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Banana & blueberry muffins

Banana & blueberry muffins

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(169 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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

  • Can be frozen

Nutrition: per serving

  • kcal202
  • fat5g
  • saturates0.8g
  • carbs36g
  • sugars14g
  • fibre2g
  • protein5g
  • salt0.59g
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Ingredients

  • 300g self-raising flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

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

  • 100g light muscovado sugar
  • 50g porridge oat, plus 1 tbsp for topping
  • 2 medium bananas, the riper the better

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 284ml carton buttermilk
  • 5 tbsp light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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.

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Comments (244)

CGercs's picture
5

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
4

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
5

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
4

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
4

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.

isadoradumpling's picture

I know the recipe says otherwise, but, I completely ignore it and just do muffins as a traybake. I put baking parchment on tin and pour and spread mix.
It does require clock on to check window regularly but if the tray is not wide, the results have always been perfect, and quick.

metgirl1's picture
5

I forgot to rate....

metgirl1's picture
5

These worked out really well (I am no baker for sure) if maybe a little stodgy but that's probably my rubbish baking than the recipe being bad. I am very chuffed with my first effort at these.
Does anyone know if you can substitute the egg white for something else? My husband is severely allergic to egg.

yvonne2462's picture
4

Made these today, lovely, light and tasty. Blueberries were very yummy.

plums1's picture
5

This recipe is top notch. My muffins always turn out rubbery, but these had a lovely, fluffy texture. I did have to make a couple of changes - I only had one banana, and I used plain yogurt instead of buttermilk. Also, I used whole eggs instead of egg whites, and added a bit milk to loosen the mixture. Oh, and I added a chopped Braeburn apple, which was lovely. Sorry to the recipe purists!!

louisekendall's picture
5

i used half self-raising and half wholemeal flour, replaced buttermilk with half yoghurt and half trim milk, and replaced the blueberries with chopped up dates. Also added a dollop of maple syrup and they were delicious!

toizy86's picture
5

I used three small bananas, frozen mixed red fruit and the two whole eggs as i couldnt be bothered to figure out what to use the leftover yolks in.As a result i only put in two tbsp of oil .
I used single low fat cream instead of buttermilk and added, instead of oats, flaked almonds on top.
They are absolutely delicious and iv just had three so im pretty sure!

vickybrunton6869's picture

I made these last night and I think they are lovely!!! I found them more than sweet enough. I changed the blueberries for raspberrys as that's what I had at home and I put in 2 small handfuls of raisins. Will defiantly make them again

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