Banana muffins served on a wire tray

Banana muffins

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

  • 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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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
Melanie Malpass's picture
Melanie Malpass
7th Oct, 2019
I tried this recipe to use up some old bananas and the muffins turned out beautifully. I substituted walnuts for pecans and added some choc chips which was very tasty. Definite winner!
Kennedy13's picture
19th Aug, 2019
Lovely light and fluffy muffins. A great recipe.
Jill Eagleton's picture
Jill Eagleton
3rd Aug, 2019
Don't normally like banana cakes but needed to use up some overripe bananas and made these muffins with chocolate chips instead of pecans. They were so easy to make and absolutely delicious!
Frances Brooks's picture
Frances Brooks
24th Jul, 2019
I substituted olive oil for the butter, and cut down the sugar by about a third, it was superb!
2nd Jul, 2019
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.
10th Jun, 2019
Accidentally forgot the butter and assumed they’d be ruined, but they still turned out nicely!
annasawicki98's picture
25th May, 2019
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!
4th Apr, 2019
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.
8th Mar, 2019
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 :)


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!
6th Oct, 2019
I add dark chocolate chips instead of pecans and they taste so good!
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