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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sackstracy's picture
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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!

mayjane's picture
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not quite sweet enough for us

misscherrypie's picture

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

scole20's picture
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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.

zoewright's picture

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

louisa's picture

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

sarahlh's picture

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.

katjie's picture

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

dlockhart's picture
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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!!

angiechong's picture
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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.

weebeastie's picture
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I will try these at the weekend, they look very tasty.

gemmyjam's picture

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

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