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An assortment of baked Banana Muffins on a white surface and plate, ready to eat.
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4.54 from 132 votes

Banana Muffins

These easy Banana Muffins are simple and quick to make, deliciously moist and make a yummy treat or a breakfast on the go. A perfect recipe for using up overripe bananas!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: Family Food
Servings: 12 Banana Muffins
Author: Sarah Rossi

Ingredients

Dry ingredients:

  • 300 g Self-raising flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Bicarbonate of soda (Baking soda)
  • 1/4 tsp Salt

Wet ingredients:

  • 3 Small very ripe bananas (or 2 large) Peeled and mashed
  • 120 g Caster sugar
  • 2 Eggs Medium
  • 120 ml Vegetable oil
  • 120 ml Milk See notes
  • 1 1/2 tsp Vanilla extract
Metric - Imperial

Instructions

  • Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
  • Stir the dry ingredients together in one bowl and set to one side.
  • Mash the bananas in a second bowl then stir in the remaining wet ingredients.
  • Gently stir the banana mix into the dry ingredients, being careful not to over-mix, then divide the mixture between 12 muffin cases and bake for 15-18 minutes or until a skewer comes out clean.

To make Cinnamon & Raisin:

  • Add 2 tsp cinnamon to the dry mix and stir 100g of raisins in before dividing between the muffin cases.

To make Peanut Butter & Jam:

  • Stir ½ tsp each of peanut butter and raspberry jam into each muffin and top with a few roughly chopped peanuts.

To make Choc Chip:

  • Stir 100g chocolate chips in before dividing between the muffin cases.

To make Blueberry & Oats:

  • Add 80g frozen blueberries in before dividing between the muffin cases then top with ½ tsp demerara sugar and a pinch of oats.

To make Nutella:

  • Stir 1tsp Nutella into each muffin before baking.

Notes

Storing: These banana muffins will keep in an airtight container for 5 days. 
To freeze: Bake and cool completely, then freeze for up to a month. Defrost thoroughly before eating.
Milk: Use full fat cow's milk or a dairy alternative.
How to know when cooked: They should take around 18 minutes to cook. To make sure, take a metal skewer and put it into the centre of the muffin. When you pull out the skewer it should be clean. If there is any batter on your skewer return them to the oven for a few more minutes.

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 194mg | Fiber: 1g | Sugar: 14g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 0.5mg