Mary Berry Banana Muffins – Soft, Golden, and Made for Ripe Banana Emergencies

You know that moment when you spot three bananas on the counter that have gone from “just right” to “oh no, fruit flies incoming”? That’s exactly where I was when I first made these Mary Berry banana muffins. I hate wasting food, and to be honest, banana bread felt like too much commitment. Banana muffins, though? Quicker, easier, and far more portable.

First go, I overmixed the batter like a fool—ended up with dense little pucks that tasted fine but had the charm of a hockey puck. The second time, I barely stirred, chucked in a handful of dark chocolate chips, and bingo: the fluffiest, most forgiving banana muffins I’ve ever baked. If you’ve got sad bananas and half an hour, let me show you how to turn them into something lovely.

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What Makes This Recipe Special

This isn’t just a banana muffin recipe—it’s a rescue mission for old bananas. Here’s why it works so well:

• Banana as the hero – It adds moisture, sweetness, and body. The riper, the better.
• Melted butter instead of oil – More flavour, and it still keeps the texture light.
• Room-temp milk and eggs – Help everything come together without splitting or clumping.
• No fancy kit or mixer needed – A bowl and a spoon will do. Less washing up, more muffin munching.

It’s simple, yes—but surprisingly satisfying. And it bakes like a dream, every single time.

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INGREDIENTS + WHY THEY MATTER

• Ripe bananas (3 medium) – Natural sweetness and that soft texture. Black spots = flavour gold.
• Self-raising flour (225g) – Saves faff with separate leavening. Gives a reliable, fluffy rise.
• Baking powder (1 tsp) – Extra lift. I once forgot it, and they came out oddly squat.
• Melted butter (100g) – Adds depth and richness. Don’t skip the cooling step!
• Caster sugar (100g) – Just enough for balance. I’ve halved it before—still worked.
• Eggs (2) – Bind everything and give a golden crumb.
• Milk (75ml) – Keeps it loose and bakeable. I’ve used oat milk too, with good results.
• Vanilla extract (1 tsp) – Not essential, but gives it that bakery smell.
• Cinnamon (½ tsp, optional) – Warms things up nicely, especially in colder months.

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Making It Yours (Without Ruining It)

• Gluten-free? Use a GF self-raising flour blend. I’ve tried Doves Farm—it works.
• Dairy-free? Sub the butter for melted coconut oil and the milk for almond or oat.
• No sugar? Mash in a date or two or go half sugar/half mashed apple.
• Add-ins tested:
  • 50g dark choc chips – yes, please
  • Chopped pecans – excellent crunch
  • Frozen raspberries – gorgeous, but thaw and drain them first

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

What Went Wrong	Why It Happens	How to Fix It
Muffins were dense	Overmixed the batter	Mix gently—just enough to combine
Soggy bottoms	Too much banana or underbaked	Use 3 medium bananas max + check doneness
Muffins stuck to paper	Liners too thin / muffins too moist	Use sturdy muffin cases or spray lightly
Tops were too pale	Underbaked or oven not hot enough	Make sure oven’s preheated properly

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HOW TO MAKE MARY BERRY’S BANANA MUFFINS

Step 1: Get Prepped

• Preheat oven to 180°C (160°C fan) / 350°F.
• Line a 12-hole muffin tin with paper cases.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together 225g self-raising flour, 1 tsp baking powder, ½ tsp cinnamon (if using), and a pinch of salt.

Step 3: Mix Wet Ingredients

• In another bowl, whisk 2 eggs with 100g sugar until slightly fluffy.
• Add 100g melted (and cooled!) butter, 3 mashed ripe bananas, 1 tsp vanilla, and 75ml milk. Stir until smooth-ish.

Step 4: Combine Gently

• Pour wet into dry. Fold with a spatula or spoon—no mixers, no overthinking.
• Batter should be lumpy but mixed. Over-stirring makes them tough.

Step 5: Add Extras (Optional)

• Fold in 50g choc chips or nuts now, if using.

Step 6: Fill the Tin

• Divide mixture evenly between muffin cases. Fill each about ¾ full.

Step 7: Bake

• Bake 18–20 minutes, or until golden on top and a skewer comes out clean.

Step 8: Cool (and Try Not to Eat All Immediately)

• Let them sit in the tin for 5 mins, then cool fully on a wire rack.

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TIPS FROM MY KITCHEN

• I mash the bananas with a fork straight in the mixing bowl—less mess.
• Use very ripe bananas—they’re almost syrupy and make all the difference.
• If your muffins go dry the next day, warm them for 10 seconds in the microwave. Magic.
• I sometimes add oats on top before baking for a rustic, café-style finish.

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STORAGE + SERVING

• Room temp: Airtight tin for 2–3 days (paper towel inside helps with moisture).
• Fridge: Keeps for 5 days, but I prefer room temp.
• Freezer: Wrap individually and freeze for up to 3 months. Reheat in oven or microwave.

Best pairings:

• With tea or milky coffee
• Split and slathered with almond butter
• Warmed and topped with Greek yogurt and a drizzle of honey

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FAQs

Q: Can I use frozen bananas?
A: Yes, defrost them fully and drain off any liquid before mashing. They’re a bit wetter but still work.

Q: Why are my muffins sticky on top?
A: That’s usually from cooling in the tin too long or high humidity. Let them cool on a rack fully.

Q: Can I double the recipe?
A: Absolutely. Just use two trays and rotate them halfway through baking if needed.

Q: Can I skip the eggs?
A: I’ve swapped in 2 tbsp of Greek yogurt or 1 tbsp ground flax + 3 tbsp water per egg—works fine, but texture is a touch denser.

Q: Why did my muffins sink?
A: Usually overmixed batter or underbaking. Don’t open the oven door too early either!

CHECK OUT THESE SIMILAR RECIPES

• Mary Berry​ Banana And Honey Cake
• Mary Berry Banana Pecan Loaf With Honey Icing
• Mary Berry Carrot Cupcakes