Mary Berry Breakfast Muffins Recipe – Naturally Sweet, Genuinely Satisfying, and Kid-Approved

I made these breakfast muffins for the first time during a week when everything in my kitchen was… running low. No cereal. No bread. Just a sad bunch of overripe bananas and a forgotten bag of oats in the back of the cupboard.

I threw the batter together half-hopeful, half-hungry—and didn’t expect much. But the result? Muffins that were soft, gently sweet, and warm with cinnamon. I’ve been making them ever since. They’re quick, wholesome, and taste like you actually tried—even when you haven’t.

The best part? They freeze like a dream. So let me show you how to batch these beauties and avoid breakfast boredom.

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Why This One Works So Well

• Ripe bananas do the heavy lifting. They sweeten, moisten, and bind—no refined sugar needed.
• The oats give bite. Not gritty or chewy, just a lovely heartiness that keeps you full.
• Wholemeal flour keeps it grounded. You get fibre, a gentle nutty flavour, and none of that bland “white muffin” puff.

Most breakfast muffins overload on sugar or taste like cardboard. Mary’s version nails the middle ground: soft, flavourful, and just enough sweetness to feel like a treat.

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INGREDIENTS + WHY THEY MATTER

• 2 ripe bananas – Overripe = best. Adds natural sweetness and a rich, soft crumb.
• 2 large eggs – Binds everything. I’ve also tried flax eggs—they work, just slightly denser.
• 125ml milk – Keeps it moist. I’ve used oat and almond milk too—no problem.
• 100ml vegetable oil – Adds softness. You could use melted coconut oil for a slight flavour twist.
• 2 tbsp honey or maple syrup – Sweetens gently. Skip it if your bananas are very ripe.
• 1 tsp vanilla extract – Boosts all the flavours.
• 150g wholemeal self-raising flour – Gives structure and a hearty feel. If using plain wholemeal, add 1½ tsp baking powder.
• 1 tsp baking powder – Extra lift.
• 100g rolled oats – For texture, fibre, and staying power.
• 50g dried fruit – I love chopped dates or apricots for bursts of caramel sweetness.
• 50g nuts/seeds – Walnuts or sunflower seeds are lovely. Add crunch and protein.
• 1 tsp ground cinnamon (optional) – Adds warmth and depth. Optional but lovely.

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Making It Yours (Without Ruining It)

• Vegan? Use 2 flax eggs (2 tbsp ground flax + 5 tbsp water), plant milk, and maple syrup.
• Gluten-free? Sub with GF self-raising flour and certified GF oats. Texture holds up.
• No bananas? Use ½ cup unsweetened applesauce. Slightly lighter, still moist.
• Toppings idea: Sprinkle extra oats or seeds on top before baking for a little bakery flair.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dry texture	Overbaked or not enough banana	Stick to 20–25 mins, use very ripe bananas
Dense muffins	Overmixed the batter	Stir gently—just until combined
Soggy bottoms	Added too much fruit or oil	Measure carefully and drain juicy add-ins
Muffins stuck in tin	Didn’t line or grease well	Use muffin liners or silicone cups

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HOW TO MAKE JAMIE OLIVER’S BREAKFAST MUFFINS

1. Preheat oven to 180°C (350°F).
   Line a 12-hole muffin tray with cases or grease lightly.
2. Mash the bananas.
   Use a fork to mash until mostly smooth—some small lumps are fine.
3. Whisk wet ingredients.
   Add eggs, milk, oil, honey/maple syrup, and vanilla. Mix until well combined.
4. Mix the dry stuff.
   In another bowl, combine flour, baking powder, oats, cinnamon (if using), dried fruit, and nuts/seeds.
5. Combine wet and dry.
   Pour the wet into the dry. Gently fold with a spatula until just mixed. Do not over-stir.
6. Spoon into muffin cases.
   Fill each case about ¾ full. Top with extra oats or seeds if you fancy.
7. Bake for 20–25 mins.
   They’re done when golden and a skewer comes out clean.
8. Cool and store.
   Let cool in tin for 5 mins, then transfer to a wire rack.

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TIPS FROM MY KITCHEN

• I make double batches and freeze half. Perfect for midweek breakfasts.
• I sometimes add a pinch of nutmeg or cardamom when I want a bakery feel.
• If using fresh berries, I toss them in flour first—stops them sinking.
• I swap the banana for grated pear in autumn—lovely twist.

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STORAGE + SERVING

• Room Temp: Keep in airtight tin for 3–4 days.
• Fridge: Up to 1 week, but texture firms up a little.
• Freezer: Freeze individually, then bag. Keeps 2 months.
• Reheat: 15–20 sec in microwave or 5 mins at 160°C in oven.

Perfect Pairings:

• With coffee + Greek yogurt
• Sliced and spread with nut butter
• Crumbled into warm porridge
• As a school lunchbox snack
• With eggs for a balanced breakfast

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FREQUENTLY ASKED QUESTIONS

Q: Can I make these nut-free?
A: Yep—just use sunflower seeds or leave them out entirely.

Q: How do I keep them from going soggy?
A: Let them cool completely before storing, and place a paper towel under and over them in the container.

Q: Are these good for toddlers?
A: Totally. They’re soft, naturally sweet, and you can skip the honey for under-1s or use mashed dates instead.

Q: Can I turn this into a loaf?
A: Yes—bake in a lined loaf tin at 170°C for 35–40 minutes. Tent with foil if browning too fast.

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You May Also Like:

• Mary Berry Banana Muffins
• Mary Berry English Muffins
• Mary Berry Double Chocolate Chip Muffins

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