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)

fifimg's picture

Lovely muffins. I put in a finely diced apple which worked well with the cinnamon. I think the calorie count is correct at 478. This must be based on getting 6 out of the mix. I got 12 smaller ones out of my mix, so therefore only half the calories! Otherwise they would be pretty enormous muffins...

cccmrc2's picture

One more thing - my mixture made 12 good sized muffins! Great!

cccmrc2's picture

Absolutely delicious. Went by what other posters said and went for about 90g of sugar, a whole (drained) can of prunes, 1/2 tsp extra baking soda and 175ml plain, low fat yogurt instead of the butter milk.
So hard to get wrong!

lchallans's picture

These are delicious but used dates and walnuts instead of prunes and pecans and had no light muscovado so used dark. Had no oats so made up the weight with walnuts - wonderful!

cooking4grandma's picture

Followed recipe exactly apart from only using 50g sugar as another poster suggested. Made 9 muffins - delicious!

lynnedjones's picture

I just made these and substituted oats for bran flakes, sultanas for prunes and no nuts because my kids don't like them much. I think they tasted lovely and the recipe made loads and was very very easy.

flirtinflight's picture

I made these the other day but changed the ingredients slightly. Instead of prunes and pecans I added 1 chopped apple. I found this worked so well with the cinnamon, they were delicious. I should have put the batter into muffin cases rather than straight into the tray as they were very hard to get out whole.

rentiajvv's picture

Havent made these yet but put them into my Weight Watchers calculator and they are quite high in points!
If this recipe makes 8 muffins as stated then its 11 points per muffin! Or if it makes 12 its still 7 points each which is very high for just a snack. The sugar, oil and pecan nuts each have quite a lot of points so may be more diet-friendly if you can substitute/omit these.

stargazers's picture

I made these last weekend and this recipe made 9 very large muffins. Really tasty served warm with coffee for breakfast but equally good the next and the following day cold. I feeeeeeeel good! :o)

rachelbarron's picture

Great recipe. Didn't have exactly the ingredients needed so swapped the prunes for a mashed banana, used 50ml milk as well as 100ml buttermilk, and walnuts and raisins instead of pecans. Made 10 good sized muffins. Also drizzled honey on top before cooking...yum!

roddycordeiro's picture

@KATIE I tried your banana/PB combo, but with white flour, absolutely delicious!

mustlovecats's picture

Delicious! I made them with a mixture of natural yogurt and creme fraiche as I had no buttermilk in, added a handful of raisins and a scatter of poppy seeds and sunflower seeds. Don't think they will last very long!!

foodie64mum's picture

Wonderful muffins! Delicious for breakfast or at any time. I used 90g chopped prunes and 90g chopped dates, and reduced sugar to 90g. I found that this recipe made 12 good-sized muffins.

mrsnomad's picture

I've made a lot of muffins, many from the GF site... but these I found very disappointing. I cut back on the sugar as some of the comments suggested, and used walnuts instead of pecans as I didn't have any, but found them to be quite dry and heavy.
I don't think I will bother making them again, much preferring the cranberry cheesecake ones which are a lot more moist.

armej001's picture

These muffin are great. I used walnuts instead of pecans and they were tasty. i found them too sweet but my husband thinks they are ge=reat will do them again.

lizzieloglegs's picture

Love these muffins! Have made them loads and always turn out well. Have one for your lunch and it will keep you going until dinner!!

ninjab71's picture

Definitely v yummy. I will be making them again and again.

Foodmonster2's picture

Loved them. Have made them with dried cranberries and white chocolate as well. Came out lovely.

katiedorey's picture

Also, I used rapeseed oil instead of sunflower oil, and as I didn't have buttermilk, just used some slightly off milk which had turned way before its use-by date, perfect waste solution :)

katiedorey's picture

I replaced the prunes with 170g mashed banana, the pecan with 60g of crunchy peanut butter and used self-raising wholewheat flour instead of white. They are AMAZING! I can't stop eating them!


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