Banana & blueberry muffins

Banana & blueberry muffins

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(157 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

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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xray30uk's picture

Mine didn't rise very well and took over 35 mins to cook through, followed the recipe to the letter, will try again later. Could have been my mood that flattened them!!!

barnabybabe's picture
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Made with caster sugar and mixed dried fruit, a lovely muffin. Not very sweet, but fruity and a nice slight banana hint. Didn't colour very well on top, so I left them in a touch to long, and they were a little brown on the bottom and stuck to cases a bit. Will remember this for next time, would make again, as good option for a healthier muffin. Might try some apple along with other fruit next time.

josp74's picture
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I got the recipe from a magazine, wish I'd seen it on here first and read all the comments. They look amazing when they come out of the oven and I couldn' wait to try one - very disappointed. I don't consider that I have a sweet tooth but they really do need some extra sugar.
I couldn't get hold of ripe bananas and didn't have time to wait for them to be so perhaps that would have helped. We're having a picnic on Sunday so I'll do as advised and put away in a tin until then and see how they are. I

dean_tanya's picture
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I was surprised at how well these turned out. Of course they don't taste quite as good as the full-fat version, but they're still yummy and it's a slightly more virtuous treat with my elevenses. I left my bananas in a plastic bag with an apple for a few days to ripen faster (apples emit a lot of ethylene, which makes fruit ripen faster). They were practically liquified by the time I unpeeled them! I was dubious, but they worked perfectly in the recipe. And I took the tip about adding maple syrup for sweetness, which made the difference.

liseann's picture

I made these last night and they were a complete success. After reading through the previous comments and researchig the best tips for making big fluffy muffins I set to work. I used raisins in place of blueberries and semi skimmed milk with lemon juice rather than buttermilk. I had to take photos for my blog as they looked so perfect. Thanks for all the tips and the recipe!

alindfors's picture
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For a low fat version, this muffin isn't bad at all. Has very similar texture to a "full fat" muffin, but it could do with a bit more sweetening. Even with almost black bananas they we're sweet but not overly sweet, so great for a filling breakfast muffin.

rinabatt's picture
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YUM these are sooo good! I only had 2 small bananas so I just used 3/4 of all the other amounts and didn't have buttermilk so used "virtually fat free natural yoghurt" with a splash of lemon juice. Even though I reduced the recipe by 1/4 it still made 14 muffins! The only thing I notice is that the small rise that they do get does tend to drop after cooling which has happened when I made the recipe before using the full ingredient amounts and buttermilk.... any ideas how to make them a little lighter?? Also I lightly oiled my cases as I remember them sticking quite a lot last time, this has definitely made a difference this time.

lizbotrobot's picture

These are beautiful! Just had one straight from the oven-bliss! I used 3 really really ripe bananas, left out the olive oil and used 2 whole eggs instead. Also used dark chocolate chips instead of blueberries (wasn't feeling that healthy!). Definitely recomend!

lindseybowers's picture

Made these again at the weekend and replaced sugar with Splenda to reduce cals further and added chopped strawberries as well as blueberries. I think they were even better than the first batch :-)

lindseybowers's picture

Made these last night using low fat yogurt and golden caster sugar and they came out beautifully. Had one for breakfast this morning and my boyfriend had two- and he's not even a sweet person! A perfect wholesome, guilt-free muffin.

torchwood's picture

These look really good. I think that I might make them this weekend.

gervais's picture
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I have used many muffin recipes all of which are extremely easy to follow and this is no exception. Whilst still a big fan of the 'good old fairy cake', there are times when I can thelp but think of the quote from Delia concerning the making of muffins... " this is death to fairy cakes" !!
Family and friends just love them.

gembrunton's picture
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These muffins were very good, and i found them more than sweet enough. Only one criticism, and that is using over-ripe bananas makes the muffins come out with a green tinge (presumably because the bananas blacken on cooking) and seems to prevent them rising as far as a muffin should. I used raspberries instead of blueberries. might try date and walnut next time!

sunset123's picture

I work in a nursing home. The SU loved them. Has most of them have no teeth. Very soft for them.

auntyfanty's picture

Absolutley first class recipe for a first time muffin maker - the children devoured them mmediately. I, too used yoghurt instead of buttermilk, and found the sweetness level perfect.

abbymardell's picture

I love these muffins and make them virtually every week! I have tried them with fresh bueberries and frozen blueberries, fresh blueberries work best. I replaced the sugar with granulated sweetner. I think the recipe works best if you sift the flour and keep the final mixing stage to a minimum.

sunset123's picture

Hello

corkett's picture
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Yummy muffins! So easy and quick to make. Not for the sweet toothed but still great for when you have a naughty craving. Kept well for 5 days in air tight container. Perfect for breakfast on the go or a snack at break time. Can see these becoming a firm favourite.

kayharwood's picture

The recipe doesn't say what to do with the egg whites. I assume you whisk them - but to what stage?

redchez200's picture
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A really nice recipe, I used wholemeal flour, dark brown sugar and skimmed milk and it worked a treat. I've also tried an apple & cinnamon version and they've all got down at treat with family and colleagues.

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