There’s something about the smell of banana muffins baking that instantly fills my home with warmth and comfort. I remember the first time I made Mary Berry’s Banana Muffins on a rainy afternoon when I had a couple of overripe bananas sitting on the counter. I didn’t want them to go to waste, and I wanted something quick, easy, and satisfying to bake. That’s when I stumbled upon Mary Berry’s classic banana muffin recipe, and honestly, it felt like I struck gold.
What I loved immediately about this recipe was how simple it was. No complicated steps, no fancy ingredients, just straightforward baking with delicious results. Within minutes, I had a batter ready to go, and not long after, the kitchen was filled with that incredible sweet, fruity aroma. When I pulled them out of the oven, golden and inviting, I knew I had found a new favorite.
These banana muffins have the perfect balance of sweetness, moisture, and lightness. They’re not heavy or overly dense like some banana breads can be. They have a lovely soft crumb that almost melts in your mouth. Over the years, they have become my go-to recipe whenever I need a quick snack, a breakfast treat, or even something to pack into lunchboxes.
In this post, I’m excited to share how I make Mary Berry’s Banana Muffins at home, along with some tips I’ve picked up along the way, ideas for easy variations, and the best way to store them to keep them fresh. If you love simple baking that delivers every single time, I’m sure you’ll fall just as in love with these muffins as I did on that cozy rainy afternoon.
What are Mary Berry’s Banana Muffins?
Mary Berry’s Banana Muffins are soft, moist, and lightly sweetened muffins made with ripe bananas, creating a tender crumb and naturally fruity flavor perfect for breakfast, snacking, or teatime.
Why You Should Try This Recipe
You should try this recipe because it is quick, foolproof, and delicious. The muffins are moist without being heavy, and they make a perfect use of overripe bananas. Plus, they require simple pantry ingredients and minimal effort.
Ingredients Needed to Make Mary Berry Banana Muffins
-
2 ripe bananas
-
100 grams caster sugar
-
125 grams self-raising flour
-
1 teaspoon baking powder
-
2 large eggs
-
100 grams butter, melted and slightly cooled
-
1 teaspoon vanilla extract (optional)
Instructions to Make Mary Berry Banana Muffins
-
Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.
-
In a large bowl, mash the bananas until smooth.
-
Add the caster sugar, eggs, and vanilla extract (if using) to the mashed bananas and mix well.
-
Pour in the melted butter and stir until combined.
-
Sift the self-raising flour and baking powder into the wet mixture.
-
Gently fold the flour into the mixture, being careful not to overmix.
-
Spoon the batter evenly into the muffin cases, filling them about two-thirds full.
-
Bake for 18–20 minutes, or until the muffins are golden and a skewer inserted into the center comes out clean.
-
Let them cool slightly in the tin before transferring to a wire rack to cool completely.
Mary Berry's Banana Muffins
Equipment
- Oven
Ingredients
- 2 ripe bananas
- 100 grams caster sugar
- 125 grams self-raising flour
- 1 teaspoon baking powder
- 2 large eggs
- 100 grams butter melted and slightly cooled
- 1 teaspoon vanilla extract optional
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.
- In a large bowl, mash the bananas until smooth.
- Add the caster sugar, eggs, and vanilla extract (if using) to the mashed bananas and mix well.
- Pour in the melted butter and stir until combined.
- Sift the self-raising flour and baking powder into the wet mixture.
- Gently fold the flour into the mixture, being careful not to overmix.
- Spoon the batter evenly into the muffin cases, filling them about two-thirds full.
- Bake for 18–20 minutes, or until the muffins are golden and a skewer inserted into the center comes out clean.
- Let them cool slightly in the tin before transferring to a wire rack to cool completely.
Notes
- Use bananas that are very ripe with lots of brown spots for maximum sweetness and flavor.
- Do not overmix the batter as it can make the muffins dense instead of light and fluffy.
- Melt the butter first and let it cool slightly so it blends smoothly into the batter.
- Fill the muffin cases evenly so they bake uniformly.
Nutritional Value
Per muffin (approximately):- Calories: 210
- Protein: 4 grams
- Carbohydrates: 26 grams
- Fat: 10 grams
- Fiber: 1 gram
What Goes Well with Mary Berry Banana Muffins
These muffins pair wonderfully with a cup of coffee or tea. They also go nicely with a little spread of peanut butter or Nutella for an indulgent treat. For a fresher touch, serve them with a side of Greek yogurt and berries.
My Tips to Make the Best Mary Berry Banana Muffins
-
Use bananas that are very ripe with lots of brown spots for maximum sweetness and flavor.
-
Do not overmix the batter as it can make the muffins dense instead of light and fluffy.
-
Melt the butter first and let it cool slightly so it blends smoothly into the batter.
-
Fill the muffin cases evenly so they bake uniformly.
Easy Variations of Mary Berry Banana Muffins
-
Add a handful of chocolate chips for a chocolate banana muffin twist.
-
Stir in chopped walnuts or pecans for added crunch.
-
Mix in a teaspoon of cinnamon for a warm, spiced flavor.
-
Top with a slice of banana or a sprinkle of brown sugar before baking for a caramelized top.
Best Way to Store Mary Berry Banana Muffins
Once completely cooled, store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just thaw at room temperature or warm slightly before serving.
Nutritional Value
Per muffin (approximately):
-
Calories: 210
-
Protein: 4 grams
-
Carbohydrates: 26 grams
-
Fat: 10 grams
-
Fiber: 1 gram
These muffins are a lovely balance of energy, with a good mix of carbs and healthy fats to keep you satisfied.
FAQs
Can I use whole wheat flour instead of self-raising flour?
You can, but the muffins will be denser. Add a little extra baking powder to help with the rise.
Can I make these muffins dairy-free?
Yes, you can substitute the butter with a dairy-free alternative like coconut oil or vegan butter.
How do I know when the muffins are done?
Insert a toothpick or skewer into the center. If it comes out clean, the muffins are ready.
Can I add other fruits to the muffins?
Absolutely. Blueberries or chopped strawberries work wonderfully with the banana base.
How do I keep the muffins moist?
Do not overbake them and make sure they are stored in an airtight container once cooled.
Conclusion
Every time I bake a batch of Mary Berry’s Banana Muffins, I am reminded why simple recipes are often the best ones. There’s something so satisfying about turning a couple of overripe bananas into something golden, delicious, and full of homemade comfort. It’s the kind of baking that feels effortless yet rewarding, and the results never fail to bring a smile.
What I love most about these muffins is their versatility. They are perfect fresh out of the oven with a little pat of butter melting into them, but they are just as lovely packed into lunchboxes or enjoyed as a quick breakfast on busy mornings. They have the ideal balance of moisture and sweetness, making them feel indulgent without being heavy or overly rich.
Over time, I’ve had a lot of fun experimenting with different add-ins and toppings, but even the classic plain version holds its own beautifully. Whether I’m baking them to use up bananas, to surprise a friend with a homemade treat, or just because I feel like filling the house with the cozy smell of baking, these muffins always fit the bill.
If you’re looking for a foolproof, delicious, and heartwarming recipe to add to your baking repertoire, I can’t recommend Mary Berry’s Banana Muffins enough. They are a true classic that never goes out of style, and once you try them, I’m sure they’ll become one of your favorites too.
