Banana & blueberry muffins

Banana & blueberry muffins

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(179 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 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
    Banana

    Banana

    bah-nah-nah

    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
    Blueberry

    Blueberry

    bloo-bear-ee

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

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.

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Comments, questions and tips

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annak19
27th Mar, 2017
5.05
I make a double batch of these once a month and freeze them. Taking them out the night before they are needed to defrost l. The guys in my house often don't have time for breakfast and can just grab these and eat them at work later. They absolutely love them, have done a few varieties of healthy blueberry and banana muffins but this is by far our household fave. The blueberries really make them delicious. Highly recommend.
rands.evans2
8th Mar, 2017
5.05
Made these for my work, ladies who are all on a variety of diets. They were a success even with 3, who don't like bananas!
laurenbetts's picture
laurenbetts
4th Oct, 2016
5.05
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
29th May, 2016
5.05
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
7th May, 2016
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
29th May, 2016
5.05
I like the idea of using flaked almonds, I will try this next time I make these!
lydiamaria50
15th Mar, 2016
5.05
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
9th Mar, 2016
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
29th May, 2016
5.05
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
14th Feb, 2016
5.05
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....

Pages

kerriannecox
22nd Jan, 2015
Has anyone tried this with a flavoured yoghurt?
kerriannecox
22nd Jan, 2015
Can caster sugar be used as an alternative to muscovado sugar?
louiseb
17th Aug, 2014
5 tablespoons of olive oil seems a lot is that the correct quantity?
goodfoodteam's picture
goodfoodteam
18th Aug, 2014
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
11th Jun, 2014
Any suggestions for options for baking these in a convection microwave oven?
goodfoodteam's picture
goodfoodteam
27th Jun, 2014
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
11th Jun, 2014
What can I substitute for the eggs? (Egg allergy). Has anyone out here successfully baked these without eggs?
RGDE
10th Jun, 2014
What can we use as an alternative to eggs?.
RGDE
10th Jun, 2014
How can we adapt this receipe to bake in a convection microwave oven?
Sarah F
12th Oct, 2013
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.