Banana & blueberry muffins

Banana & blueberry muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(161 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
Save to My Good Food

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place 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

Ads by Google

Comments, questions and tips

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

Comments

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

I drizzled maple syrup over them just before serving and they were fantastic!

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

I just made them and they are delicious! Will make again.

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

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!

lauratatton1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these at the weekend and they were lovely, they even looked like they do in the picture! Great recipe

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

They didn't taste of anything - perhaps my bananas weren't ripe enough :(

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

Easy recipe to do with or without kids and the results are fab! Real cafe style and size muffins. Delicious!

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

Sorry to go on but another thing you could try is replacing the olive oil with rapeseed oil, it has a nutty buttery flavour.

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

I wouldnt want artificial sweeteners in my baking, there is enough of that out there that you dont have control over. There are other 'real' alternatives though that are less bad than white sugar, agave syrup is good as a non flavour sweetener that I use in quite a lot of things. But I would also say that if its cakes adding spice and things like vanilla gives the impression of sweetness without the calories and I would recommend it for these muffins. And you could put extra sugar on the top of some of the muffins, try broken up sugar cubes, which gives a crunchy topping and extra sweetness for those not worrying about the calories whilst leaving some plain.

jenki2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make these by demand at all the parties I go to!
They go down so well and everyone loves them

x

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

Made these last night, really easy to make and they have gone down really well with the family - lot's of compliments, moist and delicious. The most important thing to remember is not to mix it too much as the recipe states. I used 180ml of yoghurt and 100ml of milk instead of the buttermilk which I couldn't find in the shop. Also I used sunflower oil and golden castor sugar - worked well.

mariakivlehan's picture

Really tasty muffins and are perfect for a sunday brunch. I added dried cranberries instead of and they turned out fab. Will definitely be making these again

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

Really nice muffin recipe, which I made with my four year old daughter one afternoon.

We swapped the blueberries for some very tart raspberries (I don't like blueberries), which made the finished muffins very fruity and moist. We did manage to forget to put the raspberries in the mix so had to poke them into the filled cases which gave a really nice effect of the red berries poking through the top of each muffin.

We also used 120g of sugar and more for topping. We will be making blueberry ones today :)

ivy2tim's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious and easy to make. I didn't have any butter milk to hand so used normal semi-skimmed milk; the muffins turned out really well.

Pages

Questions

Tips