Banana & blueberry muffins

Banana & blueberry muffins

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(184 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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



    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



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


  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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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.
14th Nov, 2012
Absolutely delicious, and you'd never believe they were low fat. Followed the recipe and had no problems with sweetness - just right to me.
24th Sep, 2012
Have literally just baked these and they are lush! They stuck a lot to the paper case but I'm not sure why....
9th Sep, 2012
These are obviously american style breakfast muffins so not supposed to be super sweet. (though i did add a smidge more sugar!) Used half low fat yoghurt and low fat creme fraiche as that is all I had in the fridge, worked really well. Also used whole eggs, sprinkled some whole rolled oats on the top with some Demerara. My silicone mould is a bit smaller so I got 17 muffins out of this mix. Will become a regular weekend staple.
28th Aug, 2012
Very nice. Add cinnamon too - yum
6th Aug, 2012
These went down very well in the office. Agree that they do taste better when left in a container. But still yummy out of the oven.
5th Aug, 2012
The cakes themselves were nice but they stuck to the paper cases so i will try silicone cases next time.
5th Aug, 2012
The cakes themselves were nice but they stuck to the paper cases so i will try silicone cases next time.
barbsbaking's picture
2nd Aug, 2012
Tried these with whole meal flour to add more fibre and nutrients. They didn't rise as much so made another batch with half white and half whole meal. They were great. For me an improvement on the original recipe, which was good anyway. I also used a bit less sugar (90g) as I don't like very sweet muffins. They were fab. May reduce sugar a bit more next time, especially if the bananas are very ripe.
24th Jul, 2012
Gorgeous - really moist and fruity and oaty. Perfect for a Sunday morning with a pot of coffee.


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