Banana Muffins

Try these deliciously soft and fluffy, low sugar banana bread muffins.


  • 120g of unsalted butter melted (*or dairy free)
  • 3 medium ripe bananas plus one extra for decoration – optional
  • 3 medium eggs (*or flax eggs)
  • 60g of golden caster sugar or maple syrup – optional
  • 1 tsp of cinnamon
  • 1 tsp vanilla extract
  • 1 level tsp of baking powder
  • 300g self raising flour (*or Gluten free flour)
  • 100ml of milk (*cows or plant based)


Mash the bananas in a bowl using the back of a fork, then add the melted butter, sugar, milk, vanilla extract, cinnamon and eggs. Whisk till well combined.

Then add the flour and baking powder and gently but quickly stir the flour into the batter. Stop mixing once combined to avoid overworking the batter.

Spoon into 12 muffin cases or a greased muffin tray. Slice your 4th banana and decorate the top of each muffin. You can sprinkle a little sugar on each muffin – this is totally optional!

Bake at 180c/360f fan assisted oven, for 20-25 minutes until golden and insert a skewer until it comes out clean.

Suitable from 6 months (as part of a varied diet). Store in an airtight container for up to 3 days or freeze for 3 months.

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