Banana & blueberry muffins

Banana & blueberry muffins

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(175 ratings)

Prep: 10 mins Cook: 20 mins


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



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

  • 284ml carton buttermilk
  • 5 tbsp light olive oil
    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



    Blueberries are one of the few edibles native to North America and credited with being…


  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 (248)

nickyb04's picture

Yummy-went down very well (and for those who want a fuller fat option- warm with ice cream!)

sablenat's picture

I am so impressed by the texture of the muffins. They are so light and fluffy.

victoriagermain's picture

my muffins came out green!! Anyone know why.

jacqib's picture

Easy and quick to make. Didn't rise hugely but were certainly as light as one would expect. I made a second batch imediately.

I'll try these again with some of the variations mentioned above.

elliemay's picture

I made these yesterday evening as I wanted to give my boyfriend a treat when he came home from work. We have been having a few problems recently and I thought that food was the way to a boy's heart. Unfiortunatly the muffins didnt quite come up to scratch and he threw me and my muff tin out on the streets... :(

lou-francis's picture

Sorry but I have to say that I was not a fan of these. I found them very stodgy, more like banana bread with blueberries, not light and fluffy how a muffin should be, also not sweet enough and I did add extra sugar. I think I would rather just eat one good full fat muffin a month, than eat these regualrly!!!!

sallycornwell's picture

These are great, I made them this morning, took 20 mins from ingredients to my mouth! I used fat free natural yoghurt and a little more sugar and banana. Will be making them on a regular basis.

hornbjw6's picture

Hi everyone
I'm so happy to see so many great ratings and comments on this recipe, it was a labour of love! Given challenge of creating a low fat muffin by my Editor I was determined to come up with a muffin with proper muffin texture as I hate compromise! We have a very strict Dietician working with us here at Good Food, and in order for me to get that Low Fat and Healthy choice tick I had my hands tied with the sugar levels. The sweetness does depend on your bananas - you could as some of you suggest add a little more sugar.
We don't use sweeners or low fat butter subsitutues as a rule in Good Food - what do you think? Do they have a place in our healthier eating recipes? If you were on a diet and wanted to bake a healthier cake that tasted just as good as it's naughty counterpart, would you think twice about adding 'artificial' ingredients if it meant reducing the fat and calories? Would love to know your thoughts.
Happy baking,
Jane Hornby

careyann's picture

Forgot to rate - 5/5

careyann's picture

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!)

laurelbunker's picture

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.

libbycooper's picture

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.

savanski's picture

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.

jillmack's picture

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

nibakingqueen's picture

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. :)

deniseperry's picture

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!

sackstracy's picture

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

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

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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