Banana muffins
Chef DefneKitchen Studio chef · October 17, 2026Soft banana muffins with an optional pecan topping. They keep well for lunchboxes or a quick snack.
15 minPrep
25 minCook
12Servings
—Calories
Ingredients · 10
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- Self-raising flour250 g
- Baking powder1 tsp
- Bicarbonate of soda½ tsp
- Caster sugar110 g
- ButterMelted75 g
- Vanilla extract1 tsp
- Eggs2
- Large bananasMashed, ripe2
- Buttermilk (or milk soured with 1 tsp lemon juice)125 ml
- Pecans (plus extra to decorate)Optional, chopped50 g
Method · 4 steps
- 1
Set the oven to 190°C (170°C fan). Put paper cases in a 12-hole muffin tin.
- 2
Sift the flour, sugar, baking powder and bicarbonate of soda into a large bowl with a generous pinch of salt. In another bowl, combine the vanilla, eggs, mashed bananas, buttermilk and melted butter.
- 3
Make a hollow in the dry mixture, tip in the wet and stir briefly with a fork, taking care not to overmix. Stir through the chopped pecans, if you're using them.
- 4
Divide among the cases, top with pecan halves and bake for 20-25 minutes until golden brown. Leave to cool on a wire rack.
