Banana Muffin Recipe (makes 12)

  • 3 very ripe bananas (the browner and spottier, the sweeter and more flavourful)
  • 80ml (1/3 cup) neutral oil (vegetable, canola or melted coconut oil)
  • 150g (3/4 cup) sugar (white, brown or a mix — brown adds caramel notes)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 190g (1.5 cups) plain flour
  • 1 tsp baking soda (bicarbonate of soda)
  • 1/2 tsp cinnamon (optional but recommended)
  • Pinch of salt
  • Optional mix-ins: 100g chocolate chips, chopped walnuts, blueberries
  1. 1

    Preheat oven to 190°C and prepare tin

    Grease a 12-hole muffin tin or line with paper cases. Preheat the oven.

  2. 2

    Mash bananas in a large bowl

    Peel the bananas into a large bowl and mash thoroughly with a fork until very smooth. A few small lumps are fine but large chunks affect texture.

  3. 3

    Add wet ingredients and sugar

    Add oil, sugar, eggs and vanilla to the mashed banana. Stir until well combined.

  4. 4

    Add dry ingredients — do not overmix

    Add flour, baking soda, cinnamon and salt. Stir until just combined — a few streaks of flour are fine. Overmixing develops gluten and makes muffins tough and dense. Add any mix-ins now and fold in gently.

  5. 5

    Fill the muffin tin and bake 18–20 minutes

    Divide batter evenly between the 12 holes — about three-quarters full each. Bake until a skewer inserted in the centre comes out clean and the tops are golden. Do not open the oven in the first 15 minutes.

  6. 6

    Cool 5 minutes in the tin then transfer

    Leave in the tin for 5 minutes (they are fragile when hot) then transfer to a wire rack. Eat warm for the best experience.

Ripening bananas quicklyIf your bananas are not ripe enough: place unpeeled bananas on a baking tray and bake at 150°C for 20 minutes. They turn completely black and the sugars caramelise — perfect for baking. Cool before using.

Frequently Asked Questions

Yes — use the same quantity of melted butter. Oil produces a slightly moister muffin because oil is 100% fat while butter is about 80% fat with water. Both work well. Browned butter (melted until golden and nutty) adds a wonderful depth of flavour.
At room temperature in an airtight container for 3 days. In the fridge for 5–7 days (allow to come to room temperature or microwave for 20 seconds before eating — cold muffins are dense). In the freezer for up to 3 months — freeze individually, then transfer to a bag. Thaw at room temperature or microwave from frozen for 45–60 seconds.