Thursday, 13 October 2011

Banana and blueberry muffins

Yet another good recipe from BBC Good Food. I made these muffins along with a few other things for my leaving breakfast a few weeks ago now.  These are low-fat and can be frozen. They're really quick and easy to make and perfect for breakfast or as a snack. 

300g self raising flour
1 teaspoon bicarbonate of soda
100g light muscovado sugar
50g porridge oats, plus 1 tablespoon for topping
2 medium bananas, the riper the better
284ml buttermilk
5 tablespoon light olive oil
2 egg whites
150g blueberries 

  • Preheat oven to 180C.
  • Tip the flour and bicarbonate of soda into a large bowl.
  • Hold back 1 tablespoon 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. 
  • 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.
  • Sprinkle the tops with the final tablespoon of oats and the rest of the sugar. 
  • Bake for 18-20 minutes until well risen and dark golden. 
  • Cool for 5 minutes in the tray before lifting out onto a wire rack to cool completely. 


  1. Mmmmmm, I can smell those muffins from here. If only I had a working oven right now and I could bake a batch of these bad boys, they look so good.

  2. Yummy looking and healthy. Brilliant! I love their fancy stripey cases too.


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