A balanced diet is one of these in each hand: Banana muffins

A balanced diet is one of these in each hand: Banana muffins

How to Make Banana muffins

Preparation time:

less than 30 mins

Cooking time:

10 to 30 mins


Makes 10




  • 75g/3oz melted butter
  • 250g/9oz self-raising flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • pinch of salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 115g/4oz caster sugar
  • 1 tsp vanilla extract
  • 2 large, ripe bananas
  • 2 medium free-range eggs
  • 125ml/4fl oz milk
  • 10 walnut

To serve

  • 2 bananas
  • 50g/2oz walnut
  • 2 tbsp crème fraïche or yoghurt
  • 2 tbsp runny honey


  1. Heat the oven to 190C/170C Fan/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.

  2. With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.

  3. Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don’t over mix) until it is a lumpy paste.

  4. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.

  5. Bake for 20–25 minutes, or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for 5 minutes, then remove the muffins and leave on the rack for another 5 minutes before serving.

  6. Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).

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