Banana & blueberry muffins

Banana & blueberry muffins

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(162 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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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!

lou_lou_82's picture

These are really yummy, and don't have to feel too guilty when eating one (or 2!). Will definitely make them again, maybe using other ingredients such as raisins, grated apple and cinnamon, apricots.....

zogmeister75's picture

made these according to the recipe, using frozen blueberries slightly defrosted in microwave (much cheaper to buy frozen!). I also used wholemeal self raising flour. I think the result is delicious....its not hugely sweet or banana-ey (I left the bananas on windowsill for a week and they were reasonably brown) but I don't have a hugely sweet tooth so that's ok. I also used rapeseed oil instead of olive oil as it responds better at high temperatures than olive oil and is supposed to be the healthiest! I will try the tip from another review of keeping for a day or so to see if the flavour gets even better. Next time I might try a few more blueberries and even riper bananas :-)

sporzier's picture
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Lovely muffins and perfect for kids as they are so healthy. I agree the muffins improve with "age". They do lack a bit of oomph though, probably because they are so low in fat.

aliceclarec's picture
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This is the third time I've made these and I love them :) This time however, instead of mashing the bananas, I sliced them finely so that I would get nice bursts of banana in the muffin as I can't really taste them usually. I also sprinkled some demerara sugar on the top for added sweetness and crunch on the top :)

minicoopergirl's picture
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Have made these this evening, hadnt got blueberries, so used a mixture of nut museli, porridge oats, bananas, 2tbs maple syrup, plain yogurt.... these for me needed a n extra 5mins added to the cooking time ...absolutely marvelous.

padocon's picture

These are kind of like healthy muffins. They are low in kcals and a but bland. They were nice but nothing amazing. The oatmeal on top is a great idea!!

dasha293's picture
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Made these muffins today and they came out very tasty. I did however make a few adjustments: I used self-raising wholemeal flour instead of white to make them a bit more healthier, used whole eggs, added splenda to make them a bit sweeter and a teaspoon of cinnanom. A good recipe that you can play around with to suit your taste. I shall be making these again!

hetherine1's picture

made using tinned pineapple in juice in place of blueberrie .also used the juice instead of all buttermilk so sort 2;1 ratio the 1 being juice. also added 1tsp cinnamon and used half wholemeal half ordinary selfraising and as bannas were still unripe stuck them under the grill in their skins for a few minutes. used the new flora stuff in place of oil and whole eggs in place of whites only. they have turned out beautifully very scrummy and delicious happy tums alround

sarahcamila's picture
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Lovely recipe! Also makes a yummy tray bake

juligoodchild's picture

Absolutely foolproof! Used both yoghurt and buttermilk, both work but I do prefer the muffins with buttermilk.

emmabrady01's picture
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not quite moist enough as everyone has said and needed more sugar as they were a teensy bit bland. having said that, they looked good & fruit in them was nice - I put raspberries and blueberries in

WeeScot's picture
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Great healthier muffin recipe, I was looking for something a bit different for breakfast and these are just the thing. As others have mentioned not overly sweet but I don't mind that. I used medium olive oil since I didnt have light and they turned out fine. A lovely change for breakfast.

LuluLolly's picture
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These are great muffins although I also increased the sugar content by 30g. They were lovely and fluffy on the day but by the next day, the muffins were slightly sticky in my mouth. I'm not sure how to counteract that next time...

annie-sue's picture
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Fab recipe! - Will definitely be making these again. After reading previous comments, I added a wee drop extra sugar. I didn't have any light olive oil so used rapeseed oil - still came out light and fluffy. Hmm... I also used natural yoghurt and semi-skimmed milk instead of buttermilk. So... having made various changes they still taste amazing!!

manicmum1's picture
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These muffins turned out beautifully...I used sunflower oil as my olive oil wasn't 'light' and my bananas were very ripe....both were bought (and are often seen) in the reduced (sell by date up) section of the supermarket. Sweet enough for our family, and actually lovely for breakfast warm from the oven...

thehungrymouse's picture
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Absolutely Gorgeous!! I’m not a huge baker but these were well worth my effort. I used yogurt instead of buttermilk too and took the advice from other reviews and used 20g more sugar and then more for sprinkling on top. I also used wholemeal self raising flour and added a grated apple, and used one whole egg and one egg white as suggested. They came out really well, moist but light and the best of all absolutely guilt free! Will definitely be making these again!!

harry2009's picture
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Very nice but definately think needed a bit more sugar than stated, I added a grated apple and used blackberries instead of blueberries. Will make again and try other fruits as suggested.

harry2009's picture
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Very nice but definately think needed a bit more sugar than stated, I added a grated apple and used blackberries instead of blueberries. Will make again and try other fruits as suggested.

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