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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ivy2tim's picture
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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.

jzls25's picture
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Lovely! We had no problems with them sticking to the cases and thought they were sweet enough. We just used blueberries as our bananas are still green but may try them with peaches & blueberries next. Or maybe white chocolate and blueberries - yum!

Thanks to all the other suggestions here, I made some changes with the recipe (I halved the ingredients to make 6 muffins):

~ Used wholemeal flour
~ Added 1/2 tsp baking powder
~ A drop of vanilla
~ 60g brown sugar
~ 0% fat natural yoghurt
~ Used 3 tbsps of unsweetened apple sauce & 1tbsp olive oil.

At the end I added a drop of rice milk as I thought the mixture was a bit too sticky and thick.

paradisehouse's picture

Great recipe and made 14 big soft moist muffins which keep v.well. I used sunflower oil, 2 whole eggs, about 180ml lemon curd yoghurt ('cos thats what I had in fridge) made up to the full amount with milk, and a few more blueberries. Oh and think I used about 20g more sugar than recipe says, will def. make this recipe again and again.

katieb_80's picture
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I thought these were a disaster when they came out the over as the casing stuck to the muffins but after a day they were perfect. Used frozen berries and they could do with some more sugar...good for breakfast on the go!

teamjudy's picture

WHEAT AND DAIRY FREE.
I made these with wheat free flour (adding 2 tblsp rice milk as flour always needs more moisture) and vanilla soya yoghurt instead of the buttermilk. They were a real family hit for everyone and knowbody suspected the "free from" status!

ramplingcharlotte's picture

Simply Superb!

After reading others comments, I added 2 tbsp of maple syrup and added 50:50 blueberries and raspberries. Also, I didn't have any buttermilk so I used semi-skimmed milk with 1 tsp of lemon juice added to it.

Will definitely be making these again!

jambo66's picture
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Really enjoyed these and, unlike some, I loved them straight out of the oven which didn't give me the chance to see if they tasted good after a few days! Didn't taste like they were low fat. Will definitely make again.

audrie02's picture

I think blueberries work good. I found mine last weekend in Morries costing £1. I bought some and tried them and think the receipe was not the best I have tried. I want a receipe where they taste good and are fluffy light. anyone?

leicstiger's picture
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these are absolutly delicious! I don'r like waste so I added 2 whole eggs and there was no buttermilk in the supermarket so I used soured cream. They were soft and moist and bursting with flavour, yum yum :)

fionablandford's picture

I just made these and ....... forgot the oil totally!! they seem to look ok though - rose really well and taste good- not to sweet but thast good - i'm not sure how well they will keep with no oil... but i guess it makes them even lower fat!!! quick and easy to make - but they do seem to have stuck to the paper cases really badly!

aims818's picture
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really nice but using the oils made it abit stogy for me
they werent as light....?! ha!
maybe just my bad cooking!
but they tasted really nice all the same :)

n_berb's picture
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Nice moist muffins with lots of flavour!

dazed125's picture

I came across this recipe whilst looking for a healthier option to satisfy my muffin addiction! This recipe is fantanstic, I have made several batches as per recipe and also replacing the banana with stewed apple and pear and flavoring with lemon and raspberries. I also add a little vanilla. I think those saying they aren't sweet enough must have a very sweet tooth, as they were just perfect...the only problem being my fiance and colleagues are now also addicted to muffins!!

monenna's picture

I replaced the blueberries with dried cranberries. The muffins turned out chewy and a bit flavourless. Maybe I need to wait until it's blueberry season and try them again.

lizzieanderson86's picture

Hey , i want to make these but i could only find light brown sugar in my local store, would this do instead of muscovado surgar?? Help ASAP would be great..thanks
x

ewelinazur's picture
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yummy!!

melanieday's picture
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This recipie was easy to make and looked just like shop bought muffins. I was very impressed as were the people who ate them!

I followed the recipie and didnt have any trouble with sinking blueberries.

bonney-blythe's picture
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In our house bananas are always rejected as soon as they become lightly speckly so I stick them in the freezer and make these muffins when I have time. It works really well - just allow the bananas to defrost, remove the skins and mash together with the buttermilk. Frozen blueberries also work well. Always very popular in our house.

ninarose's picture
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Used wholemeal and they came out great. Next time I will try to replace some of the sugar with honey for an even healthier option.

thedramachick45's picture

Is there anyway of making these without the banana? - Any reccomendations for a good substitute?

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