Banana Bread Muffin

Ingredients

• 4 mediumoverripe or speckled bananas
• 1 largeegg, beaten
• 76 g (⅓ cup)butter, melted and cooled
• 7.5 ml (½ tbsp)pure vanilla extract
• 156 g (1¼ cups)plain flour
• 150 g (¾ cup), packedlight brown sugar
• 1 tspbicarbonate of soda
• ¼ tspsalt
• 85 g (½ cup), optionalchocolate chips
• 60 g (½ cup), chopped, optionalwalnuts

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C (375°F). Grease a 12-cup muffin tin or line it with paper cases, then set it aside.

2. 2

   Mash the bananas

   Peel the bananas and mash them in a large bowl with a potato masher until smooth.

3. 3

   Mix wet ingredients

   Stir the beaten egg, melted and cooled butter, and vanilla into the banana purée until combined. Set the bowl aside.

4. 4

   Combine dry ingredients

   In a separate bowl, whisk together the flour, brown sugar, bicarbonate of soda, and salt.

5. 5

   Make the batter

   Add the dry mixture to the banana mixture and stir just until combined. Fold in chocolate chips, walnuts, or both if using.

6. 6

   Fill the cases

   Divide the batter among the muffin cups, filling each to about three-quarters full.

7. 7

   Bake the muffins

   Bake for up to 21 minutes, until golden brown. Check a muffin by inserting a toothpick into its centre; it should come out with a few crumbs.

8. 8

   Cool before serving

   Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool.

9. 9

   Serve warm or cool

   Enjoy the muffins warm or at room temperature.

What are banana bread muffins?

Banana bread is an American-style quick bread, made with raising agents rather than yeast. These muffins bring its sweet banana flavour and soft crumb into individual portions.

Very ripe bananas add moisture and sweetness, while the brown sugar gives the batter a deeper, toffee-like note. Chocolate chips and walnuts are optional additions, so the muffins can be kept simple or given extra texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 7g protein, 93g carbs, 19g fat.

The bananas, flour, and brown sugar provide most of the carbohydrate, while butter contributes most of the fat; the egg and flour supply some protein. Have a muffin with yoghurt or another protein-rich food and fresh fruit to make it a more balanced plate.

Choosing the bananas

Ripe fruit: Choose bananas with heavily speckled skins or mostly brown skins; they mash easily and have a pronounced flavour.

Smooth purée: Mash thoroughly before adding the other wet ingredients so the banana is evenly distributed through the batter.

Mixing the batter

Dry mixture: Whisk the flour, brown sugar, bicarbonate of soda, and salt together to break up any lumps and spread the raising agent evenly.

Gentle mixing: Stir the dry ingredients into the wet mixture only until no obvious flour remains. Overmixing can make the muffins firm rather than tender.

Adding chocolate or walnuts

Optional extras: Fold in the chocolate chips, chopped walnuts, or both after combining the wet and dry mixtures. This keeps them distributed without needing to stir the batter for long.

Plain batter: Leave out both additions for a straightforward banana muffin; no other adjustment is needed.

Filling and baking

Even portions: Fill each cup to about three-quarters full to leave room for the muffins to rise. Divide the batter as evenly as possible for consistent baking.

Doneness: Start checking by 21 minutes. The tops should be golden, and a toothpick inserted into the centre should come out with a few crumbs rather than wet batter.

Serving ideas

Warm muffins: Let them cool in the tin for 5 minutes before moving them to a rack; this helps them set while they are still delicate.

At the table: Serve plain, or pair with yoghurt or fresh fruit for a more substantial breakfast or snack.

Recipe notes & tips

• Use bananas that are very ripe for the strongest banana flavour.
• Let the melted butter cool before adding it to the egg and banana mixture.
• Whisk the dry ingredients well so the bicarbonate of soda is evenly dispersed.
• Stop stirring as soon as the flour is incorporated.
• Check the muffins with a toothpick near the end of the stated baking time.
• Leave the muffins in the tin for 5 minutes before transferring them to a rack.

Variations

• Chocolate chips: Fold them into the batter for pockets of melted chocolate.
• Walnuts: Stir in the chopped nuts for a crunchy contrast to the soft crumb.
• Chocolate and walnuts: Use both optional additions for a richer, crunchier muffin.
• Plain banana: Omit both optional additions to let the banana flavour stand out.

Common mistakes to avoid

• Using firm bananas: They are harder to mash and less sweet; choose speckled or overripe fruit.
• Adding warm butter: It can affect the egg mixture; let the melted butter cool first.
• Overmixing: Too much stirring can toughen the muffins; mix only until combined.
• Overfilling the cups: The batter needs room to rise; fill each cup to about three-quarters full.
• Baking by colour alone: Golden tops do not guarantee the centre is done; check with a toothpick.
• Moving them too soon: Hot muffins can break apart; cool them in the tin for 5 minutes first.

How to store

Once completely cool, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Reheat briefly in the microwave or in a low oven until warmed through.

Frequently asked questions