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Skinny blueberry and banana muffin
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Skinny banana and blueberry muffins

A skinny version of a fruity muffin.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Emma


  • 300 grams wholemeal self-raising flour (2 and 1/3 cups)
  • 1 teaspoon baking soda
  • 100 grams light brown sugar + 1 tablespoon for sprinkling (1/2 cup and 1 tablespoon)
  • 50 grams rolled oats + 1 tablespoon for sprinkling (a generous 1/2 cup and 1 tablespoon)
  • 2 medium ripe bananas mashed
  • 285 millilitres low fat buttermilk (1 and 1/4 cups)
  • 5 tablespoons olive oil
  • 2 large egg whites
  • 150 fresh/frozen blueberries (1 cup)


  • Preheat your oven to 180C / 350F / Gas mark 4 and prep you muffin tins with liners or lightly grease them.
  • In a large bowl mix the flour, baking soda and sugar together until well combined. Add in the oats and combine.
  • In another bowl of medium size, mash the bananas until smooth, stir in the buttermilk, olive oil and egg whites.
  • Add the wet ingredients to the bowl of dry ingredients and mix sparingly until the mixture is just combined.
  • Add the blueberries and just give the mixture one stir to combine them but no more.
  • Fill the cases 2/3rds full.
  • Take your extra tablespoons of light brown sugar and rolled oats mix in a small bowl and sprinkle on top of your unbaked muffins.
  • Pop them in the oven for 18-20 minutes.
  • Once baked take them out of the oven and allow them to cool in their tins for at least five minutes, then transfer them onto a cooling rack.
  • These do taste really good still warm but are also really nice cold. They will keep in an airtight tin for 3 days.