Banana muffins are a timeless treat, offering the perfect blend of sweetness and softness. Inspired by Mary Berry, this recipe captures her signature approach to simplicity and flavor, making it ideal for bakers of all levels. Whether you’re looking for a quick breakfast option or a delightful tea-time snack, these muffins won’t disappoint.

What sets these banana muffins apart is their moist texture, achieved by combining ripe bananas with a hint of spice and a touch of sweetness. Mary Berry’s recipes are celebrated for their ease and reliability, and this one is no different. With a few simple ingredients, you can whip up bakery-quality muffins that will leave everyone reaching for seconds.

Recipe at a Glance

Here’s a quick overview of what you’ll need to make these delightful banana muffins:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Difficulty Level: Easy
Dietary Suitability: Vegetarian

Ingredients You’ll Need

To make these muffins, you’ll need the following ingredients:

2 large ripe bananas (mashed)
2 large eggs
100g (½ cup) unsalted butter (melted)
150g (¾ cup) granulated sugar
225g (1¾ cups) self-raising flour
1 tsp baking powder
1 tsp ground cinnamon (optional)
½ tsp vanilla extract
Pinch of salt

Substitutes and Optional Ingredients

Butter Substitute: Use coconut oil or a mild vegetable oil for a dairy-free version.
Flour Alternatives: Replace self-raising flour with a mix of all-purpose flour and 1½ tsp baking powder.
Sweeteners: Swap sugar with honey or maple syrup for a natural sweetness.
Add-ins: Stir in chopped nuts, chocolate chips, or dried fruits to personalize your muffins.

Equipment You’ll Need for Mary Berry Banana Muffins

Here’s what you’ll need to get started:

Mixing bowls
Fork or potato masher (for mashing bananas)
Whisk or electric mixer
Muffin tin
Paper muffin liners
Measuring cups and spoons
Cooling rack

Mary Berry Banana Muffin: Step-by-Step Guide

Time needed: 25 minutes

Follow these simple steps to make delicious Mary Berry banana muffins:

Preheat the Oven
Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners.
Mash the Bananas
In a large bowl, mash the bananas until smooth. Add the eggs, melted butter, vanilla extract, and sugar. Whisk until well combined.
Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
Mix Wet and Dry Ingredients
Gradually fold the dry ingredients into the banana mixture. Mix until just combined—do not overmix.
Fill Muffin Tin
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step-Specific Tips or Notes

Ensure bananas are ripe with brown spots for the best flavor and natural sweetness.
Do not overmix the batter; it ensures the muffins remain light and fluffy.

Nutrition Facts & Dietary Info

Each recipe makes 12 muffins, and each muffin has the following nutritional profile:

Nutrient	Per Muffin
Calories	180
Protein	3g
Carbohydrates	25g
Fat	7g
Fiber	1g
Sugar	12g

This recipe is vegetarian-friendly but contains gluten and dairy.

Why This Recipe Is a Must-Try

Simple and Quick: Perfect for both novice bakers and experienced cooks with limited time.
Versatile: Add your favorite mix-ins to customize the muffins.
Family-Friendly: A treat loved by kids and adults alike.

Pro Tips for Perfect Banana Muffins

Use room-temperature eggs for smoother batter mixing.
Let the muffins cool completely before storing to avoid soggy bottoms.
For an extra flavor boost, sprinkle a pinch of cinnamon-sugar on top before baking.

Variations & Ingredient Swaps

Chocolate Lovers: Add ½ cup of dark chocolate chips to the batter.
Nutty Flavor: Stir in chopped walnuts or pecans for added crunch.
Gluten-Free: Use a gluten-free flour blend to make this recipe suitable for those with gluten intolerance.

Avoid These Common Mistakes

Overmixing: It can make the muffins dense and chewy. Mix just until the ingredients are combined.
Underbaking: Always test with a toothpick to ensure the center is fully baked.
Skipping Liners: Without paper liners, the muffins may stick to the tin.

How to Store & Serve Mary Berry Banana Muffins

Storing

Store these muffins in an airtight container at room temperature for up to 3 days. To extend their freshness, refrigerate for up to a week. For long-term storage, freeze the muffins in a sealed bag for up to 3 months.

Serving

Enjoy these muffins warm or at room temperature. They pair beautifully with a cup of tea or coffee and can be served with a dollop of butter or a drizzle of honey.

Related recipe: How to Make Mary Berry Apple Cake Recipe

Mary Berry Banana Muffins FAQs

Can I freeze these banana muffins?

Yes, you can freeze them! Once cooled, wrap each muffin individually in plastic wrap and store them in a freezer-safe bag. Thaw at room temperature or warm in the oven for 5-10 minutes before serving.

How do I make these muffins healthier?

Use whole wheat flour instead of white flour, reduce sugar by half, and replace butter with applesauce or Greek yogurt. Adding flaxseeds or chia seeds can also boost the nutritional value.

Can I use bananas that aren’t fully ripe?

Fully ripe bananas are ideal for this recipe as they provide natural sweetness and flavor. If yours aren’t ripe enough, try baking them at 150°C (300°F) for 10-15 minutes to soften and sweeten.

Conclusion

Mary Berry Banana Muffins are the epitome of effortless baking. With their moist texture, rich banana flavor, and customizable options, these muffins are perfect for any occasion. Whether you’re baking for breakfast, snacks, or a special treat, this recipe delivers every time. Try it today and experience why Mary Berry’s recipes are so beloved!