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 201-220

  • Binder photo Lynsayb

    25 June 2012

    Lynsayb rated and commented on this recipe

    5 stars

    Made these tonight, fairly simple to make and turned out lovely. They were just sweet enough for us couldn't find any buttermilk so combined natural yogurt & milk which seemed to the trick. Would definitely make again they went down a tear!

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  • Binder photo Cathb

    11 July 2012

    Cathb commented on this recipe

    Used a mixture of raspberries and blueberries. Absolutely delicious.

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  • Binder photo lesaucepot

    24 July 2012

    lesaucepot rated and commented on this recipe

    5 stars

    Gorgeous - really moist and fruity and oaty. Perfect for a Sunday morning with a pot of coffee.

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  • Binder photo Barbs

    02 August 2012

    Barbs rated and commented on this recipe

    4 stars

    Tried these with whole meal flour to add more fibre and nutrients. They didn't rise as much so made another batch with half white and half whole meal. They were great. For me an improvement on the original recipe, which was good anyway. I also used a bit less sugar (90g) as I don't like very sweet muffins. They were fab. May reduce sugar a bit more next time, especially if the bananas are very ripe.

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  • Binder photo ek112

    05 August 2012

    ek112 rated and commented on this recipe

    3 stars

    The cakes themselves were nice but they stuck to the paper cases so i will try silicone cases next time.

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  • Binder photo ek112

    05 August 2012

    ek112 commented on this recipe

    The cakes themselves were nice but they stuck to the paper cases so i will try silicone cases next time.

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  • Binder photo ek112

    05 August 2012

    ek112 rated this recipe

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  • Binder photo Laypy

    06 August 2012

    Laypy commented on this recipe

    These went down very well in the office. Agree that they do taste better when left in a container. But still yummy out of the oven.

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  • Binder photo thealphabeta

    28 August 2012

    thealphabeta rated and commented on this recipe

    5 stars

    Very nice. Add cinnamon too - yum

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  • Binder photo Emily Jefferson

    09 September 2012

    Emily Jefferson rated and commented on this recipe

    5 stars

    These are obviously american style breakfast muffins so not supposed to be super sweet. (though i did add a smidge more sugar!) Used half low fat yoghurt and low fat creme fraiche as that is all I had in the fridge, worked really well. Also used whole eggs, sprinkled some whole rolled oats on the top with some Demerara. My silicone mould is a bit smaller so I got 17 muffins out of this mix. Will become a regular weekend staple.

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  • Binder photo Kizmcg

    24 September 2012

    Kizmcg rated and commented on this recipe

    5 stars

    Have literally just baked these and they are lush! They stuck a lot to the paper case but I'm not sure why....

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  • Binder photo Ginge

    14 November 2012

    Ginge rated and commented on this recipe

    5 stars

    Absolutely delicious, and you'd never believe they were low fat. Followed the recipe and had no problems with sweetness - just right to me.

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  • Binder photo sally29

    16 November 2012

    sally29 commented on this recipe

    I just made this today and added 20 more grams of sugar but still not sweet enough for me too although texture wise , its moist,light and floppy . Maybe will try adding 50 gms more sugar next time.

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  • Binder photo Smurf

    26 November 2012

    Smurf rated and commented on this recipe

    4 stars

    Very nice and simple muffins that you can eat without feeling too guilty! Great as a mid morning/afternoon snack to keep going. Very quick & easy to make, just mix all the ingredients together and bake!

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  • Binder photo chessiegolf

    01 December 2012

    chessiegolf rated and commented on this recipe

    1 stars

    Have tried these twice, followed recipe but both times muffins were not cooked on bottom, put them back for 5 mins more but still half of muffin left in case. Disappointing.

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  • Binder photo jtacon

    02 December 2012

    jtacon rated and commented on this recipe

    5 stars

    Very good, followed the recipe exactly, except I used frozen blueberries and a mix of yogurt and regular milk (worked well). Cooked 20 min. Don't know how it will keep though.

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  • Binder photo Mirela

    06 December 2012

    Mirela commented on this recipe

    Hi all, I have made these yesterday, they came up very nice, for my 1st time- muffins. Lovely taste!

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  • Binder photo lulitadow92

    10 January 2013

    lulitadow92 commented on this recipe

    If you think Joel`s story is super..., 1 weak-ago my cousinns step-daad basically brought home $9910 workin a seventeen hour week at home and the're friend's step-sister`s neighbour did this for 5 months and made more than $9910 parttime from a mac. apply the steps at this address, ====>>bit90.com<<====

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  • Binder photo lenoreuprichard35

    15 January 2013

    lenoreuprichard35 commented on this recipe

    what Victoria implied I am taken by surprise that a mother able to make $4485 in 4 weeks on the internet. have you read this site link ====>>bit90.com<<====

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  • Binder photo susanrose635

    22 January 2013

    susanrose635 commented on this recipe

    Riley. I agree that Theodore`s posting is unimaginable, I just purchased Mitsubishi Evo after I been earnin $9928 thiss month and a little over ten grand last-munth. this is definitely the nicest-work Ive ever had. I started this 8-months ago and straight away began to make more than $70 per hour. I follow this website, +++++++++++++ bit90.com +++++++++++++

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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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