Name: Mary Berry Banana Muffins Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 40 min
Ingredients: 3 medium ripe bananas (approximately 300g peeled weight), mashed; 200g plain flour; 100g caster sugar; 50g light soft brown sugar; 1 tsp baking powder; 1/2 tsp bicarbonate of soda; 1/2 tsp ground cinnamon; 1/4 tsp fine sea salt; 2 medium eggs, lightly beaten; 80ml sunflower oil; 60ml whole milk; 1 tsp vanilla extract; 2 tbsp demerara sugar (for topping)

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These banana muffins have a soft, tender crumb with a lightly golden dome and a warm, naturally sweet aroma that fills the kitchen as they bake. The ripe bananas keep the interior moist without being dense, and a gentle hint of vanilla rounds out every bite with a smooth, clean finish.

This recipe is reliable enough for a first-time baker yet produces results worth sharing at a bake sale, a school morning, or a weekend breakfast spread. The method uses one bowl and straightforward folding, which keeps the crumb light and avoids any toughness. From start to finish, the muffins are ready in around 40 minutes.

Ingredients

For the muffins

3 medium ripe bananas (approximately 300g peeled weight), mashed
200g plain flour
100g caster sugar
50g light soft brown sugar
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground cinnamon
¼ tsp fine sea salt
2 medium eggs, lightly beaten
80ml sunflower oil
60ml whole milk
1 tsp vanilla extract

For the topping

2 tbsp demerara sugar

How to Make Mary Berry Banana Muffins Recipe

Preheat and prepare: Heat the oven to 190°C (170°C fan, Gas Mark 5) and line a 12-hole muffin tin with paper cases. Setting the correct temperature before mixing ensures the batter goes into a hot oven immediately, which gives the muffins their initial rise and domed top.
Mash the bananas: Peel the bananas and mash them thoroughly in a large mixing bowl using a fork until only small lumps remain. The bananas should look smooth and slightly liquid, not chunky, so they incorporate evenly into the batter.
Add the wet ingredients: Pour the beaten eggs, sunflower oil, milk, and vanilla extract into the mashed banana and stir together until the mixture is well combined and uniform in colour.
Combine the dry ingredients: In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, cinnamon, and salt. Add both the caster sugar and light brown sugar to the dry mix and stir briefly to distribute. Using two types of sugar gives the muffins a slightly caramel-edged sweetness alongside a lighter crumb.
Fold together: Tip the dry ingredients into the bowl with the banana mixture and fold gently using a large spatula or metal spoon. Stop folding as soon as no dry streaks of flour remain. Overmixing at this stage develops the gluten and makes the muffins tough rather than tender.
Fill the cases: Divide the batter evenly between the 12 muffin cases, filling each one roughly three-quarters full. Scatter the demerara sugar over the top of each muffin to give a lightly crunchy, golden crust after baking.
Bake: Place the tin on the middle shelf of the oven and bake for 20 to 22 minutes, until the muffins are well-risen, golden brown, and a skewer inserted into the centre of one comes out clean.
Cool: Remove the tin from the oven and leave the muffins to rest in the tin for 5 minutes before transferring them to a wire rack. Allowing them to sit briefly lets the structure firm up so they hold their shape cleanly when moved.

Tips for the Best Mary Berry Banana Muffins

Why are my banana muffins dense and heavy rather than light?

The most common cause is overmixing the batter once the flour has been added. Fold only until the flour disappears, even if a few small lumps remain. Excess stirring builds gluten and produces a tight, bread-like texture instead of a soft crumb.

Why did my muffins not rise into a dome shape?

The oven temperature is likely too low, or the baking powder is past its use-by date. Check both before starting. A correctly preheated oven at 190°C gives the batter a sharp burst of heat at the start, which is what creates the characteristic rise and rounded top.

Why do my muffins have a gummy, wet patch in the centre?

This usually means the muffins were underbaked. Banana batter retains moisture from the fruit, so even if the outside looks golden, the inside may need the full 22 minutes. Always test with a skewer and return to the oven for a further 2 to 3 minutes if needed.

Why did my muffin cases peel away from the sides after baking?

This happens when steam becomes trapped between the case and the muffin as it cools. Leave the muffins in the tin for 5 minutes before moving them to a wire rack, and avoid stacking them while still warm, as the trapped heat softens the paper and causes it to separate.

Why do my muffins taste flat even though I followed the recipe?

The salt and vanilla are doing more work than they appear to. If either is left out or measured short, the banana flavour becomes one-dimensional and slightly bland. Use fine sea salt rather than coarse flakes, as it distributes more evenly through the batter.

Serving Suggestions

Serve warm from the rack with a spread of salted butter melting into the cut surface.
Pair with a strong, malty cup of English Breakfast tea for an afternoon treat.
Slice in half and top with a spoonful of smooth peanut butter for a more filling breakfast option.
Arrange on a tiered stand alongside other small bakes for a home afternoon tea spread.
Serve slightly warm with a dollop of crème fraîche and a drizzle of honey as a simple dessert.

Storage

Room temperature

Store the muffins in an airtight container at room temperature for up to 3 days.

Refrigerator

Place the muffins in a sealed container and refrigerate for up to 5 days. Bring them to room temperature for at least 20 minutes before eating, as cold muffins can taste dry and the crumb loses its softness straight from the fridge.

Freezing

Wrap each muffin individually in cling film, then place them in a zip-lock freezer bag and freeze for up to 3 months. To defrost, unwrap and leave at room temperature for 1 to 2 hours, or warm briefly in an oven at 160°C for 8 minutes until heated through.

Nutrition

Calories: 195 kcal
Carbohydrates: 31g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Sodium: 145mg

Nutrition values are estimates and may vary depending on the specific ingredients used and serving size.

FAQs

Can I use self-raising flour instead of plain flour in banana muffins?

Yes, but omit the baking powder and reduce the bicarbonate of soda to a pinch. Self-raising flour already contains a raising agent, so using it alongside the full amount in the recipe will cause the muffins to over-rise and then collapse.

Can I add chocolate chips or nuts to this banana muffin recipe?

Both work well. Fold in 80g of milk or dark chocolate chips, or 60g of roughly chopped walnuts, along with the dry ingredients. Coat the additions lightly in a tablespoon of the measured flour first so they stay suspended in the batter rather than sinking to the base.

Can I make banana muffins without eggs?

Each egg can be replaced with one tablespoon of ground flaxseed mixed with three tablespoons of water, left to gel for 5 minutes before use. The texture will be slightly denser and the muffins will not rise quite as high, but the flavour remains good.

Can I make this banana muffin batter the night before?

It is better to bake the muffins straight after mixing, as the raising agents begin to react with the liquid the moment the batter is combined. If needed, prepare all dry ingredients in one bowl and the wet ingredients in another the evening before, then combine and bake the following morning.

How ripe do the bananas need to be for banana muffins?

The skins should be heavily speckled or mostly brown. At this stage the starch in the banana has converted to natural sugar, making the fruit sweeter, softer, and far easier to mash to a smooth consistency. Under-ripe bananas produce a starchy, muted flavour and a lumpy batter.

Conclusion

These Mary Berry banana muffins bring together a handful of everyday ingredients to produce a dozen golden, soft-crumbed bakes with a lightly crisp demerara topping and a natural banana sweetness throughout. The one-bowl method keeps the process clean and straightforward, and the result is consistent every time provided the folding is kept gentle and the oven temperature is correct.

This recipe yields 12 standard-sized muffins, making it an ideal batch for a family, a lunchbox through the week, or a relaxed weekend bake to share. If these have caught your interest, leave a comment below with how yours turned out, and feel free to share the recipe with anyone who has a few ripe bananas sitting on the counter. If you enjoyed this, you might also like the Mary Berry Chocolate Mousse Recipe for another reliable and crowd-pleasing classic.