more even bake, to check when muffins are baked place a skewer/cocktail stick in the middle of a muffin, if it comes out clean they are cooked, if not continue to bake Once ...

4 simple ingredients is all that is needed to make these Vegan Banana Muffins which are sugar, fat, & egg free The best way to describe them would be to imagine eating a light fluffy edible banana flavour cloud. They are absolutely delicious. Prep time 10 minutes Cook time 20 minutes Total time 30 minutes Servings - 6 good size muffins  Calories approx 100kcal INGREDIENTS   2 ripe bananas (riper the bananas, the sweeter the muffins) 1/3 cup of almond milk (or any plant based milk, you can use normal milk but then it wouldn't be vegan) 1 cup self-raising flour 1/2 tsp baking powder METHOD 1. Preheat your oven to 180'C and prepare your muffin tray 2. Mash the bananas really well in a mixing bowl, so there are no lumps at all. (I use my mini food processor to mash mine) 3. Add the almond milk or milk of your choice and mix well 4. Sieve the flour and baking powder into the wet mixture and stir well u...

INGREDIENTS  1 cup of shredded/grated carrot 1/2 cup of sultanas 1 tbsp baking powder 1 cup of self-raising wholemeal flour 1 cup of white self-raising flour  2 tbsp of good orange essence  1 cup of boiling water NOTE - you can use any size cup/mug, as long as you use the same measurements for all the ingredients. The bigger the mug the more muffins you bake.  METHOD   Preheat oven to 180c fan and grease your muffin tray  1. Place carrot & sultanas in mixing bowl with the boiling water, orange essence a give a good stir. Leave for 15-20 minutes for water to cool down.  2. Sieve the flours and baking powder into the wet mixture, mix well so all is combined.  3. Spoon evenly into your muffin tray and place on middle shelf in oven for approx 25-30 minutes, until golden brown, checking half way through. To test if baked insert a skewer into centre of a muffin and see if it comes out clean.  4. Once baked carefully p...

These muffins are so easy to make and are relatively healthy in comparison to normal muffins, as the only sugar & fat your having is coming from the chocolate chips. With just four ingredients (not including the water, as I don't class water as an ingredient) these muffins take no time at all to prepare, other than waiting for the boiling water to cool. INGREDIENTS 3/4 mug of sultanas 1/4 mug mixed chocolate chips (approx) 2 mugs of self-raising flour 1tsp of baking powder (optional, depending on quality of your flour) 1 mug of boiling water METHOD Preheat oven 180 fan Grease a muffin tin  In a mixing bowl add the sultanas and boiling water, leave to soak until water has cooled Once cooled, sieve in the flour, baking powder and add the chocolate chips, mix well until all is combined. Scoop your mixture evenly into your prepared muffin tin and place in the oven on the middle shelf and bake for approx 25-30 minutes, or until b...

INGREDIENTS 150g finely grated fresh carrot 1 cup of wholemeal self-raising flour  1 cup of self-raising flour 3/4 cup of sultanas 1 egg 1 tsp baking powder 1 tsp good orange essence  1 cup of boiling water NOTE - which ever you use mug or cup you use, you must that one for all measurements. The bigger the cup/mug more muffins you make. METHOD Preheat oven to 180c Grease a muffin tray using fry-light 1. Soak the sultanas in a mixing bowl with the boiling water and orange essence until the water is cooled 2. Mix the carrots into the soaked sultanas and orange water 3. Sieve the flour and baking powder into the mixture, also add the egg 4. Mix well until all the mixture is combined 5. Spoon mixture into your prepared muffin tray and place in the oven on the middle shelf 6. Bake for approx 30 minutes until golden brown. To make sure your muffins are cooked through, insert a skewer or cocktail stick into centre o...