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 5g, carbohydrate 36g, fat 5 g, saturated fat 0.8g, fibre 2g, sugar 14g, salt 0.59 g

Recipe from Good Food magazine, February 2006.

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Latest comments and suggestions

Results 141-160

  • Binder photo Jane

    07 June 2011

    Jane rated and commented on this recipe

    3 stars

    This was OK, the texture was a bit rubbery.

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  • Binder photo Cat

    09 June 2011

    Cat rated and commented on this recipe

    3 stars

    made them as instructed but although I added 20g more sugar still not a sweet enough taste, bananas just right but may try with something else other than blueberries.

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  • Binder photo helsbels

    10 June 2011

    helsbels rated and commented on this recipe

    4 stars

    These are lovely and best of all, really easy

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  • Binder photo zimzimma

    13 June 2011

    zimzimma rated and commented on this recipe

    5 stars

    Lovely recipe - not overly sweet and I love bananas and blueberries, which is a bonus! They had a light texture and even looked like the ones in the pic. Will definitely make these again.

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  • Binder photo nanasandie

    14 June 2011

    nanasandie commented on this recipe

    Made these muffins last week end and was very disappointed with them. I bake all the time and I have to say I won't be making these again. I left them in a tin over night and everyone thought they were awful!

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  • Binder photo Amelia Lewis

    16 June 2011

    Amelia Lewis rated and commented on this recipe

    5 stars

    I have made these muffins many times and I LOVE THEM x Everyone needs to try them!!

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  • Binder photo Emmy

    26 June 2011

    Emmy rated and commented on this recipe

    4 stars

    I made these this afternoon for my tutor as a present (as I won't have her next year and she's helped me loads with my UCAS). I took the suggestion of using blueberries and raspberries, and it tastes really good. The changes I made was that I used 1 medium and 1 large banana, added a squirt of golden syrup, and used extra virgin olive oil instead of light olive oil. Really good, though I think I may stick to blueberries next time (they taste good with raspberries, but I've never really been a fan of the fruit, might try strawberries, or maybe chocolate next time).

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  • Binder photo Joan

    07 July 2011

    Joan commented on this recipe

    Very easy recipe and wonderful result. My muffins were had a veyr marked banana flavour but my bananas were very ripe. I could imagine that you could vary the addition of blueberries for most soft fruit and chocolate chips etc. Very pleased with end product. Thank you

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  • Binder photo reme

    12 July 2011

    reme rated and commented on this recipe

    5 stars

    Great tasty muffin. I have made them a couple of times and they are now a firm favourite. I agree with previous comments they are better the next day, as they can stick to the muffin cases quite a bit on the first day.

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  • Binder photo Phoebe

    26 July 2011

    Phoebe rated and commented on this recipe

    5 stars

    Really good recipe- love the crunchy topping. Every body asks me to make them again

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  • Binder photo Anna

    27 July 2011

    Anna commented on this recipe

    Really didn't taste of anything at all. Disappointing

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  • Binder photo Anna

    27 July 2011

    Anna commented on this recipe

    Really didn't taste of anything at all. Disappointing

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  • Binder photo Samantha

    30 July 2011

    Samantha rated and commented on this recipe

    4 stars

    I used 2/3 blueberries and 1/3 sultanas and very ripe bananas. I loved them but my husband and eldest son thought the blueberries were too bitter. Will substitue those for apple next time.

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  • Binder photo soleluna

    01 September 2011

    soleluna rated and commented on this recipe

    4 stars

    I've made these a few times, once with blueberries and once with blackberries. I agree that they are not very sweet but anyway the whole family loved them, including my two year old!

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  • Binder photo Lisa

    13 September 2011

    Lisa rated and commented on this recipe

    5 stars

    Hi, Just made this banana muffin last night. It is delicious and easy to prepare. The whole process take less than 30 minutes. I Added a 1/2 cup of whole walnuts and blueberry into it. It is truly delicious Thanks for sharing. Lisa www.bakingfrenzy.com

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  • Binder photo Jesskerry

    18 September 2011

    Jesskerry rated and commented on this recipe

    4 stars

    Really yummy-I added a little bit more sugar to make them a touch sweeter

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  • Binder photo Tiny Lori

    22 September 2011

    Tiny Lori rated and commented on this recipe

    4 stars

    I made these the other evening and I was surprised at how easy they were although I ended up with about 25 muffins! We didn't have any blueberries so I just chopped up 150g of chocolate and added only 50g of sugar. I added an extra 50g of oats and an extra banana and they went down a storm. However, as I said, I ended up with about 25 HUGE and abnormally shaped muffins because the of the self raising flour. These are great for the morning, even if a little bold.

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  • Binder photo naomi

    06 October 2011

    naomi rated this recipe

    4 stars

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  • Binder photo sarahlowden

    10 October 2011

    sarahlowden rated and commented on this recipe

    5 stars

    Absolutely delicious!

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  • Binder photo meisterstueck

    13 October 2011

    meisterstueck rated and commented on this recipe

    4 stars

    They turned out really nice. I got 11 muffins out of the dough, they were a little small though. Next time might make only 9 or 10. They were great for breakfast the next morning and my boyfriend who usually only likes sweets with a lot of sugar really liked them too.

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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 5g, carbohydrate 36g, fat 5 g, saturated fat 0.8g, fibre 2g, sugar 14g, salt 0.59 g

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