Banana & blueberry muffins

Banana & blueberry muffins

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(150 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

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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zimzimma's picture
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Lovely recipe - not overly sweet and I love bananas and blueberries, which is a bonus! They had a light texture and even looked like the ones in the pic. Will definitely make these again.

helenw2446's picture
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These are lovely and best of all, really easy

catogrady85's picture
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made them as instructed but although I added 20g more sugar still not a sweet enough taste, bananas just right but may try with something else other than blueberries.

queen_jane's picture
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This was OK, the texture was a bit rubbery.

helenw2446's picture
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These were delish and I found the mixture made 18 not 12 which was a bonus. I didn't have any buttermilk though so I used milk and lemon juice.

pamelabeaupre's picture
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Fantastic recipe, really easy, made some yesterday but as they all went I made more today. I followed the ingredients as printed and all worked well both times. I will now keep in an airtight container until tomorrow to see if they improve.

vikcakestar's picture

I followed this recipe to the letter, except that I had no berries. Unfortunately they turned out like chewy bread rather than muffins... maybe I over mixed?!!! Sad waste of ingredients :(

cocovanilla's picture
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These were better than expected! Really moist and juicy due to the banana and blueberries. My bananas were not very ripe, but they were still sweet enough to satisfy my sweet tooth!
A great muffin for lunch or breakfast.

greatgina1's picture
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Really good recipe! muffins were absolutely delicious

rturner's picture
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Really good, have had these for breakfast and as a pudding and they work well as either. As suggested I used yogurt instead of the buttermilk.

lockheart's picture
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great, straight forward recipe, easily adapted to what you have to hand. as made on a whim didn't have buttermilk, so added lemon juice to my normal semi skimme milk. also, didn't have enough blueberries so swapped for 200g+ of raisins. used 3 small-medium bananas, overly ripe. ITS ALL IN THE RIPENESS OF THE BANANAS. leave them til practically black, they will be super sweet and full of banana-ry flavour which more than makes up for the low amount of sugar. highly recommended!

hlouisej's picture
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Very nice and tasty.
Used 2 whole eggs instead of egg whites and replaced buttermilk with natural yoghurt. Needed a bit more than 20 mn cooking. Made huge fluffy muffins.

mike_n_jones's picture
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Good recipe. My son is lactose intolerant (no dairy) so used tofu (350 gms) instead of buttermilk. Also added another banana and handful of raisins which stretched the amount of muffins to 14. Because he doesn't get to eat chocolate and ice-cream, he hasn't got much of a sweet tooth but he loved them. Keeps asking for one in his school lunch box! (10 hrs old) ;o)

nicolasmudge's picture

These were lovely, really light and tasty and I would make them again as my first batch disappeared very quickly, I'm going to add cinnamon next time see if that works.

kyliepenn's picture
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I drizzled maple syrup over them just before serving and they were fantastic!

lutravers's picture
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Delicious, didn't have any buttermilk as baked these on a whim so soured some semiskimmed milk with lemon juice instead. Will try again with different fruit combinations.

popadum's picture
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Great frozen for lunchboxes. Also nice warmed up in the microwave with a scoop of vanilla ice cream for pudding (although not quite as healthy!).

peejay's picture
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Quite disappointed as not as much flavour as I was expecting, or hoping for. Quite bland. Found they stuck a lot to the muffin cases as well. Think playing with the recipe is the way to go to inject a bit more flavour - or finding a different one altogether.

thewolfmummy's picture
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I just made them and they are delicious! Will make again.

sammyv's picture
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These are great low fat treats helping me through my new 'healthy eating regime'. So easy to make and I particularly love the way the blueberries burst when you eat them. Contrary to comments previously posted, I think the muffins are sweet enough with the stated amount of sugar and in fact I could probably reduce next time. It's all in the ripeness of the bananas.

Will definitely make again!

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