Feel-good muffins

Feel-good muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(66 ratings)

Prep: 10 mins Cook: 25 mins


Serves 6 - 8
This muffin recipe contain fibre-packed prunes and oats - enjoy them without guilt!

Nutrition and extra info

Nutrition: per muffin

  • kcal478
  • fat22g
  • saturates2g
  • carbs66g
  • sugars24g
  • fibre2g
  • protein8g
  • salt0.66g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g self-raising flour
  • 50g porridge oats
  • 140g light muscovado sugar
  • 2 tsp ground cinnamon
  • ½ 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-…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml ¼ pint buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 tsp vanilla extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 6 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g stoned prune, chopped
  • 85g pecans
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  1. Preheat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

  2. Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

  3. Fold the prunes and nuts into the mixture.

  4. Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Jun, 2012
false advertising- I felt very guilty. And I gained 2lbs. Weren't yummy.
louloune's picture
14th May, 2012
Really delicious, worked well with almonds too! Used low fat plain yogurt instead of buttermilk. Easy to prepare & packed with goodness :)
18th Apr, 2012
These muffins were lovely. I made a few healthier "tweeks" by using wholemeal flour, less sugar and more fruit to keep them nice and sweet. I would defo make again.
msbake's picture
27th Mar, 2012
I made 2 batches of these last night and they were both delicious, lovely and moist and a doddle to make! The muscovado makes all the difference so don't substitute! I did make a couple of changes though... Added a mashed banana to both batches Used sultanas instead of pruhes) in the first batch Used only raisins (no pecans) in the second batch and no cinnamon (accidently) The second batch was my favourite!
12th Mar, 2012
made them yesterday and turned out to be pretty good. halved the sugar and oil so was a little dry but still pretty good. Wpuld definately make them again. Thanks for the recipe
6th Mar, 2012
great recipe cooked really well, ready in 20mins at 190 in my oven. i added sunflower seeds and pumpkin seeds 2tbls of each and replaced pecans with walnuts and prunes with blueberrys. yum.
6th Mar, 2012
These were nice but a little dense for muffins - mainly because of all the goodies in them.
jennysue19's picture
2nd Mar, 2012
The reader who whinged that her Weight Watchers diet didn't let her eat these delicious muffins has only herself to blame. There are other diet systems (also with weekly meetings and weigh-ins) that have a much more sensible approach to food. If your meal plan leaves you hungry and miserable and feeling deprived, chances are you'll break it and then be disappointed with your weight loss. My meal plan caters for my mainly veggie diet, and I never, ever feel hungry because there is always SOMETHING I can eat. If I want one of these muffins, I can have one and I don't have to feel guilty. I know that even though I have to count it in my treats allowance, it is also adding to my daily fibre requirement. Calorie counting sucks and I don't have to do it, yet combined with a sensible exercise plan, I'm still losing.
21st Feb, 2012
I found these work well with 1/2 the recommended amount of oil. I agree they are wonderfully sweet. I chose not to lessen the sugar deliberately though! Using this quantity to make 6 , even 8 would make for gigantic muffins (1 made 12 with this amount) therefore I think they would in fact be high in calories per muffin. I used 1/2 wholemeal self raising too and jumbo oats rather than porridge oats.
31st Jan, 2012
Really pleased with these muffins, very easy to make and they looked nicer than the photo, used sour cream as I didn't have milk and it worked fine. Maybe not so low in calories but they have oats and nuts and prunes which are all healthy so don't fell so guilty.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.