Banana muffins served on a wire tray

Banana muffins

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(34 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
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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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

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Comments, questions and tips

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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!

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