Banana & blueberry muffins

Banana & blueberry muffins

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(177 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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amyratty
16th Aug, 2015
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
23rd Jun, 2015
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.
Cazhanlon@gmail.com
23rd Mar, 2015
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
11th Mar, 2015
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
10th Feb, 2015
5.05
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
5th Feb, 2015
5.05
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.
Table_for_Ting
9th Oct, 2014
I made some changes to the recipe - added cinnamon for extra flavour and walnuts. I used yoghurt instead of buttermilk. The muffins turned out delicious! Click on the link below to check out the revised recipe. http://tableforting.com/2014/10/09/banana-walnut-cinnamon-muffin/
louiseb
10th Aug, 2014
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
HPCattell64
11th Jul, 2014
5.05
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
8th Jun, 2014
2.55
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.

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