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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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

soleluna's picture

I've made these a few times, once with blueberries and once with blackberries. I agree that they are not very sweet but anyway the whole family loved them, including my two year old!

samwatson's picture
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I used 2/3 blueberries and 1/3 sultanas and very ripe bananas. I loved them but my husband and eldest son thought the blueberries were too bitter. Will substitue those for apple next time.

annaperkins's picture
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Really didn't taste of anything at all. Disappointing

annaperkins's picture
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Really didn't taste of anything at all. Disappointing

phoebekaspar's picture
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Really good recipe- love the crunchy topping. Every body asks me to make them again

remehardiman1's picture
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Great tasty muffin. I have made them a couple of times and they are now a firm favourite. I agree with previous comments they are better the next day, as they can stick to the muffin cases quite a bit on the first day.

joandobb's picture

Very easy recipe and wonderful result. My muffins were had a veyr marked banana flavour but my bananas were very ripe. I could imagine that you could vary the addition of blueberries for most soft fruit and chocolate chips etc. Very pleased with end product. Thank you

tonks3p's picture
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I made these this afternoon for my tutor as a present (as I won't have her next year and she's helped me loads with my UCAS). I took the suggestion of using blueberries and raspberries, and it tastes really good.

The changes I made was that I used 1 medium and 1 large banana, added a squirt of golden syrup, and used extra virgin olive oil instead of light olive oil. Really good, though I think I may stick to blueberries next time (they taste good with raspberries, but I've never really been a fan of the fruit, might try strawberries, or maybe chocolate next time).

aalewis's picture
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I have made these muffins many times and I LOVE THEM x Everyone needs to try them!!

therobynem's picture

Made these muffins last week end and was very disappointed with them. I bake all the time and I have to say I won't be making these again. I left them in a tin over night and everyone thought they were awful!

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.

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