Banana & blueberry muffins

Banana & blueberry muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(184 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
manicmum1
12th Feb, 2012
5.05
These muffins turned out beautifully...I used sunflower oil as my olive oil wasn't 'light' and my bananas were very ripe....both were bought (and are often seen) in the reduced (sell by date up) section of the supermarket. Sweet enough for our family, and actually lovely for breakfast warm from the oven...
thehungrymouse
9th Feb, 2012
5.05
Absolutely Gorgeous!! I’m not a huge baker but these were well worth my effort. I used yogurt instead of buttermilk too and took the advice from other reviews and used 20g more sugar and then more for sprinkling on top. I also used wholemeal self raising flour and added a grated apple, and used one whole egg and one egg white as suggested. They came out really well, moist but light and the best of all absolutely guilt free! Will definitely be making these again!!
harry2009
6th Feb, 2012
4.05
Very nice but definately think needed a bit more sugar than stated, I added a grated apple and used blackberries instead of blueberries. Will make again and try other fruits as suggested.
harry2009
6th Feb, 2012
4.05
Very nice but definately think needed a bit more sugar than stated, I added a grated apple and used blackberries instead of blueberries. Will make again and try other fruits as suggested.
gill18
2nd Feb, 2012
Running a coffee morning at Heligan on 11th Feb & these sound ideal. Taken note of all your comments & will let you know how they turn out-thanks everyone
juliealdridge82
2nd Feb, 2012
4.05
Yum! I just made these, but used fat free natural yoghurt instead of buttermilk with a squeeze of fresh lemon juice. I changed the sugar for sweetener instead. I also added some lemon zest and cinnamon... they are delicious. I cant wait for my boyfriend to come home from work and try one. I've been looking for ages for a good healthy muffin recipe and am happy to have found this one!
eatingfortwo
31st Jan, 2012
4.05
These worked beautifully for me. I used 250g low fat natural yoghurt instead of buttermilk, golden caster sugar instead of muscavado (all i had) and added an extra 30g of sugar. My muffins look just like the ones in the picture and taste fabulous.
janaskar
28th Jan, 2012
4.05
Easy to make , but think I should have mixed it a bit more as my daughter came across some unmixed flour and bicarb! Made a lovely breakfast if they didn't feel like having cereal. Was definitely better a day later.
nicolawardhaugh
23rd Jan, 2012
4.05
Very moist, lovely. Sweet enough for our taste. Added a handful of unsulphured dried apricots for an extra fruit punch. Next time I will try adding a handful of fresh raspberries.
deborah66
18th Jan, 2012
I was pleasantly surprised they were fab , I took my husband one warm for his breakfast he thought I'd bought it !! I used whole meal flour and low fat yogurt instead of buttermilk & they came out beautiful will make again trying cranberries & pecan nuts

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.