Experiments in Taste #7: Banana Breakfast Muffins

Packed full of nutritious ingredients and coming in at around 180 calories per muffin, this easy recipe makes for a great healthy breakfast on the go. You can make these in around half an hour, and they also freeze well. A great way to use up old bananas!


  • 2 ripe bananas
  • 75g light brown muscovado sugar
  • 4 tbsp sunflower oil
  • 2 eggs
  • 130ml milk
  • 150g self-raising flour
  • 1tsp baking powder
  • 1/2 tsp ground nutmeg
  • 50g porridge oats
  • 50g chopped walnuts (optional)


  • Preheat the oven to 190°C (fan 170°C), Gas Mark 5.
  • Line a 12-hole muffin tin with 12 large paper cases.
  • Mash the bananas and mix together well with the sugar, sunflower oil, eggs and milk.
  • Sift the flour, baking powder and nutmeg into the liquid mixture and fold in.
  • Fold in the oats and chopped walnuts.
  • Divide the mixture evenly between the paper cases.
  • Bake in the centre of the oven for 20-25 minutes until cooked through and golden brown on top.

I hope you enjoyed this simple, delicious and nutritious recipe. If you try it for yourself, do let me know how it turned out! It’s also a great recipe to make with kids as it’s so simple. Have fun!

16 thoughts on “Experiments in Taste #7: Banana Breakfast Muffins

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    1. I have a great recipe for banana bread in a cookbook back home, I am hoping my dad will be able to find it and send it to me!

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