Banana & blueberry muffins

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Results 1-20

• gemmyjam

  05 November 2007

  gemmyjam commented on this recipe

  I replaced the blueberries (as i couldn't find any in the supermarket) for raisins & found this worked really well.

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• Triduana

  07 November 2007

  Triduana rated and commented on this recipe

  

  I will try these at the weekend, they look very tasty.

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• Angie's

  15 November 2007

  Angie's rated and commented on this recipe

  

  I found these to be a little bland and not as banana-ey as I thought they would be. Maybe my bananas weren't as ripe as they should have been. Might try it the next time with raisins as my 2 year old didn't like the blueberries.

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• Deborah

  16 November 2007

  Deborah rated and commented on this recipe

  

  I've made these muffins many times and everyone has loved them! Often I use a 50:50 ratio of blueberries:raspberries for an extra fruity kick. Delicious!!

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• Cecile

  06 December 2007

  Cecile commented on this recipe

  Great. I did not use the berries, but chopped in one apple instead. It was moist and gave the muffins a sweet taste.

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• Kathryn

  06 January 2008

  Kathryn rated this recipe

  

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• Chocolate Lady

  08 January 2008

  Chocolate Lady commented on this recipe

  I really like these muffins but they are much better if left in airtight container for a day or two. They become a lot more moist and yummy. I served them as a dessert with blueberry cooked down with a little bit of sugar...they were well received.

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• louisa

  16 January 2008

  louisa commented on this recipe

  i find that it is easier to use soda bread flour to make muffins

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• zoewright

  17 January 2008

  zoewright commented on this recipe

  is there an alternative ot use than buttermilk, I live in sweden so this is pretty difficult to come by?? thanks lots :)

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• Sarah

  18 January 2008

  Sarah rated and commented on this recipe

  

  I used yoghurt as an alternative to buttermilk, it worked very well. Next time I will add a little more sugar as my bananas were not that ripe. But overall a fantastic recipe, very tasty! Will make again.

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• misscherrypie

  21 January 2008

  misscherrypie commented on this recipe

  Try adding a couple of tablespoons of maple syrup, just makes them a little sweeter for breakfasts!

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• janehh

  30 January 2008

  janehh rated and commented on this recipe

  

  not quite sweet enough for us

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• eclectic foodie

  04 February 2008

  eclectic foodie rated and commented on this recipe

  

  These were absolutely delicious - having read everyone else's comments I made sure my bananas were very brown and also bumped up the sugar by 20g. They turned out brilliantly and I will defintely add these to my favourite muffins recipes!

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• Denise Perry

  12 February 2008

  Denise Perry commented on this recipe

  The buttermilk I used was in 250 ml cartons so I used that along with 2 whole eggs instead of just the egg whites and they came out really well. For a really indulgent treat - for the kids! - I replaced the blueberries with a 200g bar of milk chocolate which I chopped into chunks - really delicious - if not as healthy!

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• BakingQueen

  15 February 2008

  BakingQueen rated and commented on this recipe

  

  Beautiful!Not for the sweet tooth..but that suits me!I often bake for my family who all love chocolate, but I am not a big fan, so it was nice to make something that I could enjoy too!I used dark brown sugar instead and it worked just as well.I might try using wholemeal or soda bread flour next time to make them extra healthier.A great filling breakfast, especially with warm milk and fruit. :)

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• Jill

  16 February 2008

  Jill commented on this recipe

  These were lovely, really easy to make but next time I would add a little bit more sugar. Everyone enjoyed them and they were very moist and fluffy

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• Sandra

  18 February 2008

  Sandra commented on this recipe

  These looked great when they came out of the oven, but were not sweet enough for my family - also my daughter complained that there were too many blueberries! I will try what another member has said, and keep them in a tin for a couple of days, and I will also use them for puddings.

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• Libby

  25 February 2008

  Libby rated and commented on this recipe

  

  This is a pretty convincing diet muffin option. I swapped the sugar for 10 tbsps of granulated artificial sweetner. I used 0% fat yoghurt instead of buttermilk and berries from a supermarket bag of frozen summer berries, because that was all I had. I made them in well-filled fairy cake cases to keep the portion size smaller and, because of the frozen berries they took about the same length of time to cook. Best low calorie/low fat cake I have tried.

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• laurelbunker

  25 February 2008

  laurelbunker rated and commented on this recipe

  

  Lovely recipe, will definately make these again. Having read some of the comments I added about a tablespoon extra sugar and they definately needed it, even with the extra they were just slightly not sweet enough. I used greek yoghurt in the place of the buttermilk as it was all I had in the fridge and some defrosted frozen summer fruits rather than blueberries; the substitutions worked very well but I'll use fresh blueberries in future as I think they may hold their shape better than the summer fruits. It's definately worth leaving them in a container for a day or two, wasn't that wild about them just fresh from the oven but a couple of days later the last one was much moister and sweeter.

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• CA

  09 March 2008

  CA commented on this recipe

  These have quickly become a favourite. I used whole milk yoghurt instead of buttermilk which worked nicely and I also agree they taste all the better for storing a day or two (but it's difficult to wait that long!)

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Ingredients

• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 50g porridge oats , plus 1 tbsp for topping
• 2 medium bananas , the riper the better
• 284ml carton buttermilk
• 5 tbsp light olive oil
• 2 egg whites
• 150g punnet blueberries

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Can be frozen

Ingredients

• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 50g porridge oats , plus 1 tbsp for topping
• 2 medium bananas , the riper the better
• 284ml carton buttermilk
• 5 tbsp light olive oil
• 2 egg whites
• 150g punnet blueberries

Per serving

202 kcalories, protein 5g, carbohydrate 36g, fat 5 g, saturated fat 0.8g, fibre 2g, sugar 14g, salt 0.59 g

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