Banana muffins served on a wire tray

Easy banana muffins

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(68 ratings)

Prep: 15 mins Cook: 25 mins


Makes 12

Make these moreish banana muffins for an easy breakfast or a snack on the go. They're also great for lunchboxes and will prove popular with the whole family

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal223
  • fat9g
  • saturates4g
  • carbs30g
  • sugars13g
  • fibre1g
  • protein4g
  • salt0.6g
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  • 250g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 110g caster sugar
  • 75g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp vanilla extract
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 large ripe bananas, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 125ml buttermilk (or add 1 tsp of lemon juice to milk and leave for 20 mins)
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 50g pecans, chopped, plus extra to decorate (optional)
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  1. Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.

  2. Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.

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Comments, questions and tips

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Anna Wojciechowski's picture
Anna Wojciechowski
25th May, 2020
Easy, tasty recipe! Went down well with the whole family! Would make again
15th May, 2020
I think my bananas weren’t large enough as we couldn’t really taste them but they were lovely and moist so will try again and put more banana in.
Humayraa's picture
22nd Apr, 2020
Delicious, moist muffins. I added 100g of chocolate chips and lots of chopped hazelnuts.
21st Apr, 2020
Just made these with some slight alterations. Had no vanilla extract , no Bicarb and only walnuts. I used a teaspoon of mixed spice and then made it as per the recipe minus the vanilla and Bicarb. They turned out exceptionally well. All the family gave them a thumbs up. Will make again.
Katrina Lawrence's picture
Katrina Lawrence
28th Mar, 2020
I used only 85 grams sugar and they are sweet enough!
6th Mar, 2020
turned out very well and added some blueberries and cinnamon!
29th Feb, 2020
Made these as per recipe. Absolutely delicious! Will definitely make again!
Emma McCaw's picture
Emma McCaw
3rd Dec, 2019
So good almost ate the whole batch myself. Added coco powder to make chocolate banana muffins. YUM!
Miranda Washington's picture
Miranda Washington
2nd Dec, 2019
These turned out great! I ran out of vanilla essence so used a bit of maple syrup. I didn’t cook for the full time as my oven cooks pretty quick.
11th Oct, 2019
Made these today and they turned out really well. My 7year old twins wolfed them down. They’re not keen on pecans or walnuts so I substituted for peanut butter. I will definitely make these again


George Squires's picture
George Squires
1st Jul, 2020
Can I use this recipe to make cake rounds? Would love to bake a birthday cake as the muffins are so delicious.
lulu_grimes's picture
6th Jul, 2020
Hi George, Yes you could but be careful not to make them too big. Muffin recipes are written to work as individual servings so the texture might not be quite the same. Personally, I change tin shapes and sizes around depending on what I have, it doesn't always go according to plan but it does usually taste nice. Lulu
Dannielle Clifford's picture
Dannielle Clifford
16th Mar, 2020
How long do they keep without freezing? Thanks
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
Hi, these would keep for up to 2 days kept in an airtight container.
Annelise Heaton's picture
Annelise Heaton
4th Jan, 2020
Is it possible to freeze these?
lulu_grimes's picture
6th Jan, 2020
Hello Annelise, Yes you can freeze them.
19th Apr, 2019
Mine didn’t rise unfortunately! Any tips at all? And it was definitely self-raising flour I used (as my brother queried)
goodfoodteam's picture
21st Apr, 2019
We're sorry to hear yours didn't rise. As soon as the batter is made it needs to go into the oven because the raising agents begin to activate when the wet ingredients combine with the dry ingredients. You also need to make sure the oven is preheated and that you don't open the oven door before the muffins have set. We hope this helps.
Mon Krk's picture
Mon Krk
15th Jan, 2019
do you mix wet stuff with a mixer? i just did it with fork and the muffins ended up a bit gooey....
goodfoodteam's picture
17th Jan, 2019
Thanks for your question. There's no need to use a mixer, gooey is fine!
29th Mar, 2020
Add cinnamon to the dry ingredients for an extra layer of flavour that is so good
6th Oct, 2019
I add dark chocolate chips instead of pecans and they taste so good!
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