banana and blueberry muffins with oats on a round plate, being held

Banana & Blueberry Muffins

  • 30 mins
  • 8 servings
  • 298 kcal per serving


    • Quaker Oats 50g
    • Self raising flour 300g
    • Bicarbonate of soda 1 tsp
    • Fructose sugar 60g
    • Medium bananas 2
    • Butter milk 284ml
    • Oil 5 tbsp
    • Egg whites 2
    • Blueberries 150g


  • Heat the oven to 180 °C (fan assisted) / gas mark 5 and line a 12-hole muffin tin with paper muffin cases.
  • Tip the bicarbonate of soda and flour into a large bowl. Hold back one tablespoon of the sugar, then mix the rest with the flour and the 50 grams of Quaker Oats.
  • Make a hole in the centre of the mixture.
  • In a separate bowl, mash the bananas until nearly smooth.
  • Stir the oil, buttermilk and egg whites in to the mashed banana until evenly mixed.
  • Pour the liquid mixture into the hole and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd speck of flour still visible, but don't 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 tablespoon of the Quaker Oats and the rest of the sugar.
  • Bake for 20 minutes until risen and golden brown.
  • Cool for 5 minutes in the tray before lifting out on to a rack to cool completely.
banana and blueberry muffins with oats on a round plate, being held
Traditional Wholegrain Oats View product


Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.