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Banana muffins

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

  • Prep: 15 mins
    Cook: 25 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 223
  • Carbohydrates 30
  • Saturated Fat 4
  • Sugar 13
  • Protein 4
  • Fat 9
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 223
  • Carbohydrates 30
  • Saturated Fat 4
  • Sugar 13
  • Protein 4
  • Fat 9
  • Fibre 1
  • Salt 0.6

Ingredients

  • 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)

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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