Banana & blueberry muffins
Banana & blueberry muffins takes around 30 minutes from beginning to end. For 35 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 231 calories, 5g of protein, and 7g of fat each. 853 people have tried and liked this recipe. This recipe from BBC Good Food requires bananas, egg whites, blueberries, and buttermilk. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a breakfast. Overall, this recipe earns a solid spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Banana-Blueberry Muffins, Banana-Blueberry Muffins, and Blueberry Banana Muffins.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 medium bananas, the riper the better
1 tsp bicarbonate of soda
150g punnet blueberries
284ml carton buttermilk
2 egg whites
100g light muscovado sugar
5 tbsp light olive oil
50g porridge oats, plus 1 tbsp for topping
300g self-raising flour
Equipment:
muffin tray
bowl
oven
wooden spoon
Cooking instruction summary:
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. 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.
Step by step:
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.
3. 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.
Nutrition Information:
