Banana muffins served on a wire tray

Banana muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp vanilla extract
  • 2 eggs
    Eggs

    Egg

    egg

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

  • 2 large ripe bananas, mashed
    Banana

    Banana

    bah-nah-nah

    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

    Buttermilk

    buh-ter-mill-k

    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

    Pecan

    pee-kan

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jjoyj09
2nd Jul, 2019
5.05
Great recipe, works well even with a few teaks. I forgot the butter! They tasted great though but I froze them on the day of baking just in case. I halved the sugar and used light brown, still a bit sweet if anything. I used half and half wholemeal and white self raising flour.
Lem44
10th Jun, 2019
5.05
Accidentally forgot the butter and assumed they’d be ruined, but they still turned out nicely!
annasawicki98's picture
annasawicki98
25th May, 2019
5.05
Delicious! Lovely and light. I added chocolate chips and used walnuts instead of pecans and I will definitely be making again. The lemon juice and milk trick worked perfectly!
MoreVeg
4th Apr, 2019
5.05
Lovely. Used the milk and lemon juice trick. Didn't have any baking powder so used one teaspoon of bicarb instead of the mix of the two and they rose fine. Couple of other small tweaks - used three good sized bananas rather than two as they needed using up. I added half a teaspoon of cinnamon and skipped the pecans as I didn't have any. Will definitely make again and maybe add some chocolate chips as another poster suggested, as I think this would work well. Went down a treat.
Claire995
8th Mar, 2019
5.05
Made these last night and they are great. Used the lemon juice instead of buttermilk and it worked fine. I put less sugar in than the recipe suggests then added honey to them instead. Also added chia and pumpkin seeds and used walnuts instead of pecan nuts on top :)
conway.maggie@g...
25th Feb, 2019
5.05
Great recipe, lovely flavour. Made with toddler this morning, easy and quick to make. Usd walnuts and added a handful of choc chips instead of pecans. Made slightly smaller 'fairy cake' size for toddler and pre-schooler and still had plenty of mix over to make slightly bigger muffins for the grown ups!
SamF1991
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
goodfoodteam
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
goodfoodteam
17th Jan, 2019
Thanks for your question. There's no need to use a mixer, gooey is fine!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?