Banana & blueberry muffins

Banana & blueberry muffins

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(256 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
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 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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AllyInGermany
11th Jun, 2020
4.05
These are delicious! I added a teaspoon of cinnamon and a quarter teaspoon of nutmeg. I had no problems with them sticking because I use soft sided silicon muffin forms that fit into my muffin tin. My hubby and German neighbours really enjoyed them.
flauffy
19th May, 2020
4.05
Though I like bananas as a fruit in their own right; they're never something I would really choose to have as part of a dessert. But I love blueberry muffins and thought it would be good to mix it up a little - and I'm glad I did! The overall recipe is very easy; I added some cinnamon to the dry mix as suggested below and used whole eggs in the wet mix as, let's face it, who can be bothered. The texture is lovely and light, the taste is sweet enough and not overly banana-ry! I will look forward to having these with a cup of tea every morning this week.
Sophie Brown's picture
Sophie Brown
14th Apr, 2020
4.05
I really liked these muffins, good to use up old fruit as well. I used the whole egg instead of just the whites and after reading other comments below added a little extra sugar and cinnamon, they came out really well.
Sutton94
4th Feb, 2020
I’ve been making these now for just over a year after needing a recipe to use up bananas before they went in the bin. I use skimmed/ semi skimmed milk and 2 full eggs instead. I use a muffin tray but I spray each tin with spray light before filling and I never have a problem with sticking. Raspberries work well with this recipe also!
aosa17
14th Jan, 2020
2.05
I love blueberry muffins and banana bread so I was looking forward to these but I really wasn't impressed. Like others have said, they look good but they stick to the cases and they are very bland. They need more sweetness, and possibly something warm or tart like lemon or cinnamon. The only joy is biting in to a blueberry. Don't waste your fruit!
Norma. mackey
17th Mar, 2019
1.05
Oh People! I SOOOO much wanted these to be delicious - but they just were not! They looked amazing but tasted bland and the only good bit was when you bit into a blueberry for the taste. I’ve thrown 22 of these in the bin. Save yourself the time and choose a different recipe. Sorry!
JMott81
29th Sep, 2018
2.05
This is the most disappointing recipe I've used off the website. Really bland, apart from when you bit into a blueberry and they really stuck to the muffin cases.
mgourlay1
9th Aug, 2018
3.05
I agree these were bland (I added some lemon syrup for flavour -perhaps bananas weren't ripe enough?).They looked great, though!
Ruth Geen's picture
Ruth Geen
26th Jun, 2018
5.05
Made these second time round this eve, this time with no muffin cases + while a bit drunk. Still worked a treat. I think it's fool proof as long as you do like the recipe. Added cherries as well as blueberries this time, and used whole eggs and semi skimmed instead of milk.
RanjD
20th Jun, 2018
4.05
Made these today but switched the flour for gluten free. Managed to get 18 good size muffins. They came out light brown but golden, probably due to the flour switch.

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SushiMeowshi's picture
SushiMeowshi
2nd Jul, 2020
I just wanted to know, is it ok to put just egg whites too? Many people have said putting in the full egg is ok, so is there anything that you have to do to the full egg or is it ok just to mix it in?
lulu_grimes's picture
lulu_grimes
6th Jul, 2020
Hi, These were written as a low fat recipe so that's why the egg yolks were not used. You can add the whole egg if you like, add it where you would have added the whites. The muffins may not be quite the same consistency but will still taste nice - the nutrition amounts will be different though. Lulu
kerriannecox
22nd Jan, 2015
Has anyone tried this with a flavoured yoghurt?
kerriannecox
22nd Jan, 2015
Can caster sugar be used as an alternative to muscovado sugar?
louiseb
17th Aug, 2014
5 tablespoons of olive oil seems a lot is that the correct quantity?
goodfoodteam's picture
goodfoodteam
18th Aug, 2014
Hi Louise. We counterchecked the recipe with the original and this is the correct amount of oil. The recipe was originally part of a healthy spread in the magazine and the olive oil was used as a replacement for butter to result in a muffin that's low in saturated fat.
RGDE
11th Jun, 2014
Any suggestions for options for baking these in a convection microwave oven?
goodfoodteam's picture
goodfoodteam
27th Jun, 2014
These muffins have not been tested in a microwave, microwaves cook in quite a unique was so the recipe could not be easily adapted, we'd advise you use a microwave cake recipe instead, thanks.
RGDE
11th Jun, 2014
What can I substitute for the eggs? (Egg allergy). Has anyone out here successfully baked these without eggs?
RGDE
10th Jun, 2014
What can we use as an alternative to eggs?.

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Mrs Louisa Nevard
4th Jul, 2019
If you would like them sweeter make an orange drizzle for the top when they're still hot from the oven ! Mix 25g of caster sugar and 1 cup of orange juice. Skewer each muffin x10 each and spoon over mixture. mmmm
MB seastar
6th Mar, 2019
5.05
This cake is lovely. Instead of putting a huge amount of olive oil in (and as I didn't have any light olive oil) , I put 2 tablespoons of apple juice and a tablespoon of peanut butter in instead and added in the wet mix. I also poured apple juice on top to make the cake even more moist. I made a big cake in a loaf tin so it took a lot longer to cook and was even a little raw in the middle so next time I will stick to muffins or cook in a circle tin. I also replaced the blueberries with frozen blackcurrants and added 2 tsp cinnamon for flavour. The result was a great, moist and tasty cake.
Sarah F
12th Oct, 2013
I made these using dried egg white, mixed the dry ingredients together, then hand blended the banana, egg white, yogurt etc. Combined the two then stirred in the blueberries, perfect! I also used rice bran oil, as it is very healthy, and added sunflower and pumpkin seeds for extra goodness. I have since made a gluten free batch which were OK but I would leave out some of the milk/yogurt if using GF flour as it does not seem to absorb the liquid quite as well but they were still very nice.
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