Banana Muffins

Make these 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.

Prep: 15 – 25 mins
Cook: 25 mins
Difficulty: Easy
Serves: 12


250g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
110g caster sugar
75g butter, melted
1 tsp vanilla extract
2 eggs
2 large ripe bananas, mashed
125ml buttermilk (or add 1 tsp of lemon juice to milk and leave for 20 mins)
50g pecans, chopped, plus extra to decorate (optional)


  1. Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases.
  2. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt.
  3. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
  4. Make a well in the centre of the dry ingredients and pour the wet ingredients in.
  5. Roughly mix together with a fork, being careful not to over-mix.
  6. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases.
  7. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.

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