Banana & blueberry muffins

Banana & blueberry muffins

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(173 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)

rinabatt's picture
5

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
5

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
4

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.

showey'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.

corkett's picture
5

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
5

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.

leamac83's picture
4

Made these yesterday and they were yummy, i halved the quantity as didnt want a load of them, still made 8! Also didnt have buttermilk so used skimmed with some lemon juice, didnt have fresh blueberries so used dried and soem dried cranberries. Delicious and looked pretty much like the picture!!

cookingsis's picture
3

instead of using porridge oats, i used wholemeal flour and still turned out quite nicely :)

twinmum's picture
5

Yum. Easy. No buttermilk in so substituted low fat vanilla yog. They look great too.

funkyaup's picture

I substituted the blueberries for raspberries and used light coconut milk instead of butter milk, this gave gave a wonderfull tasty muffin and only alters the nutritional content by 8kcals making it 210 per muffin and reduces the fat to 4g. Well worth a try if you like something that little bit more uniuqe and are looking to impress.

littlefoodies's picture
5

These were great! A very easy recipe to follow. The only thing I did differently was added more blueberries because we had a lot that were on the verge of turning.

zodiac-gem's picture
4

I made these muffins at a Community Cook-in last summer and added wholemeal self-raising flr along with mixed oats and the plain yoghurt(low-fat) so i can honestly say the muffins were enjoyed by most of my cooking/baking cohorts.I will definately be making them again in batches to freeze for the occasional pud/break-fast....

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