Banana Breakfast Muffins


Banana Breakfast Muffins

Dawn Gribble
These tasty banana muffins are packed full of nutrients - a great start to the day.
Prep Time 30 mins
Cook Time 25 mins
Cooling Time 5 mins
Total Time 1 hr
Course Breakfast


  • 75 g Unsalted Butter melted
  • 250 g Self-Raising Flour
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon ground
  • 0.5 tsp Nutmeg grated or ground
  • 115 g Caster Sugar
  • 1 tsp Vanilla Extract
  • 2 large Bananas
  • 2 medium Eggs
  • 125 ml Milk
  • 2 tbsp Mixed Nuts optional


Pre-heat the oven to 190C/375F/Gas 5.  In a pan, melt the butter then allow it to cool.  Mash up the bananas and sift the flour into a bowl, adding the baking powder, bicarbonate of soda, cinnamon, nutmeg and a pinch of salt.  Add the caster sugar to this and stir well.
Beat the eggs with a fork and add the vanilla extract, melted butter and milk into another bowl then add the mashed banana and stir thoroughly.
Make a well in the centre of the dry mixture then add the egg mixture, stirring with a fork but being careful not to overmix.  It should form a lumpy paste
Lay out the muffin cases into a bun tray or grease the moulds with oil or butter.  Spoon in the mix until the case or mould is nearly full and add nuts and banana slices to the top.
Bake in the oven for 20-25 minutes until the muffins come away from the side of the pan when touched.
Rest the tray on a wire rack for five minutes then take them out of the tray and leave for another five minutes before serving.
Serving suggestion: serve with sliced banana and Crème Fraiche, scattering with a few walnuts and drizzle with honey or caramel flavoured yoghurt.
Keyword muffins

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