Banana & blueberry muffins

Banana & blueberry muffins

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(156 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 12

A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month

Nutrition and extra info

Additional info

  • Can be frozen
Nutrition info

Nutrition per serving

kcalories
202
protein
5g
carbs
36g
fat
5g
saturates
0.8g
fibre
2g
sugar
14g
salt
0.59g

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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Method

  1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
  2. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Recipe from Good Food magazine, February 2006

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Comments

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louiseb's picture

5 table spoons of olive oil seems rather a lot - is that the correct quantity?
I've just taken them out of the oven and they look all right, can't wait for them to cool down to taste. I didn't have buttermilk and used milk and lemon juice instead

HPCattell64's picture
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These are by far the nicest low fat muffins I have ever made. In fact I make them regularly for the our Saturday market and recently lowered the calories even more by substituting stevia for the sugar. Yum.

thunsley's picture
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I've cooked these twice now and they're only ok. If you want a low cal muffin try Hairy Bikers' 'Skinny Muffins'. Far superior and only 167 calories.

thunsley's picture
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Second time I've made these hoping they would improve. They're ok, but not great. If I was counting calories, the Hairy Bikers 'Skinny Muffins', are far superior, and only 167 calories.

lizleicester's picture
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Swapped blueberries for frozen redcurrants and blackberries, and they needed to be dairy free so I used soya milk with a squeeze of lemon juice instead of buttermilk. Also, I broke an egg yolk when I was separating the eggs so ended up using 1 x whole egg and 1 x egg white. The end result was delicious and looked amazing.

rachel_r's picture

These were very nice, the banana gave them a good texture. As my bananas were very ripe, I cut down the sugar a bit and missed it off the top as well and they were fine. I used low-fat yoghurt instead of buttermilk, 1 whole egg instead of 2 egg whites and replaced the olive oil with a little bit of melted butter. Fresh blueberries are expensive here so I defrosted some frozen red fruits and used those. They turned out very well and I would make them again next time I have over-ripe bananas! I've frozen 4 of them so will see how they turn out.

SevenTenths's picture

This recipe has produced one of the best results for me in terms of 'muffin texture' and will be the basis for all future muffin baking :)

Rebemness's picture
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Worked perfectly! I substituted the Buttermilk for a cup of milk with a tablespoon of lemon juice and it tasted delicious! Starting to look a bit soft now, the day after I've made them but not too bad: highly recommended and will definitely make again.

CGercs's picture
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This recipe is amazing!! The muffins are super tasty and moist and fluffy all at the same time. Can't wait to try them out with a variety of other fruits. Really impressed.

NatCzy's picture

I used a Food Processor to make these (liquidiser for the banana, buttermilk etc), I only had dark muscovado sugar (it's cheaper) . They turned out lovely, my husband even liked them. I have to say I noticed the lack of sugar but they were still sweet. Unfortunately the next day they did go a bit 'wet' and although Hubby didn't mind it did put me off a bit... will have another go and see if I can tweak something.

NB88's picture

Tasted average at best, but after a day or two in the fridge turned into verging on inedible sludge! I'm guessing this was because of the banana. I definitely wouldn't recommend trying these out.

dana5822's picture
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These muffins are delicious! I used yoghurt instead of buttermilk and brown sugar instead of the muscovado sugar. I also made some apple and blueberry muffins with this same recipe! Delicious, light, fluffy and moist!

Lori Pamela's picture

These muffins were brilliant, incredbly tasty and very simple to make. I would recommend that these are specifically for breakfast or a morning coffee snack. I froze a large batch also and even 4 weeks later (the last batch) they were tasting phenomenal. I also tried the basic recipe but changed the blueberries to dark chocolate drops and chopped hazlenuts. These muffins were good but dense, the banana obviously makes them fluffy and sweeter. For the chocolate and hazlenut ones I think I should have added another 50g of sugar? I went with buttermilk in both recipes and it really is a wonderful ingredient! I am making these muffins again this weekend and freezing for breakfasts over the next week or two!

clairesut57's picture

Lovely muffins. Used natural yoghurt as forgot to buy buttermilk and baked the muffins in a silicone muffin tray. Had no problems with the muffins sticking. Will definitely bake these again. Agreed, not overly sweet but I quite liked that about them.

sarahleetes's picture

Just made these delicious muffins and they were so moreish! Did not have butter milk so used the old trick of substituting a cup of milk with 1 tblsp lemon juice added instead! Also did not use porridge oats as none in cupboard! Very light muffins that were not too sweet! Even my banana hating daughter loved them! Definitely a good healthy lunchbox addition!

Lucy726's picture

Unable to see receipe on ipad

kelkitten's picture

Great recipe really tasty, I swapped buttermilk for plain yogurt which worked well, also makes lots

rheannamarshall's picture
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These were lovely! turned out great. replaced blueberries for raspberries and were so tasty! make sure bananas are very ripe. if not ripe enough then they wont turn out as soft and will be more firmer. great easy and tasty + heathy!! recipe :)

ptmg61's picture
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This recipe is easy to follow and quick to make, A grest way to use overripe bananas and they are not to strong with the banana flavour as I find this off putting sometimes. Everyone who tried them came back for seconds.

kerryw91's picture
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I made this today and it is the first time i've ever baked anything! They came out perfectly and will be definitely making these again.

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