Banana & blueberry muffins

Banana & blueberry muffins

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(182 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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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.
thunsley
8th Jun, 2014
2.55
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.
lizleicester
6th May, 2014
5.05
Swapped blueberries for frozen redcurrants and blackberries, and they needed to be dairy free so I used soya milk with a squeeze of lemon juice instead of buttermilk. Also, I broke an egg yolk when I was separating the eggs so ended up using 1 x whole egg and 1 x egg white. The end result was delicious and looked amazing.
rachel_r
17th Mar, 2014
These were very nice, the banana gave them a good texture. As my bananas were very ripe, I cut down the sugar a bit and missed it off the top as well and they were fine. I used low-fat yoghurt instead of buttermilk, 1 whole egg instead of 2 egg whites and replaced the olive oil with a little bit of melted butter. Fresh blueberries are expensive here so I defrosted some frozen red fruits and used those. They turned out very well and I would make them again next time I have over-ripe bananas! I've frozen 4 of them so will see how they turn out.
SevenTenths
11th Mar, 2014
This recipe has produced one of the best results for me in terms of 'muffin texture' and will be the basis for all future muffin baking :)
Rebemness's picture
Rebemness
8th Mar, 2014
3.8
Worked perfectly! I substituted the Buttermilk for a cup of milk with a tablespoon of lemon juice and it tasted delicious! Starting to look a bit soft now, the day after I've made them but not too bad: highly recommended and will definitely make again.
CGercs
22nd Feb, 2014
5.05
This recipe is amazing!! The muffins are super tasty and moist and fluffy all at the same time. Can't wait to try them out with a variety of other fruits. Really impressed.
NatCzy
15th Jan, 2014
I used a Food Processor to make these (liquidiser for the banana, buttermilk etc), I only had dark muscovado sugar (it's cheaper) . They turned out lovely, my husband even liked them. I have to say I noticed the lack of sugar but they were still sweet. Unfortunately the next day they did go a bit 'wet' and although Hubby didn't mind it did put me off a bit... will have another go and see if I can tweak something.

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