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Banana blueberry muffins

Banana & blueberry muffins

Banana blueberry muffins

Name: Banana blueberry muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 300g self-raising flour; 1 tsp bicarbonate of soda; 100g light muscovado sugar; 50g porridge oats plus 1 tbsp for topping; 2 medium bananas the riper the better; 284ml carton buttermilk; 5 tbsp light olive oil; 2 egg whites; 150g punnet blueberries

Jane Hornby

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Serves 12

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.343 ratingsRate

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These low-fat banana and blueberry muffins make a great breakfast option. Store in an airtight container for up to three days, or freeze for up to a month

Freezable (Can be frozen)

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats

plus 1 tbsp for topping
2 medium bananas

the riper the better
284ml carton buttermilk
5 tbsp light olive oil
2 egg whites
150g punnet blueberries

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Nutrition: per serving

kcal202
fat5g
saturates0.8g
carbs36g
sugars14g
fibre2g
protein5g
salt0.59g

Method

step 1

Heat oven to 180C/160C fan/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.
step 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 overmix. 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.

RECIPE TIPS

USING YOGURT

Buttermilk's natural acidity helps to lighten muffin mixes and increases the rise. It's usually available in the dairy section of supermarkets, but if you can't find it, use low-fat plain yogurt instead (a mild bio yogurt is best) or skimmed milk with a splash of lemon juice.

Recipe from Good Food magazine, February 2006

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A star rating of 4.3 out of 5.343 ratings

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