Banana & blueberry muffins

Banana & blueberry muffins

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(176 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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



    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



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


  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 (248)

sammyv's picture

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

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

annaperkins's picture

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

bmhwest's picture

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

blulou's picture

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

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

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


mrscoltman's picture

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

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

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

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

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

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

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

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!


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