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 81-86

• leigh

  11 September 2009

  leigh rated and commented on this recipe

  

  Very nice but all my blueberries sank to the bottom! I did think the mixture was very wet but I had used 2 whole eggs instead of just egg whites so maybe I needed to reduce some of the milk or oil? Any ideas anyone??!

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• looby2k

  13 September 2009

  looby2k rated and commented on this recipe

  

  I these for my childrens lunch box as an alternative to flapjacks as they love them. They freeze well so it's just so easy to take one out of the freezer the night before then they are still fresh for the next day.

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• pandosmummy

  14 October 2009

  pandosmummy rated and commented on this recipe

  

  really lovely taste and texture. Easy to make with my 4yr old. I wouldn't use so many blueberries next time though as some of the muffins seemed to have more blueberry than muffin!

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• austinali66

  15 October 2009

  austinali66 rated and commented on this recipe

  

  I thought this was a good recipe and one that you can play around with a little to suit your taste or what you have to hand. I used raspberries which worked fine, I also used two whole eggs and a then a little less oil. The muffins didnt rise quite as much as I had hoped and also the mixture made more than 12 more like 17. I served them at a brunch and they went down well, the kids ate the remainder for breakfasts.

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• thedramachick45

  20 October 2009

  thedramachick45 commented on this recipe

  Is there anyway of making these without the banana? - Any reccomendations for a good substitute?

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• Nina Rose

  17 November 2009

  Nina Rose rated and commented on this recipe

  

  Used wholemeal and they came out great. Next time I will try to replace some of the sugar with honey for an even healthier option.

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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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