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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metgirl1's picture
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I forgot to rate....

metgirl1's picture
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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
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Made these today, lovely, light and tasty. Blueberries were very yummy.

plums1's picture
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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
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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
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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

pineface's picture
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I love this recipe and have made these muffins so many times - they always turn out really well. I think I have pretty much perfected them now and a few tips I would give are; if your bananas aren't that ripe use 125g of sugar instead of the stated 100g, always sift the bicarbonate of soda so you don't get any bitter lumps, don't overfill your muffin cases - I find the quantites in the recipe makes closer to 14 large muffins and lastly, as stated elsewhere in the comments, the muffins tend to stick to the cases so I either spray a small amount of oil onto the cases or use silicon bakeware.

kirstybuzz's picture
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I found these to be a little bland, also due to the lack of fat in IE; Butter they stick to the muffu cases. I have changed them slighty and are much better and still low in fat!!!!

judiper's picture
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Loved these! I used semi-skimmed milk with a squeeze of lemon juice instead of buttermilk and rapeseed oil. I also used dark brown sugar as that was all I had and a mix of wholemeal & white flour. Really delicious & freeze well. Will use as a basic recipe and add other fruits next time!

deem4986's picture

followed the recipe exactly and they couldnt have been better, really delicious and they didnt last for long! highly recommended!

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mireluti-buti's picture

Hi all,
I have made these yesterday, they came up very nice, for my 1st time- muffins. Lovely taste!

jtacon's picture
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Very good, followed the recipe exactly, except I used frozen blueberries and a mix of yogurt and regular milk (worked well). Cooked 20 min. Don't know how it will keep though.

chessiegolf's picture
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Have tried these twice, followed recipe but both times muffins were not cooked on bottom, put them back for 5 mins more but still half of muffin left in case. Disappointing.

smurfter's picture
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Very nice and simple muffins that you can eat without feeling too guilty! Great as a mid morning/afternoon snack to keep going. Very quick & easy to make, just mix all the ingredients together and bake!

cassandra18's picture

I just made this today and added 20 more grams of sugar but still not sweet enough for me too although texture wise , its moist,light and floppy . Maybe will try adding 50 gms more sugar next time.

ginge86's picture
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Absolutely delicious, and you'd never believe they were low fat. Followed the recipe and had no problems with sweetness - just right to me.

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