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

aliceclarec's picture
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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
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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
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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
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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!

grannyrosie's picture
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Having read loads of the comments this is what I did. I used Irish oats, they're finer, 1 whole egg and one egg white, a mixture of raspberries and blueberries, 2% Greek yoghurt, an extra 30gr of dark brown sugar and demerara to sprinkle on the top. The mixture did seem very dense and stiff as I dolloped it into the cases...but they turned out really well, light and fluffy and very slightly tart, but delicious! My husband has eaten 3 as his 'desert'!! Really pleased.

fstoney_2004's picture
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and i used two eggs, not egg whites.

fstoney_2004's picture
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I didn't put in blueberries as I didn't have any. Didn't make a different to the recipe's 'dry bulk'. If you want to eat these straight away, then don't put the oats in the mixture - they are dry and chewy (not very nice at all) and take a few days to soften up and draw in some of the moisture. I put in 20g extra sugar, following what other people said, but found that this still wasn't enough. The end result was edible, but not very nice and I won't be making this again.

mrskendall's picture

Lovely but didn't rise as much as the ones in the picture. Will def try to stir them less next time.

snoweena's picture

I used soya yoghurt as my son is lactose intollerant..they turned out really well!

meisterstueck's picture
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They turned out really nice. I got 11 muffins out of the dough, they were a little small though. Next time might make only 9 or 10. They were great for breakfast the next morning and my boyfriend who usually only likes sweets with a lot of sugar really liked them too.

kadams79's picture
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Absolutely delicious!

tinylori's picture
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I made these the other evening and I was surprised at how easy they were although I ended up with about 25 muffins! We didn't have any blueberries so I just chopped up 150g of chocolate and added only 50g of sugar. I added an extra 50g of oats and an extra banana and they went down a storm. However, as I said, I ended up with about 25 HUGE and abnormally shaped muffins because the of the self raising flour. These are great for the morning, even if a little bold.

jessord's picture
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Really yummy-I added a little bit more sugar to make them a touch sweeter

sokelengl's picture
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Hi,
Just made this banana muffin last night. It is delicious and easy to prepare. The whole process take less than 30 minutes. I Added a 1/2 cup of whole walnuts and blueberry into it. It is truly delicious Thanks for sharing.

Lisa
www.bakingfrenzy.com

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