Banana & blueberry muffins

Banana & blueberry muffins

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(176 ratings)

Prep: 10 mins Cook: 20 mins


Serves 12
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

Nutrition and extra info

  • Can be frozen

Nutrition: per serving

  • kcal202
  • fat5g
  • saturates0.8g
  • carbs36g
  • sugars14g
  • fibre2g
  • protein5g
  • salt0.59g
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  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g light muscovado sugar
  • 50g porridge oat, plus 1 tbsp for topping
  • 2 medium bananas, the riper the better



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 284ml carton buttermilk
  • 5 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 egg whites
  • 150g punnet blueberries



    Blueberries are one of the few edibles native to North America and credited with being…


  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.

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Comments (248)

laurenbetts's picture

These tasted so good, and were so quick and easy to make - no issues at all. I also saw in these comments that someone sprinkled flaked almonds on their muffins and I tried this and it tasted really good. Will definitely bake again.

suzlovescake's picture

This is a good recipe for using over ripe bananas that I keep in the freezer until needed. I adapted the recipe slightly for my own preference and used whole eggs, half self raising wholemeal flour, and experimented using honey and agave syrup instead of sugar. The result was a very tasty breakfast muffin!

jule955's picture

Absolutely delicious, and really easy to make. I add some flaked almonds for a bit of a crunch, it goes great with the blueberries. I love these muffins, they're so much nicer than shop-bought ones and feel so much healthier.

suzlovescake's picture

I like the idea of using flaked almonds, I will try this next time I make these!

lydiamaria50's picture

I made these to use up some very ripe bananas and used the blueberries. Added some cinnamon and used sunflower oil instead of the Olive Oil, natural yoghurt instead of buttermilk. Turned out very well, will def. make again!

FrankieSnaith's picture

Slightly rubbery texture, I still enjoyed the taste but they didn't harden at the bottom and like I said slightly rubbery. If anyone has any tips to change this texture let me know!!! :)

suzlovescake's picture

The only thing I could think of is possibly over stirring the mixture? The more lumpy the mixture the lighter the muffin is in texture so only stir just enough to combine.

Raisin and Dates's picture

yum yum... used frozen raspberries instead of blueberries as I didn't have any. easy peasy and going to freeze some for lunch boxes during the week....

hazine124's picture

I poured the entire mixture into a lined 9" brownie pan and baked it for about 25mins (or maybe 30 - I forgot to check the clock) until it was a dark golden colour. I used a random assortment of dried fruit instead of the blueberries and added a bit of mixed spice. Turned out great.

amyratty's picture

I'm trying to cut the sugar and refined carbs in my diet so I made these using wholewheat flour (with 1tsp extra bicarb soda to compensate), 2 whole eggs (I'm not in the egg-yolks-are-bad-for-you camp), natural yoghurt and half the sugar, and they came out great! This reduced the sugar content per muffin by about 1/3, and upped the fibre to 3.5g per muffin (14% RDA). Only complaint with my variation was I think I could taste the extra bicarb, so I'd use cinnamon or lemon next time to cut that out. They were still sweet with those juicy blueberries, even for my sweet tongue! My other hint would be not to leave the mixture too long before cooking - my mix made 14 and I got distracted by a long phone call before putting in the final 2, and they've come out a bit weird-looking. Enjoy!

Mazi's picture

Lovely muffins, the sweetness was just right as I'm more of a savoury type. If you have a sweet tooth then would add more sugar. Added some cinnamon as advised on previous comments & used Greek yoghurt instead of buttermilk.'s picture

First time to make these and as a complete amature when it comes to baking... I found these quite easy and they turned out really delicious. I also substituted coconut oil for olive oil which really complimented the fruit flavours. and because I had no buttermilk I mixed fresh lemon juice squeezed with normal milk which apparently does the same!

britzkiwi's picture

Second time I've made these and they're delicious. I used a whole duck egg, whole punnet of blueberries (200g), sunflower oil instead of light olive oil and baked them at 170 (fan assisted) for 25 minutes. Mixture made fifteen large muffins. My family and friends can't get enough of them!

Tantee's picture

Just made these, very easy to make and yummy. I used natural yoghurt and frozen berries and it turned out well risen and not too sweet.

louisacf's picture

These were great as I happened to have everything in the cupboard so no need to go splash out on expensive ingredients. Added some raspberries as well, super delicious.

louiseb's picture

5 table spoons of olive oil seems rather a lot - is that the correct quantity?
I've just taken them out of the oven and they look all right, can't wait for them to cool down to taste. I didn't have buttermilk and used milk and lemon juice instead

HPCattell64's picture

These are by far the nicest low fat muffins I have ever made. In fact I make them regularly for the our Saturday market and recently lowered the calories even more by substituting stevia for the sugar. Yum.

thunsley's picture

I've cooked these twice now and they're only ok. If you want a low cal muffin try Hairy Bikers' 'Skinny Muffins'. Far superior and only 167 calories.

thunsley's picture

Second time I've made these hoping they would improve. They're ok, but not great. If I was counting calories, the Hairy Bikers 'Skinny Muffins', are far superior, and only 167 calories.


Questions (9)

kerriannecox's picture

Has anyone tried this with a flavoured yoghurt?

kerriannecox's picture

Can caster sugar be used as an alternative to muscovado sugar?

louiseb's picture

5 tablespoons of olive oil seems a lot is that the correct quantity?

goodfoodteam's picture

Hi Louise. We counterchecked the recipe with the original and this is the correct amount of oil. The recipe was originally part of a healthy spread in the magazine and the olive oil was used as a replacement for butter to result in a muffin that's low in saturated fat.

RGDE's picture

Any suggestions for options for baking these in a convection microwave oven?

goodfoodteam's picture

These muffins have not been tested in a microwave, microwaves cook in quite a unique was so the recipe could not be easily adapted, we'd advise you use a microwave cake recipe instead, thanks.

RGDE's picture

What can I substitute for the eggs? (Egg allergy). Has anyone out here successfully baked these without eggs?

RGDE's picture

What can we use as an alternative to eggs?.

RGDE's picture

How can we adapt this receipe to bake in a convection microwave oven?

Tips (1)

Sarah F's picture

I made these using dried egg white, mixed the dry ingredients together, then hand blended the banana, egg white, yogurt etc. Combined the two then stirred in the blueberries, perfect! I also used rice bran oil, as it is very healthy, and added sunflower and pumpkin seeds for extra goodness. I have since made a gluten free batch which were OK but I would leave out some of the milk/yogurt if using GF flour as it does not seem to absorb the liquid quite as well but they were still very nice.