Feel-good muffins

Prep: 10 mins Cook: 25 mins


Serves 6 - 8
This muffin recipe contain fibre-packed prunes and oats - enjoy them without guilt!

Nutrition and extra info

Nutrition: per muffin

  • kcal478
  • fat22g
  • saturates2g
  • carbs66g
  • sugars24g
  • fibre2g
  • protein8g
  • salt0.66g
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  • 175g self-raising flour
  • 50g porridge oats
  • 140g light muscovado sugar
  • 2 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml ¼ pint buttermilk
  • 1 tsp vanilla extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 6 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g stoned prune, chopped
  • 85g pecans
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  1. Preheat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

  2. Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

  3. Fold the prunes and nuts into the mixture.

  4. Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

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Comments (98)

Claire V's picture

Have just tried this recipe. It went brilliant with hazelnuts and dates, plus coconut oil instead of sunflower oil. Didn't have buttermilk, so I used ewe milk yoghurt. Cooking time and temperature perfect.

Foodie925's picture

These are so delicious. I followed the recipe exactly, but used a few less pecans and chopped them first. This worked really well and was so simple. Definitely will be making these regularly from now on.

chimpnuts's picture

Lovely substantial muffins. I did 60g pecans and 120g cranberries with a handful of flaked almonds. It's the oats that make these chunky. So nice!

picklestick's picture

Loved these!!
I used saltanas and dried cranberries! Loved it

Barbora Briss's picture


sweet tooth's picture

I did mine using normal milk, raisins and walnuts instead. Turned out really soft. Will definately try them out again using different dry fruit and nuts. These make you feel less guilty than when eating other kinds of muffins!!

qumrun's picture

Great recipe! Used zero fat yogurt instead of buttermilk and walnuts in place of the pecans. Added few spoonful of desiccated coconut. Will probably cut down on sugar next time.

natalenka's picture

Made them today. Didn't have prunes and right sort of nuts. I used fresh blueberries and mixed nut&raisin selection. Didn't have buttermilk thus just used milk. Made 10 medium size muffins. Turned out lovely, sweet, good size and crust. Will definitely make next time, however, will add less sugar and less oil.

KochinVeronica's picture

One word - SCRUMPTIOUS! Note :I used walnuts instead of pecans and it tastes wonderful.

saffron9's picture

Just made a batch of these, replaced prunes with dried figs and used gluten/wheat free flour (adding 50ml of milk as mixture seemed a bit too thick). Also, I only used 100g of sugar but think I could have got away with even less. Turned out absolutely lovely will make again using whatever other fruit, nuts and seeds I have in my cupboards.

bininbe's picture

My eight year-old made these for the family and they were super! Also stayed fresh the next day.

navjotbrar's picture

Really easy to make and bake: even for beginners like me! I substituted pecan with mixed nuts and prunes with same amount of raisins including approx. 20g of linseed- it worked!!! ..definitely made me feel good when I ate them (not diet muffins thought!) - i plan to makethem again with dates and nuts...! yum !yum! yum!

gillybee82's picture

I agree with mzprim regarding the true calorific content - I don't feel so guilty now!!!

oliviagetsthemessage's picture

Also recommend adding sunflower or pumpkin seeds for added texture :)

oliviagetsthemessage's picture

I understand why this would be almost 500 cal- I made 12 not 6! They would be humungus otherwise! But don't understand the sugar as the muscovado sugar alone would mean each muffin had around 23g so would the dried fruit only add 2g more? I doubt it.. But oh well it tasted lovely! Light but moist and FANTASTIC crust! And a great recipe to try endless combos of fruit etc. next I might try raisins as well as felt the fruit was a bit lacking.. Maybe even fresh fruit like raspberries?? Also I will try reducing the sugar and see if its still as lovely and sweet. (Btw I used wholemeal flour and added a couple tsps of baking powder to make it self raising- worked fine)

jmc123's picture

478 kcalories, protein 8g, carbohydrate 66g, fat 22 g, saturated fat 2g, fibre 2g, sugar 24g, salt 0.66 g

so more calories than a mars bar [almost double] 3 teaspoons of fat and 5 teaspoons of sugar in each one. You serious that you feel good about eating these??? Won't be making for my kids.

alfearnley's picture

Fantastic muffins lovely and moist. Didn't find them too sweet but you probably could get away with less sugar if wanted. Yes they are high calorie if you make 6 out of recepie, but these would be huge, I made 9 and they were still very big and filling. You wouldn't choose these if you were trying to loose weight but as part of a balanced diet they're a lovely treat with lots of good for you ingredients.

assenav's picture

Mmmmmmm! Hard to stop eating them, very impressive if you have visitors staying over :)

katiabh's picture

These mufins really are lovely. I've made them a few times now and all great everytime.
I substitute White for wholemeal flour to make them lower GI and they work great.
I change the fruits/nuts depending on what I have in my cupboard.
I especially love mixed seeds.
I freeze them and take them for lunch at work. Great mid morning or afternoon snacks.

janice88's picture

I feel good when I am making these and again when I eat them, so definitely well-named! Very popular with my family. I doubled the recipe the second time I made these and made 24. I omitted the oil and used melted butter simply because I love butter. The suggestion of sprinkling oats and demerara sugar on the top was a good one.
A great recipe - highly recommend.


Questions (1)

gemstar21's picture

Hi, I have this recipe in my BBC 101 cakes book, I am confused about the calories. In the book its says "478 (per six) per muffin", here on the website it say 478 calories per muffin. Can you confirm the correct calorie content per muffin please. Thank you

Tips (1)

miamibe's picture

love adding shredded carrot and replacing prunes with berries

also sugar can be easily halved, or replaced with fruit butter (it's not liquid so won't ruin the texture)