The Best Low-Fat Banana and Blueberry Muffin

On the The English Patis blog I came across a low-fat (though not low-calorie) banana and blueberry muffin recipe that uses egg whites and olive oil instead of whole eggs and butter. Despite having little fat content, this muffin manages to be moist and tasty. The recipe uses metric measurements but I have converted them into American measurements as best as I can:

Low-fat Banana & Blueberry Muffins
2 cup + 6 tbsp + 1 tsp self-raising flour
1/3 cup porridge oats plus 1 Tbsp for topping
2/3 cup light muscovado sugar
1 tsp bicarbonate of soda (baking soda)
2 medium bananas - mashed (about 1 cup)
1 cup + 3 1/3 tbsp buttermilk
5 Tbsp olive oil
2 egg whites - slightly beaten
1 cup fresh blueberries

Preheat oven to 180C/350F/gas mark 4. Line a 12-hole muffin pan with paper muffin cases. Reserve 1 Tbsp of the muscovado sugar. Mix the rest of it with the flour and 1 Tbsp oats.In another bowl, mix the egg whites, oil, and mashed bananas until well combined.Pour the liquid mixture into the dry ingredients and quickly stir and fold until just combined. Do not overmix.Add the blueberries and give it a few stirs. Divide the batter into the prepared muffin pans. Sprinkle the 1 Tbsp oats and 1 Tbsp muscovado sugar on top. Bake for 25 - 30 minutes until golden brown.Let cool for a few minutes in the pan then remove and cool completely.