Every baker will have at least one muffin recipe up their sleeves for when there’s an emergency for a quick sweet fix or a last-minute craving for a breakfast muffin. Or if you’re like me, the baking itch surfaces but all you want is a minimal-fuss bake that satisfies the bake itch but fulfills the yum factor. This was one of those itches that had to be scratched one lazy Saturday afternoon and so out came the muffin pan and everyday pantry/freezer ingredients.

Like most muffin recipes, this was one of those easy ‘moosh-everything-together-and-voila’ recipes and seeing as this is the time of year everyone is on a health kick – this one’s low fat too. What I liked is how moist the muffins were – thanks to the yogurt, olive oil and juicy blueberries. And the crusty bits of sugar and oats on top was the icing on the muffin.

To sum it up, it’s crunchy and sweet on top, moist and fruity on the inside. Perfect little ‘almost’ guilt-free muffin, washed down with a cup of tea. Pinky finger up, of course.


Makes 12 (recipe adapted from BBC goodfood)

  • 300g (about 2 1/4 cup) self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g (about 1/2 cup) light brown sugar
  • 50g (about 3-4 tbsp) quick cooking or rolled oats, plus 1 tbsp for topping
  • 2 ripe bananas, small to medium sized
  • 1 cup low fat plain yogurt
  • 5 tbsp light olive oil
  • 2 egg whites
  • 150g/1.5 cups fresh or frozen blueberries


  1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases.
  2. Put flour and bicarbonate of soda into a large bowl. Set 1 tbsp of the sugar aside, then mix the remainder with the flour and 50g of oats. Make a well in the centre.
  3. In a separate bowl, mash the bananas until nearly smooth. Stir the yogurt, oil and egg whites into the mashed banana until evenly combined.
  4. Pour the liquid mixture into the well of the dry ingredients and stir. Do not be tempted to over mix. Just stir till combined, the mix will look lumpy and there may be some bits of flour visible.
  5. Add in the blueberries and give it just one more stir.
  6. Divide the mix between the muffin cases – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. Depending on the size of your muffin trays, this recipe can make up to 15 but I filled mine quite full and only made 12.
  7. 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.


Recipes, Sweet Bakes, Sweet Stuff


, ,