Banana Muffins! | Community Recipes | Nigella's Recipes (2024)

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Introduction

These muffins are light and fluffy, they are great for breakfast with a nice fruit smoothie or as an afternoon snack with a cup of tea. They are great eaten both hot and cold.

Ingredients

Serves: 8

MetricCups

75 grams butter (melted)
250 grams self-raising flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 pinch of salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
115 grams caster sugar
1 teaspoon vanilla extract
1 teaspoon honey
2 large bananas (ripe)
2 medium eggs
125 millilitres milk

2⅔ ounces butter (melted)
8⅚ ounces self-rising flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch of salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 ounces superfine sugar
1 teaspoon vanilla extract
1 teaspoon honey
2 large bananas (ripe)
2 medium eggs
4 fluid ounces milk

Method

Banana Muffins! is a community recipe submitted by venlavalo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 190°c

Leave melted butter to cool

Mash the bananas well

Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg into a bowl. Add the sugar and mix well. In a second bowl, with a folk, beat together the eggs, vanilla extract, honey, butter and milk.

Add the bananas to the egg mixture and stir.

Make a well in the dry mixture and add the egg mixture. Stir roughly with a fork. (Don't stir too much - it's meant to be thick and lumpy!)

Grease a muffin/cake tin well and fill each space with the mixture.

Put in the oven for 20-25 minutes.

Once golden brown and firm remove from oven leave to cool for 5 minutes in the tin and then 5 minutes on a wire rack. Mmmmmm yummmy!

Preheat oven to 190°c

Leave melted butter to cool

Mash the bananas well

Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Add the sugar and mix well. In a second bowl, with a folk, beat together the eggs, vanilla extract, honey, butter and milk.

Add the bananas to the egg mixture and stir.

Make a well in the dry mixture and add the egg mixture. Stir roughly with a fork. (Don't stir too much - it's meant to be thick and lumpy!)

Grease a muffin/cake tin well and fill each space with the mixture.

Put in the oven for 20-25 minutes.

Once golden brown and firm remove from oven leave to cool for 5 minutes in the tin and then 5 minutes on a wire rack. Mmmmmm yummmy!

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Tell us what you think

What 25 Others have said

These muffins are wonderful every time, I am not a great baker but you can’t mess these up! I am known for my muffins! Add fruit, seeds, peanut butter, chocolate, tea! All sorts and they are wonderful! I love this recipe and thank you whole heartedly!
Posted by Iluska on 20th March 2023
Very happy with the result. The only addition I made was a handful of chocolate chips as I have a sweet tooth. Lovely and moist and very quick to make. Took 20 minutes and baked 12 generous muffins. I will definitely try this recipe again.
Posted by Lolstap on 25th August 2016
Have made these twice in ten days. They are delicious . Just a little twist I added. I grate the zest of a medium lemon and the juice to the mixture. Adds a freshness. Do try it. I also use three bananas. Instead of twelve muffins I get fifteen. Moist and so moreish.
Posted by Tishmorley on 10th November 2015
I just made these and they were great!!! I tweaked the measurements to only 100g caster sugar and 60g of unsalted butter and used semi skimmed milk plus didn't add any salt, honey or nutmeg. Once 6 cases were full I added some milk chocolate chips to the remaining mixture. Made 12 large but could of made plenty more smaller ones.
Posted by bambino_casino on 9th July 2015
Great results, wonderfully fluffy. I added a couple handfuls of oats and some allspice. Going to try with strawberries and cream in place of the bananas and milk.
Posted by Mel_Craig on 1st January 2015
These are scrumptious. I made them in amino muffin tin and got 34. Ideal for little people. I omitted the baking powder and baking soda, as recipe was for self raising flour. Thank you!
Posted by wijps on 16th December 2014
Using up over ripe bananas has never tasted soooooo good.  Thanks again Nigella you never fail to please in the easiest of ways....xxxx
Posted by lesleymason on 1st December 2014
Lovely. I used a mixture of bran and plain flour as I wanted something with a hearty breakfasty feel. Also threw in some pumpkin seeds and sunflower seeds. Very fluffy and super easy, as previously attested.
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Posted by hreckitt on 1st December 2014
Made recipe to specifications - as said, lots of batter made - first batch peaked unusually but had read comments on here and thought the slice of banana was a cute touch - second batch with the slice of banana rose evenly and looked adorable with the fruity decoration! No idea what I did wrong on the first batch though!
Posted by OopsyDaisy on 11th September 2014
Yummy muffins... I halved the receipe (as I only had 1 banana)... and it made 14 mini muffins... I add choc chips to halve the mixture for a slight variation... and cooked for 10mins. I only took them out of the oven 30mins ago and already my 2yr old is munching through her 2nd! Yum yum...
Posted by sed on 4th June 2014
OMG! These are delicious! And so easy to make. They were very light and fluffy and very tasty. A definite keeper!
Posted by Dentona588 on 12th March 2014
I love this recipe. The muffins are so light and fluffy. I added a handful of sultanas and used allspice instead of cinnamon and nutmeg and they were delicious! I have also made them with a few chopped walnuts for a bit of crunch. Yum!
Posted by Margrutkowski on 10th March 2014