Banana & blueberry muffins

Banana & blueberry muffins

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(172 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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

  • Can be frozen

Nutrition: per serving

  • kcal202
  • fat5g
  • saturates0.8g
  • carbs36g
  • sugars14g
  • fibre2g
  • protein5g
  • salt0.59g
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Ingredients

  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g light muscovado sugar
  • 50g porridge oat, plus 1 tbsp for topping
  • 2 medium bananas, the riper the better
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 284ml carton buttermilk
  • 5 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 egg whites
  • 150g punnet blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

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.

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Comments (247)

grannyrosie's picture
4

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
3

and i used two eggs, not egg whites.

fstoney_2004's picture
3

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
4

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
5

Absolutely delicious!

tinylori's picture
4

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
4

Really yummy-I added a little bit more sugar to make them a touch sweeter

sokelengl's picture
5

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
4

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
1

Really didn't taste of anything at all. Disappointing

annaperkins's picture
1

Really didn't taste of anything at all. Disappointing

phoebekaspar's picture
5

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

remehardiman1's picture
5

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
4

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
5

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!

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