Banana muffins

Preparation info

  • Makes


    • Difficulty


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


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,