Banana & blueberry muffins

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• CA

  09 March 2008

  CA rated and commented on this recipe

  

  Forgot to rate - 5/5

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• Jane

  09 March 2008

  Jane commented on this recipe

  Hi everyone I'm so happy to see so many great ratings and comments on this recipe, it was a labour of love! Given challenge of creating a low fat muffin by my Editor I was determined to come up with a muffin with proper muffin texture as I hate compromise! We have a very strict Dietician working with us here at Good Food, and in order for me to get that Low Fat and Healthy choice tick I had my hands tied with the sugar levels. The sweetness does depend on your bananas - you could as some of you suggest add a little more sugar. We don't use sweeners or low fat butter subsitutues as a rule in Good Food - what do you think? Do they have a place in our healthier eating recipes? If you were on a diet and wanted to bake a healthier cake that tasted just as good as it's naughty counterpart, would you think twice about adding 'artificial' ingredients if it meant reducing the fat and calories? Would love to know your thoughts. Happy baking, Jane Hornby

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• beth

  10 March 2008

  beth rated this recipe

  

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• Sallyc

  20 March 2008

  Sallyc commented on this recipe

  These are great, I made them this morning, took 20 mins from ingredients to my mouth! I used fat free natural yoghurt and a little more sugar and banana. Will be making them on a regular basis.

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• Lou

  20 March 2008

  Lou rated and commented on this recipe

  

  Sorry but I have to say that I was not a fan of these. I found them very stodgy, more like banana bread with blueberries, not light and fluffy how a muffin should be, also not sweet enough and I did add extra sugar. I think I would rather just eat one good full fat muffin a month, than eat these regualrly!!!!

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• Ellie May

  26 March 2008

  Ellie May commented on this recipe

  I made these yesterday evening as I wanted to give my boyfriend a treat when he came home from work. We have been having a few problems recently and I thought that food was the way to a boy's heart. Unfiortunatly the muffins didnt quite come up to scratch and he threw me and my muff tin out on the streets... :(

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• jacqib

  30 March 2008

  jacqib rated and commented on this recipe

  

  Easy and quick to make. Didn't rise hugely but were certainly as light as one would expect. I made a second batch imediately. I'll try these again with some of the variations mentioned above.

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• Sasha23Lucy

  17 April 2008

  Sasha23Lucy commented on this recipe

  my muffins came out green!! Anyone know why.

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• sablenat

  27 April 2008

  sablenat rated and commented on this recipe

  

  I am so impressed by the texture of the muffins. They are so light and fluffy.

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• Nicky

  02 May 2008

  Nicky commented on this recipe

  Yummy-went down very well (and for those who want a fuller fat option- warm with ice cream!)

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• pinkie

  05 May 2008

  pinkie rated and commented on this recipe

  

  Yummy! Made them last night for breakfast this morning and they were a real treat. Very easy to make, moist and full of juicy fruit. I made sure to use really ripe bananas (after previous comments) and whilst its true that they are not overly sweet they are perfect for breakfast. Will be sure to have these available next we have weekend visitors. Good recipe.

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• anne

  15 May 2008

  anne commented on this recipe

  would definitely not use artificial sweeteners and low fat butters in my cakes and would not want Good Food to advocate it. That is what slimming mags are for! Good quality, natural ingredients are always the healthiest options - in moderation if needs be.

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• Alessandra

  15 May 2008

  Alessandra commented on this recipe

  Made them today. I used plain yoghurt instead of buttermilk, but my muffins didn't turn out so well, they sticked on the paper cases and I wonder why...!

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• Melanie

  16 May 2008

  Melanie commented on this recipe

  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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• Zoebum

  21 May 2008

  Zoebum rated and commented on this recipe

  

  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.

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• Shivvy99

  01 June 2008

  Shivvy99 commented on this recipe

  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.

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• RajenBinder

  02 June 2008

  RajenBinder commented on this recipe

  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!

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• RajenBinder

  02 June 2008

  RajenBinder commented on this recipe

  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!

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• Tracy C

  20 June 2008

  Tracy C commented on this recipe

  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

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• Yolanda

  29 June 2008

  Yolanda commented on this recipe

  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.

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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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