Banana muffins

Jane Asher whips up some wholesome banana muffins, ideal for summer picnics, tea parties or breakfast on-the-run.
By Jane Asher
Banana muffins
  • Rating:
  • Serves: makes 12 muffins
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the muffins

  • 250 g self-raising flour
  • 150 g caster sugar
  • 75 g fine bran
  • 2 large ripe bananas
  • 2 eggs, lightly beaten
  • 3 1/2 tbsp vegetable oil
  • 150 ml milk

For the icing

  • 1/2 orange, juice only
  • 6 heaped tbsp icing sugar


1. For the muffins: preheat the oven to 200C/gas 6. Line a 12-hole muffin tin with paper cases.

2. Tip the flour, sugar and oat bran into a large mixing bowl and form a well in the centre.

3. In another bowl, use a fork or potato masher to mash the bananas, then mix in the eggs, oil and milk.

4. Pour the banana mixture into the dry ingredients. Using a wooden spoon, stir everything together for a few seconds until only just combined but still quite lumpy. The lumps will disappear during baking. This is the secret to lovely, light muffins - dont be tempted to keep mixing or they will become heavy.

5. Spoon the mixture into the muffin cases and bake for 15-20 minutes or until golden brown.

6. Let the muffins cool for 2 minutes in the tin, then transfer to a rack to cool completely.

7. For the icing: add enough orange juice to the icing sugar to make a smooth paste.

8. Drizzle the orange icing over the muffins and leave to set before serving.

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