Banana & blueberry muffins

Banana & blueberry muffins

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(180 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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metgirl1
11th May, 2013
5.05
I forgot to rate....
metgirl1
11th May, 2013
5.05
These worked out really well (I am no baker for sure) if maybe a little stodgy but that's probably my rubbish baking than the recipe being bad. I am very chuffed with my first effort at these. Does anyone know if you can substitute the egg white for something else? My husband is severely allergic to egg.
yvonne2462
11th May, 2013
4.05
Made these today, lovely, light and tasty. Blueberries were very yummy.
plums1
8th May, 2013
5.05
This recipe is top notch. My muffins always turn out rubbery, but these had a lovely, fluffy texture. I did have to make a couple of changes - I only had one banana, and I used plain yogurt instead of buttermilk. Also, I used whole eggs instead of egg whites, and added a bit milk to loosen the mixture. Oh, and I added a chopped Braeburn apple, which was lovely. Sorry to the recipe purists!!
louisekendall
24th Apr, 2013
5.05
i used half self-raising and half wholemeal flour, replaced buttermilk with half yoghurt and half trim milk, and replaced the blueberries with chopped up dates. Also added a dollop of maple syrup and they were delicious!
toizy86
16th Mar, 2013
5.05
I used three small bananas, frozen mixed red fruit and the two whole eggs as i couldnt be bothered to figure out what to use the leftover yolks in.As a result i only put in two tbsp of oil . I used single low fat cream instead of buttermilk and added, instead of oats, flaked almonds on top. They are absolutely delicious and iv just had three so im pretty sure!
vickybrunton6869
12th Mar, 2013
I made these last night and I think they are lovely!!! I found them more than sweet enough. I changed the blueberries for raspberrys as that's what I had at home and I put in 2 small handfuls of raisins. Will defiantly make them again
pineface
15th Feb, 2013
5.05
I love this recipe and have made these muffins so many times - they always turn out really well. I think I have pretty much perfected them now and a few tips I would give are; if your bananas aren't that ripe use 125g of sugar instead of the stated 100g, always sift the bicarbonate of soda so you don't get any bitter lumps, don't overfill your muffin cases - I find the quantites in the recipe makes closer to 14 large muffins and lastly, as stated elsewhere in the comments, the muffins tend to stick to the cases so I either spray a small amount of oil onto the cases or use silicon bakeware.
kirstybuzz
4th Feb, 2013
3.05
I found these to be a little bland, also due to the lack of fat in IE; Butter they stick to the muffu cases. I have changed them slighty and are much better and still low in fat!!!!
judiper
1st Feb, 2013
5.05
Loved these! I used semi-skimmed milk with a squeeze of lemon juice instead of buttermilk and rapeseed oil. I also used dark brown sugar as that was all I had and a mix of wholemeal & white flour. Really delicious & freeze well. Will use as a basic recipe and add other fruits next time!

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