Healthy Banana muffin recipe

🕒 Ready in 30 minutes
(10 minutes prep · 20 minutes bake)

Bananas a little too brown to eat? Don’t throw them away – they’re baking gold! Overripe bananas are naturally sweet and make the most wonderfully moist muffins. These Banana Muffins are soft, fluffy, and just the right amount of sweet, making them perfect as an after-school snack, a quick breakfast, or even tucked into a lunchbox.

Ingredients (makes 12)

• 2 very ripe medium bananas, mashed

• 1 large egg

• 100ml Greek yoghurt

• 50ml vegetable oil

• 3 tbsp honey

• 1 tsp vanilla extract

• 50ml milk

• 250g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

Method

1. Preheat the oven to 200°C fan and line a muffin tin with 12 cases.

2. In a large bowl, whisk together the mashed banana, egg, yoghurt, oil, honey, vanilla, and milk until smooth.

3. In a separate bowl, stir the flour, baking powder, and cinnamon together.

4. Gently fold the dry ingredients into the wet mixture. Don’t overmix – a few lumps are fine and will keep your muffins light.

5. Divide the mixture evenly between the muffin cases, filling each one almost to the top.

6. Bake for 10 minutes, then reduce the temperature to 180°C and bake for a further 5–6 minutes, until risen and golden.

Serving Suggestions

Enjoy warm from the oven with a little butter, or let them cool completely before packing into lunchboxes. They’re also delicious with a smear of peanut butter for a heartier snack.

The best part? This recipe is really simple and uses store-cupboard staples you likely already have at home. No fancy mixers needed – just a couple of bowls, a whisk, and a muffin tin. Children will love mashing the bananas and helping to stir the mixture, so it’s a great little weekend baking project too.

Storage Tips

These muffins will keep in an airtight container for up to 3 days. They also freeze beautifully – just pop into freezer bags once cooled and defrost as needed.

Easy Variations

• Chocolate Chip Banana Muffins: Stir in 100g chocolate chips before baking.

• Nutty Banana Muffins: Add a handful of chopped walnuts or pecans.

• Fruity Twist: Try mixing in blueberries or raspberries for bursts of fruity flavour.

FAQ

Can I use plain flour instead?
Yes, but add an extra teaspoon of baking powder to help them rise.

Can I make these dairy-free?
Absolutely – swap Greek yoghurt for a dairy-free alternative and use plant-based milk.

Tip

If your bananas aren’t quite ripe enough, pop them in the oven (skin on) at 160°C for 10–15 minutes until blackened. They’ll be perfect for baking!

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