James Martin Banana Muffins

These banana muffins are soft, moist, and full of natural banana sweetness with a light vanilla warmth. They are easy to make, perfect for beginners, and ideal for using up ripe bananas. The texture is tender with a gentle crumb, and the flavour improves as they cool. From start to finish, they are ready in about 35 minutes.

Ingredients

For the muffins

• 125g unsalted butter, softened
• 150g light brown sugar
• 2 large eggs, at room temperature
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 225g self-raising flour
• 1 tsp baking powder
• 0.5 tsp ground cinnamon
• 2 tbsp milk

Optional topping

• 1 tbsp demerara sugar
• Handful of chopped walnuts or chocolate chips

How to Make James Martin Banana Muffins

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12-hole muffin tin with paper cases and place it on the middle shelf so the muffins bake evenly.
• Mix the base: In a large bowl, beat the softened butter and light brown sugar until pale and creamy. This helps give the muffins a soft texture.
• Add eggs and banana: Beat in the eggs one at a time, then mix in the mashed bananas and vanilla extract until smooth.
• Combine dry ingredients: Sift the self-raising flour, baking powder, and cinnamon into the bowl. Fold gently, adding the milk to create a thick but spoonable batter.
• Fill the cases: Divide the mixture evenly between the muffin cases. Sprinkle with demerara sugar or your chosen topping if using.
• Bake: Bake for 18 to 22 minutes until well risen, golden, and a skewer inserted into the centre comes out clean.
• Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips for Perfect Banana Muffins

Why are my muffins dense?

Overmixing the batter can make muffins heavy. Fold the flour in gently and stop as soon as everything is combined.

How ripe should the bananas be?

Very ripe bananas with brown skins give the best flavour and moisture. Yellow bananas will work but the taste will be milder.

Can I make them extra moist?

Do not overbake. Remove the muffins as soon as a skewer comes out clean, as extra time in the oven dries them out.

Serving Suggestions

• Serve warm with butter
• Enjoy with a cup of tea or coffee
• Pack into lunchboxes once cooled

Storage

Room temperature

Store in an airtight container for up to 2 days. Keep them out of direct sunlight.

Refrigerator

These muffins can be chilled for up to 4 days. Allow them to come to room temperature before eating.

Freezing

Freeze cooled muffins for up to 3 months. Defrost at room temperature or warm briefly in the oven.

Nutrition

• Calories: 285 kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 13g
• Saturated fat: 7g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Banana Muffins

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft and moist banana muffins made with ripe bananas and light brown sugar. An easy bake perfect for breakfast or tea time.

Ingredients

• 125g unsalted butter, softened

• 150g light brown sugar

• 2 large eggs

• 3 ripe bananas, mashed

• 1 tsp vanilla extract

• 225g self-raising flour

• 1 tsp baking powder

• 0.5 tsp ground cinnamon

• 2 tbsp milk

Directions

• Preheat oven to 200°C or 180°C fan. Line a 12-hole muffin tin with cases.
• Cream butter and sugar until pale and fluffy.
• Beat in eggs, then mix in bananas and vanilla.
• Fold in flour, baking powder, cinnamon, and milk gently.
• Divide mixture between cases and add optional topping.
• Bake for 18 to 22 minutes until risen and golden.
• Cool for 5 minutes, then transfer to a wire rack.

Notes

• Use very ripe bananas for best flavour.
• Do not overmix the batter.
• Muffins freeze well once fully cooled.