Banana & blueberry muffins

Recipe uploaded by

Jane Hornby

42 ratings

Recipe by Jane Hornby

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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.

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, salt 0.59 g

Latest comments and suggestions

Results 41-60

• TASHY-D

  01 July 2008

  TASHY-D commented on this recipe

  BEAUTIFUL everybody who ate one loved. However mine were not that healthy as i forgot to buy bananas and used choc chips instead.

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• Jasmine

  18 July 2008

  Jasmine commented on this recipe

  These are delicious-i used half wholemeal flour, and used 85g melted butter instead of the oil. I also added a tsp of demerara sugar on top of the muffins to give a lovely crunch to the topping.

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• sally

  09 August 2008

  sally rated and commented on this recipe

  

  These are yummy, I used plain yogurt instead of buttermilk, they were light and moist, I used more blueberries. In response to 'Jane' I personally would never use artificial sweetener etc in my cooking and would always rather eat less of something lovely than lots of something mediocre or full of chemical additives.

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• Clare

  17 August 2008

  Clare commented on this recipe

  I have recently made these muffins and thought they were delicious. I disagree with storing them as I found that they became heavy and i used all the ingredients as stated. I have recently mad blackberry and raspberry muffins using the same initial ingredients and they were really scrummy. Jan. Coventry

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• Nicky

  04 September 2008

  Nicky rated and commented on this recipe

  

  really tasty- everyone loved these and didnt realise they were low fat. plenty of porridge oats on top for extra tastiness

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• Zoe

  18 October 2008

  Zoe rated and commented on this recipe

  

  Horrible

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• robyn256

  22 October 2008

  robyn256 rated and commented on this recipe

  

  Yum yum yum... But yes, you should make these 2 days before you plan to eat them and store in a cake tin to moisten up and bring out the flavours. And this makes a huge quantity. I made half the batch without blueberries for my fruit-hating children, and they loved them.

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• lou

  02 November 2008

  lou commented on this recipe

  This quick and easy recipe makes lovely muffins. Not overly sweet which is just the way I like them. Perfect for breakfast. I'm looking forward to trying them after they have been stored for a couple of days...

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• Dee Johnson

  27 November 2008

  Dee Johnson commented on this recipe

  This is the first recipe that I have tried that actually turned out looking just like they did in the photo with the recipe! They are really easy too, I used Semi-skimmed milk with a splash of lemon juice and they rose beautifully, this is definatley one of the best muffin recipes and I will use it again.

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• jules

  05 December 2008

  jules commented on this recipe

  I made these muffins at a Community Cook-in last summer and added wholemeal self-raising flr along with mixed oats and the plain yoghurt(low-fat) so i can honestly say the muffins were enjoyed by most of my cooking/baking cohorts.I will definately be making them again in batches to freeze for the occasional pud/break-fast....

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• jules

  05 December 2008

  jules rated this recipe

  

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• LittleFoodies

  03 January 2009

  LittleFoodies rated and commented on this recipe

  

  These were great! A very easy recipe to follow. The only thing I did differently was added more blueberries because we had a lot that were on the verge of turning.

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• Alan5*

  12 January 2009

  Alan5* commented on this recipe

  I substituted the blueberries for raspberries and used light coconut milk instead of butter milk, this gave gave a wonderfull tasty muffin and only alters the nutritional content by 8kcals making it 210 per muffin and reduces the fat to 4g. Well worth a try if you like something that little bit more uniuqe and are looking to impress.

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• twinmum

  22 January 2009

  twinmum rated and commented on this recipe

  

  Yum. Easy. No buttermilk in so substituted low fat vanilla yog. They look great too.

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• cookingsis

  07 February 2009

  cookingsis rated and commented on this recipe

  

  instead of using porridge oats, i used wholemeal flour and still turned out quite nicely :)

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• Leamac83

  09 February 2009

  Leamac83 rated and commented on this recipe

  

  Made these yesterday and they were yummy, i halved the quantity as didnt want a load of them, still made 8! Also didnt have buttermilk so used skimmed with some lemon juice, didnt have fresh blueberries so used dried and soem dried cranberries. Delicious and looked pretty much like the picture!!

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• RedChez200

  09 February 2009

  RedChez200 commented on this recipe

  A really nice recipe, I used wholemeal flour, dark brown sugar and skimmed milk and it worked a treat. I've also tried an apple & cinnamon version and they've all got down at treat with family and colleagues.

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• RedChez200

  09 February 2009

  RedChez200 rated this recipe

  

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• Elisa

  11 February 2009

  Elisa rated this recipe

  

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• Kay

  14 March 2009

  Kay commented on this recipe

  The recipe doesn't say what to do with the egg whites. I assume you whisk them - but to what stage?

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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, salt 0.59 g

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