Banana & blueberry muffins

Banana & blueberry muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(150 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
emmabrady01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

mariedyer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

gill18's picture

Running a coffee morning at Heligan on 11th Feb & these sound ideal. Taken note of all your comments & will let you know how they turn out-thanks everyone

juliealdridge82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum! I just made these, but used fat free natural yoghurt instead of buttermilk with a squeeze of fresh lemon juice. I changed the sugar for sweetener instead. I also added some lemon zest and cinnamon... they are delicious.
I cant wait for my boyfriend to come home from work and try one. I've been looking for ages for a good healthy muffin recipe and am happy to have found this one!

eatingfortwo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These worked beautifully for me. I used 250g low fat natural yoghurt instead of buttermilk, golden caster sugar instead of muscavado (all i had) and added an extra 30g of sugar. My muffins look just like the ones in the picture and taste fabulous.

janaskar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make , but think I should have mixed it a bit more as my daughter came across some unmixed flour and bicarb! Made a lovely breakfast if they didn't feel like having cereal. Was definitely better a day later.

nicolawardhaugh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very moist, lovely. Sweet enough for our taste. Added a handful of unsulphured dried apricots for an extra fruit punch. Next time I will try adding a handful of fresh raspberries.

deborah66's picture

I was pleasantly surprised they were fab , I took my husband one warm for his breakfast he thought I'd bought it !! I used whole meal flour and low fat yogurt instead of buttermilk & they came out beautiful will make again trying cranberries & pecan nuts

maladay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mmmmm absolutely delish...I was naughty tho,like another poster here I added 2 tbsp Maple Syrup.....perfect ;-)

aliceclarec's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are fantastic! I can't stop eatin them for breakfast because they are just so simple and easy. I found that they tasted even more delicious if I reheated them in the oven before I ate them, especially on cold winter mornings :) it also made them last a bit longer because they tasted fresh everyday :)

jenny21's picture

How much yoghurt (in grams) do you substitute for the buttermilk?

gasconm's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! Everyone loved them. I did not have buttermilk so I used 250gr of low fat vanilla yogurt. It worked very well.

emmysarus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very fun and simple to make, my partner particuary loved these. Great for putting into pack ups and would recommened to those that are more of a fruit fan!

baker231's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are the BEST muffins ever!!!!!!! I've made these muffins nearly 20 times now (every week since I found the recipe) and they're always gone before you know it! The blueberries can be substituted for cherries or other berries-I always use frozen because they are even juicier-blueberries definatley work best though!

Pages

Questions

Tips