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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3rd Apr, 2012
Have made these this evening, hadnt got blueberries, so used a mixture of nut museli, porridge oats, bananas, 2tbs maple syrup, plain yogurt.... these for me needed a n extra 5mins added to the cooking time ...absolutely marvelous.
31st Mar, 2012
These are kind of like healthy muffins. They are low in kcals and a but bland. They were nice but nothing amazing. The oatmeal on top is a great idea!!
22nd Mar, 2012
Made these muffins today and they came out very tasty. I did however make a few adjustments: I used self-raising wholemeal flour instead of white to make them a bit more healthier, used whole eggs, added splenda to make them a bit sweeter and a teaspoon of cinnanom. A good recipe that you can play around with to suit your taste. I shall be making these again!
21st Mar, 2012
made using tinned pineapple in juice in place of blueberrie .also used the juice instead of all buttermilk so sort 2;1 ratio the 1 being juice. also added 1tsp cinnamon and used half wholemeal half ordinary selfraising and as bannas were still unripe stuck them under the grill in their skins for a few minutes. used the new flora stuff in place of oil and whole eggs in place of whites only. they have turned out beautifully very scrummy and delicious happy tums alround
19th Mar, 2012
Lovely recipe! Also makes a yummy tray bake
13th Mar, 2012
Absolutely foolproof! Used both yoghurt and buttermilk, both work but I do prefer the muffins with buttermilk.
29th Feb, 2012
not quite moist enough as everyone has said and needed more sugar as they were a teensy bit bland. having said that, they looked good & fruit in them was nice - I put raspberries and blueberries in
28th Feb, 2012
Great healthier muffin recipe, I was looking for something a bit different for breakfast and these are just the thing. As others have mentioned not overly sweet but I don't mind that. I used medium olive oil since I didnt have light and they turned out fine. A lovely change for breakfast.
14th Feb, 2012
These are great muffins although I also increased the sugar content by 30g. They were lovely and fluffy on the day but by the next day, the muffins were slightly sticky in my mouth. I'm not sure how to counteract that next time...
12th Feb, 2012
Fab recipe! - Will definitely be making these again. After reading previous comments, I added a wee drop extra sugar. I didn't have any light olive oil so used rapeseed oil - still came out light and fluffy. Hmm... I also used natural yoghurt and semi-skimmed milk instead of buttermilk. So... having made various changes they still taste amazing!!


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