Banana & blueberry muffins

Banana & blueberry muffins

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(156 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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twinmum's picture
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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
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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
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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....

robdee43's picture

This is the first recipe that I have tried that actually turned out looking just like they did in the photo with the recipe! They are really easy too, I used Semi-skimmed milk with a splash of lemon juice and they rose beautifully, this is definatley one of the best muffin recipes and I will use it again.

loolou's picture

This quick and easy recipe makes lovely muffins. Not overly sweet which is just the way I like them. Perfect for breakfast. I'm looking forward to trying them after they have been stored for a couple of days...

robyn256's picture
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Yum yum yum... But yes, you should make these 2 days before you plan to eat them and store in a cake tin to moisten up and bring out the flavours. And this makes a huge quantity. I made half the batch without blueberries for my fruit-hating children, and they loved them.

zoekeys58's picture
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Horrible

nickyb04's picture
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really tasty- everyone loved these and didnt realise they were low fat. plenty of porridge oats on top for extra tastiness

ismaytyrie's picture

I have recently made these muffins and thought they were delicious. I disagree with storing them as I found that they became heavy and i used all the ingredients as stated. I have recently mad blackberry and raspberry muffins using the same initial ingredients and they were really scrummy.
Jan. Coventry

notmum's picture
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These are yummy, I used plain yogurt instead of buttermilk, they were light and moist, I used more blueberries.
In response to 'Jane' I personally would never use artificial sweetener etc in my cooking and would always rather eat less of something lovely than lots of something mediocre or full of chemical additives.

funkybabe's picture

These are delicious-i used half wholemeal flour, and used 85g melted butter instead of the oil. I also added a tsp of demerara sugar on top of the muffins to give a lovely crunch to the topping.

n65l34d's picture

BEAUTIFUL everybody who ate one loved. However mine were not that healthy as i forgot to buy bananas and used choc chips instead.

yandrea's picture

I used fat free yogurt instead of buttermilk and whole wheat self-raising flour. Loverly recipe, my family did not like the blueberries though. Next time round I will use raisins or other berries.

tracycarmichael's picture

These are abolutely yummy!! I used half white flour and half wholemeal flour. I also only added the berries to half of the mixture so landed up with plain banana muffins and banana & blueberry muffins for some variety. I must say that they are not as sweet as the "unhealthier" versions you'll buy in the stores - but then that is the point isn't it?? My husband - whose not much of a health freak - totally loved them too... so well done, keep up the good work - and thanks very much!! I'll definately be making these again and again...
Tracy

lahiri's picture

Doubled the measurements and substituted chopped mangoes for the blueberries and added additional half a cup of milk. Muffins came out superbly moist and delicious. Very easy to add other fruits to try new flavours. Will add some cinnamon the next time to heighten the banana flavour. All 30 muffins disapperared within a day!

lahiri's picture

Duobled the measurements and substituted chopped mangoes for the blueberries and added additional half a cup of milk. Muffins came out superbly moist and delicious. Very easy to add other fruits to try new flavours. Will add some cinnamon the next time to heighten the banana flavour. All 30 muffins disapperared within a day!

shivvy99's picture

Sasha23Lucy - you may have put in too much soda. You really have to be careful dosing baking soda as too much can give that horrible grey, green colour.

zoebum's picture
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I found them dry and they stuck to the wrappers. Not something i would happily give out. They also lacked in colour though i thought that the blueberries would make them look a bit more pleasant...They were generally dull.

mellie_mac's picture

YUM! My bananas were very ripe and I used the full 100g of sugar in the mix and added more to the top - and the muffins turned out perfectly sweet enough for us. I used frozen blackberries instead of blueberries and I didn't have buttermilk (who does?!) so I used a 50:50 mix of low-fat bio yoghurt and semi-skimmed milk with a dash of lemon juice. They turned out beautifully moist and my whole family loved them. Will try making them with half wholemeal flour and half plain flour next time to make them slightly healthier.

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