Banana & blueberry muffins

Banana & blueberry muffins

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(161 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
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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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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.

kizmcg's picture
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Have literally just baked these and they are lush! They stuck a lot to the paper case but I'm not sure why....

embles's picture
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These are obviously american style breakfast muffins so not supposed to be super sweet. (though i did add a smidge more sugar!)
Used half low fat yoghurt and low fat creme fraiche as that is all I had in the fridge, worked really well.
Also used whole eggs, sprinkled some whole rolled oats on the top with some Demerara.
My silicone mould is a bit smaller so I got 17 muffins out of this mix.
Will become a regular weekend staple.

thealphabeta's picture
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Very nice. Add cinnamon too - yum

layla2121's picture

These went down very well in the office. Agree that they do taste better when left in a container. But still yummy out of the oven.

athina1's picture
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The cakes themselves were nice but they stuck to the paper cases so i will try silicone cases next time.

athina1's picture
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The cakes themselves were nice but they stuck to the paper cases so i will try silicone cases next time.

barbsbaking's picture
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Tried these with whole meal flour to add more fibre and nutrients. They didn't rise as much so made another batch with half white and half whole meal. They were great. For me an improvement on the original recipe, which was good anyway. I also used a bit less sugar (90g) as I don't like very sweet muffins. They were fab. May reduce sugar a bit more next time, especially if the bananas are very ripe.

nikkiblemings's picture
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Gorgeous - really moist and fruity and oaty. Perfect for a Sunday morning with a pot of coffee.

cathburnell's picture

Used a mixture of raspberries and blueberries. Absolutely delicious.

lynsaybrockhill's picture
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Made these tonight, fairly simple to make and turned out lovely. They were just sweet enough for us couldn't find any buttermilk so combined natural yogurt & milk which seemed to the trick. Would definitely make again they went down a tear!

ms_diva88's picture

Great to have in the freezer for a quick and easy breakfast that is tasty and healthy as they defrost well. Definitely need to ensure the bananas are ripe - as with all banana cake recipes. Quite light with a springy texture, they were gone in seconds and had to make another batch in order to have some left to freeze!

maryappleby's picture

First time making muffins, absolutely yummy. No problem with sweetness or consistency. Looked great tasted fab can't fault the recipe. Will definitely make again. Is there a substitute for the banana though because husband did not like?

katelewis1007's picture
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Found them a little bland and think they need a touch more sugar.

gjennings's picture

I usually freeze very over-ripe bananas and then defrost which results in a really intense banana flavour. I used apple instead of the blueberries, which I cooked down slightly with a tsp each of sugar and cinnamon. The result was really good and they tasted fantastic.....definitely the type of muffin you can classify as a healthy breakfast!

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