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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deem4986
29th Jan, 2013
followed the recipe exactly and they couldnt have been better, really delicious and they didnt last for long! highly recommended!
susanrose635
22nd Jan, 2013
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15th Jan, 2013
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10th Jan, 2013
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mireluti-buti
6th Dec, 2012
Hi all, I have made these yesterday, they came up very nice, for my 1st time- muffins. Lovely taste!
jtacon
2nd Dec, 2012
5.05
Very good, followed the recipe exactly, except I used frozen blueberries and a mix of yogurt and regular milk (worked well). Cooked 20 min. Don't know how it will keep though.
chessiegolf
1st Dec, 2012
1.05
Have tried these twice, followed recipe but both times muffins were not cooked on bottom, put them back for 5 mins more but still half of muffin left in case. Disappointing.
smurfter
26th Nov, 2012
4.05
Very nice and simple muffins that you can eat without feeling too guilty! Great as a mid morning/afternoon snack to keep going. Very quick & easy to make, just mix all the ingredients together and bake!
cassandra18
16th Nov, 2012
I just made this today and added 20 more grams of sugar but still not sweet enough for me too although texture wise , its moist,light and floppy . Maybe will try adding 50 gms more sugar next time.
ginge86
14th Nov, 2012
5.05
Absolutely delicious, and you'd never believe they were low fat. Followed the recipe and had no problems with sweetness - just right to me.

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