top of page

Banana muffins


This banana muffin recipe is perfect for little bakers in the kitchen to make themselves. These muffins are delicious and easy to make. They will keep for 4-5 days in an air tight container or they are perfect for freezing and putting in a lunch box for school or work.



Makes 12


3 Ripe bananas
3 tbsp of Milk
150g Butter, softened 225g Plain flour
225g Golden caster sugar 1 1/2 tsp of baking powder 3 large free-range eggs

For the topping: Breakfast oats


Here’s how:


Place the bananas into a mixing bowl and mash until smooth.
Add in all the remaining ingredients and mix until smooth.
Place 12 muffin cases into a baking tray and fill with the cake batter approximately three-quarters full.
Sprinkle the oats over the top of the muffins and bake in a preheated oven 160°c for 20-25 minutes.


Recipe by Peter Sidwell

Banana Muffins

    bottom of page