Banana & blueberry muffins

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Results 181-200

• Barbarella

  09 February 2012

  Barbarella rated and commented on this recipe

  

  Absolutely Gorgeous!! I�m not a huge baker but these were well worth my effort. I used yogurt instead of buttermilk too and took the advice from other reviews and used 20g more sugar and then more for sprinkling on top. I also used wholemeal self raising flour and added a grated apple, and used one whole egg and one egg white as suggested. They came out really well, moist but light and the best of all absolutely guilt free! Will definitely be making these again!!

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• manicmum1

  12 February 2012

  manicmum1 rated and commented on this recipe

  

  These muffins turned out beautifully...I used sunflower oil as my olive oil wasn't 'light' and my bananas were very ripe....both were bought (and are often seen) in the reduced (sell by date up) section of the supermarket. Sweet enough for our family, and actually lovely for breakfast warm from the oven...

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• Annie-Sue

  12 February 2012

  Annie-Sue rated and commented on this recipe

  

  Fab recipe! - Will definitely be making these again. After reading previous comments, I added a wee drop extra sugar. I didn't have any light olive oil so used rapeseed oil - still came out light and fluffy. Hmm... I also used natural yoghurt and semi-skimmed milk instead of buttermilk. So... having made various changes they still taste amazing!!

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• HappyBunny

  14 February 2012

  HappyBunny rated and commented on this recipe

  

  These are great muffins although I also increased the sugar content by 30g. They were lovely and fluffy on the day but by the next day, the muffins were slightly sticky in my mouth. I'm not sure how to counteract that next time...

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• wee scot

  28 February 2012

  wee scot rated and commented on this recipe

  

  Great healthier muffin recipe, I was looking for something a bit different for breakfast and these are just the thing. As others have mentioned not overly sweet but I don't mind that. I used medium olive oil since I didnt have light and they turned out fine. A lovely change for breakfast.

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• EmmaB

  29 February 2012

  EmmaB rated and commented on this recipe

  

  not quite moist enough as everyone has said and needed more sugar as they were a teensy bit bland. having said that, they looked good & fruit in them was nice - I put raspberries and blueberries in

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• JulieG

  13 March 2012

  JulieG commented on this recipe

  Absolutely foolproof! Used both yoghurt and buttermilk, both work but I do prefer the muffins with buttermilk.

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• SarahM

  19 March 2012

  SarahM rated and commented on this recipe

  

  Lovely recipe! Also makes a yummy tray bake

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• hetherine

  21 March 2012

  hetherine commented on this recipe

  made using tinned pineapple in juice in place of blueberrie .also used the juice instead of all buttermilk so sort 2;1 ratio the 1 being juice. also added 1tsp cinnamon and used half wholemeal half ordinary selfraising and as bannas were still unripe stuck them under the grill in their skins for a few minutes. used the new flora stuff in place of oil and whole eggs in place of whites only. they have turned out beautifully very scrummy and delicious happy tums alround

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• dr293

  22 March 2012

  dr293 rated and commented on this recipe

  

  Made these muffins today and they came out very tasty. I did however make a few adjustments: I used self-raising wholemeal flour instead of white to make them a bit more healthier, used whole eggs, added splenda to make them a bit sweeter and a teaspoon of cinnanom. A good recipe that you can play around with to suit your taste. I shall be making these again!

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• Padraig

  31 March 2012

  Padraig commented on this recipe

  These are kind of like healthy muffins. They are low in kcals and a but bland. They were nice but nothing amazing. The oatmeal on top is a great idea!!

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• minicoopergirl

  03 April 2012

  minicoopergirl rated and commented on this recipe

  

  Have made these this evening, hadnt got blueberries, so used a mixture of nut museli, porridge oats, bananas, 2tbs maple syrup, plain yogurt.... these for me needed a n extra 5mins added to the cooking time ...absolutely marvelous.

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• AliceClareC

  05 April 2012

  AliceClareC commented on this recipe

  This is the third time I've made these and I love them :) This time however, instead of mashing the bananas, I sliced them finely so that I would get nice bursts of banana in the muffin as I can't really taste them usually. I also sprinkled some demerara sugar on the top for added sweetness and crunch on the top :)

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• Antoinette

  07 April 2012

  Antoinette rated and commented on this recipe

  

  Lovely muffins and perfect for kids as they are so healthy. I agree the muffins improve with "age". They do lack a bit of oomph though, probably because they are so low in fat.

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• Zoglet1

  20 April 2012

  Zoglet1 commented on this recipe

  made these according to the recipe, using frozen blueberries slightly defrosted in microwave (much cheaper to buy frozen!). I also used wholemeal self raising flour. I think the result is delicious....its not hugely sweet or banana-ey (I left the bananas on windowsill for a week and they were reasonably brown) but I don't have a hugely sweet tooth so that's ok. I also used rapeseed oil instead of olive oil as it responds better at high temperatures than olive oil and is supposed to be the healthiest! I will try the tip from another review of keeping for a day or so to see if the flavour gets even better. Next time I might try a few more blueberries and even riper bananas :-)

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• Lou

  23 May 2012

  Lou commented on this recipe

  These are really yummy, and don't have to feel too guilty when eating one (or 2!). Will definitely make them again, maybe using other ingredients such as raisins, grated apple and cinnamon, apricots.....

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• Eire to Perth

  30 May 2012

  Eire to Perth commented on this recipe

  I usually freeze very over-ripe bananas and then defrost which results in a really intense banana flavour. I used apple instead of the blueberries, which I cooked down slightly with a tsp each of sugar and cinnamon. The result was really good and they tasted fantastic.....definitely the type of muffin you can classify as a healthy breakfast!

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• Kate

  09 June 2012

  Kate rated and commented on this recipe

  

  Found them a little bland and think they need a touch more sugar.

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• mayapz

  18 June 2012

  mayapz commented on this recipe

  First time making muffins, absolutely yummy. No problem with sweetness or consistency. Looked great tasted fab can't fault the recipe. Will definitely make again. Is there a substitute for the banana though because husband did not like?

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• Katy

  21 June 2012

  Katy commented on this recipe

  Great to have in the freezer for a quick and easy breakfast that is tasty and healthy as they defrost well. Definitely need to ensure the bananas are ripe - as with all banana cake recipes. Quite light with a springy texture, they were gone in seconds and had to make another batch in order to have some left to freeze!

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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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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 10 mins

Cook 20 mins

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

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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