Banana muffins

Preparation info

  • Difficulty


  • Makes


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Buttermilk - originally the milk left after cream is churned into butter - gives these muffins a nicely sour tang, balanced by sweet bananas. Like all muffins, these are better warm from the oven than cold. They team very nicely with baked rhubarb (Pantry).


  • 200 g (7 oz) plain white flour
  • 2 tsp baking powder
  • pinch of salt
  • 80 g (3 oz) bran
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2 eggs
  • 150 g ( oz) raw sugar
  • 3 tbsp vegetable oil
  • 250 ml (9 fl oz) buttermilk or milk
  • 1 ripe banana, diced


Sift flour, baking powder and salt together in a bowl. Add bran and spices, and mix well. Beat eggs, sugar, oil and buttermilk together, in a second bowl. Add banana and stir. Make a well in the centre of the dry ingredients, and add the egg mixture, stirring roughly with a fork, without over-mixing.

Pour or spoon batter into lightly buttered muffin tray cups or individual muffin cases, until three-quarters full. Bake at 200°C (400°F) for 20 to 25 minutes, or until muffins come away from the side of the pan when touched.

Serve on their own or with a fruit compote.