Banana Muffins

Julie Donald
Delicious muffins, great for lunch boxes
Prep Time 15 mins
Cook Time 20 mins
Course Baking
Servings 24 muffins


  • 120 g butter room temperature
  • 150 g sugar
  • 2 eggs
  • 4 bananas mashed
  • 15 ml lemon juice
  • 240 g flour
  • 2 ml salt
  • 5 ml bicarbonate of soda
  • 30 ml milk
  • 30 ml sugar optional
  • 10 ml cinnamon optional


  • Beat the butter and sugar until pale, with electric mixer.
    Add the eggs one at a time and beat well. Add the mashed bananas and lemon juice.
  • Sift the flour, salt and bicarb into the butter mixture. Fold the flour in gently with a metal spoon. Add the milk to lighten the mixture.
  • Scoop 24 medium sized muffin (either lined with paper cases or greased well).
    Mix the additional sugar and cinnamon and sprinkle on the top of each muffin for a crunch top.
  • Bake for about 15-20 minutes at 180°C until the muffins are springy to the touch.