Banana & blueberry muffins

Banana & blueberry muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(227 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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
    Buttermilk pancake mixture in bowl with whisk



    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



    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Norma. mackey
17th Mar, 2019
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!
29th Sep, 2018
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.
9th Aug, 2018
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
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.
20th Jun, 2018
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.
3rd Nov, 2017
Like somebody mentioned the muffins stick to the muffin cases. I used semi skimmed milk instead but it tastes fine.
24th Aug, 2017
I made this for my kids and reduced the sugar by 20%, it was still plenty sweet enough. If your banana is ripe enough you could easily reduce the sugar by 50%, I'll be doing that next time. I'll also try with raspberries next time.
2nd Jun, 2017
Nice enough and good for 200 calories but they aren't really sweet enough. They just need something else like some honey on the top or lemon flavour. The blueberries are essential! I'd probably make again but just for myself and I'd do them in silcone cases - half the muffin got stuck in the paper cases I used.
27th Mar, 2017
I make a double batch of these once a month and freeze them. Taking them out the night before they are needed to defrost l. The guys in my house often don't have time for breakfast and can just grab these and eat them at work later. They absolutely love them, have done a few varieties of healthy blueberry and banana muffins but this is by far our household fave. The blueberries really make them delicious. Highly recommend.
8th Mar, 2017
Made these for my work, ladies who are all on a variety of diets. They were a success even with 3, who don't like bananas!


22nd Jan, 2015
Has anyone tried this with a flavoured yoghurt?
22nd Jan, 2015
Can caster sugar be used as an alternative to muscovado sugar?
17th Aug, 2014
5 tablespoons of olive oil seems a lot is that the correct quantity?
goodfoodteam's picture
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.
11th Jun, 2014
Any suggestions for options for baking these in a convection microwave oven?
goodfoodteam's picture
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.
11th Jun, 2014
What can I substitute for the eggs? (Egg allergy). Has anyone out here successfully baked these without eggs?
10th Jun, 2014
What can we use as an alternative to eggs?.
10th Jun, 2014
How can we adapt this receipe to bake in a convection microwave oven?
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
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.
Want to receive regular food and recipe web notifications from us?