Banana Muffin Recipe!


I had SUPER, over ripe bananas in my fruit bowl.

I neglected them and then had to figure out what to do with them. I’m sorry my banana brethren, we were in this healthy eating kick together and I left you so long I had to sacrifice you to the baking Gods

It’s ok because you were delicious.

Yep, I was trying to knock some of the en-mass cake eatings on the head, but baked goods will alway creep back into my life and I’m totally, 100% ok with that.


Not wanting to waste my cheeky banans, I looked up recipes for banana bread. Yet I ended up stumbling upon this recipe from All Recipes UK.

I tweaked the original recipe a little to suit my own tastes, but followed this plain, simple and delicious one, pretty much to the letter.

For the full, original and more generally helpful recipe follow this link:

All Recipes UK Banana Muffin recipe.

For my abbreviated version, including my ingredient additions, keep on scrollin’ my friends:




200g Plain Flour

1/2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

2 tsp ground cinnamon


3 large mashed bananas (or as close as you can get)

150g caster sugar

1 egg

75g melted butter

1 tsp vanilla essence.


1) Pre heat your oven to 160°c (fan assisted)/G
as Mark 4. Line a baking tray with 12 cupcake liners.


2) Sift together the dry ingredients in a medium sized mixing bowl (save the larger one. Don’t do what I did and end up making a big, overflowing mess because you got mixing bowl happy).


3) In your larger bowl, mix together all the wet ingredients, including the sugar (which traditionally is a wet ingredient don’tcha know… learnt that one from Mary Berry. Ta Bezza.)


4) Slowly combine your dry mixture into your wet mix, making sure it’s smooth… apart from the banana. I mean, that will leave lumps. A-duh.


5) Spoon into your cupcake liners and bake for around 25 minutes or until they spring back if you poke ’em.


I found the mixture to be quite runny, so don’t be alarmed if the batter is a little wetter than your usual bakes. It works itself out once you add heat and pressure, much like one of my recurring existential crises.


I did prick mine with a cocktail stick and it came out clean, which is always my method of checking if something is done. However, be careful that it is actually raw batter coating your cake stabbing utensil and not just banana!

These were absolutely delicious, easy to make and can accommodate most changes, as long as you have a quick google about conversions and substitutions. The best thing is that this recipe only used things that I already had in my cupboards… aside from the bananas, which we had already established were rotting in my fruit bowl.


A quick, tasty, moreish and satisfying snack.

Mid morning cup of tea, banana muffin and we’re ready to go.

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