Banana & blueberry muffins

Banana & blueberry muffins

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

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Low-fat

Can be frozen

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.
Try

Using yogurt

Buttermilk's natural acidity helps to lighten muffin mixes and increases the rise. It's usually available in the dairy section of supermarkets, but if you can't find it, use low-fat plain yogurt instead (a mild bio yogurt is best) or skimmed milk with a splash of lemon juice.

Per serving

202 kcalories, protein 5.0g, carbohydrate 36.0g, fat 5.0 g, saturated fat 0.8g, fibre 2.0g, sugar 14.0g, salt 0.59 g

Recipe from Good Food magazine, February 2006.

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Latest comments and suggestions

Results 121-140

  • Binder photo Anna

    08 January 2011

    Anna rated and commented on this recipe

    1 stars

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

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  • Binder photo Tbirdeo

    11 January 2011

    Tbirdeo rated and commented on this recipe

    5 stars

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

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  • Binder photo Sammy V

    12 January 2011

    Sammy V rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Starbuck

    14 January 2011

    Starbuck commented on this recipe

    I just made them and they are delicious! Will make again.

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  • Binder photo Starbuck

    14 January 2011

    Starbuck rated this recipe

    5 stars

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  • Binder photo PeeJay

    15 January 2011

    PeeJay rated and commented on this recipe

    2 stars

    Quite disappointed as not as much flavour as I was expecting, or hoping for. Quite bland. Found they stuck a lot to the muffin cases as well. Think playing with the recipe is the way to go to inject a bit more flavour - or finding a different one altogether.

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  • Binder photo popadum

    16 January 2011

    popadum rated and commented on this recipe

    4 stars

    Great frozen for lunchboxes. Also nice warmed up in the microwave with a scoop of vanilla ice cream for pudding (although not quite as healthy!).

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  • Binder photo Lutravers

    17 January 2011

    Lutravers rated and commented on this recipe

    5 stars

    Delicious, didn't have any buttermilk as baked these on a whim so soured some semiskimmed milk with lemon juice instead. Will try again with different fruit combinations.

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  • Binder photo Kylie

    22 January 2011

    Kylie rated and commented on this recipe

    5 stars

    I drizzled maple syrup over them just before serving and they were fantastic!

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  • Binder photo NicolaSmudge

    31 January 2011

    NicolaSmudge commented on this recipe

    These were lovely, really light and tasty and I would make them again as my first batch disappeared very quickly, I'm going to add cinnamon next time see if that works.

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  • Binder photo Moonie

    09 February 2011

    Moonie rated and commented on this recipe

    5 stars

    Good recipe. My son is lactose intolerant (no dairy) so used tofu (350 gms) instead of buttermilk. Also added another banana and handful of raisins which stretched the amount of muffins to 14. Because he doesn't get to eat chocolate and ice-cream, he hasn't got much of a sweet tooth but he loved them. Keeps asking for one in his school lunch box! (10 hrs old) ;o)

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  • Binder photo HLouiseJ

    20 February 2011

    HLouiseJ rated and commented on this recipe

    4 stars

    Very nice and tasty. Used 2 whole eggs instead of egg whites and replaced buttermilk with natural yoghurt. Needed a bit more than 20 mn cooking. Made huge fluffy muffins.

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  • Binder photo lockheart

    06 March 2011

    lockheart rated and commented on this recipe

    5 stars

    great, straight forward recipe, easily adapted to what you have to hand. as made on a whim didn't have buttermilk, so added lemon juice to my normal semi skimme milk. also, didn't have enough blueberries so swapped for 200g+ of raisins. used 3 small-medium bananas, overly ripe. ITS ALL IN THE RIPENESS OF THE BANANAS. leave them til practically black, they will be super sweet and full of banana-ry flavour which more than makes up for the low amount of sugar. highly recommended!

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  • Binder photo RTurner

    13 March 2011

    RTurner rated and commented on this recipe

    5 stars

    Really good, have had these for breakfast and as a pudding and they work well as either. As suggested I used yogurt instead of the buttermilk.

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  • Binder photo iirtw63

    20 March 2011

    iirtw63 rated this recipe

    5 stars

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  • Binder photo Gina

    11 April 2011

    Gina rated and commented on this recipe

    5 stars

    Really good recipe! muffins were absolutely delicious

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  • Binder photo CocoVanilla

    14 April 2011

    CocoVanilla rated and commented on this recipe

    4 stars

    These were better than expected! Really moist and juicy due to the banana and blueberries. My bananas were not very ripe, but they were still sweet enough to satisfy my sweet tooth! A great muffin for lunch or breakfast.

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  • Binder photo VikCakeStar

    24 April 2011

    VikCakeStar commented on this recipe

    I followed this recipe to the letter, except that I had no berries. Unfortunately they turned out like chewy bread rather than muffins... maybe I over mixed?!!! Sad waste of ingredients :(

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  • Binder photo Teela

    06 May 2011

    Teela rated and commented on this recipe

    5 stars

    Fantastic recipe, really easy, made some yesterday but as they all went I made more today. I followed the ingredients as printed and all worked well both times. I will now keep in an airtight container until tomorrow to see if they improve.

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  • Binder photo helsbels

    21 May 2011

    helsbels commented on this recipe

    These were delish and I found the mixture made 18 not 12 which was a bonus. I didn't have any buttermilk though so I used milk and lemon juice.

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Low-fat

Can be frozen

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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Per serving

202 kcalories, protein 5.0g, carbohydrate 36.0g, fat 5.0 g, saturated fat 0.8g, fibre 2.0g, sugar 14.0g, salt 0.59 g

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