Easy Banana Muffins

Easy Banana Muffins

I’m considering writing a book on 101 things to do with bananas. Apart from my Brown Butter Banana Bread and the equally delicious Chocolate Banana Bread, these easy banana muffins are perfect for repurposing those over-ripe bananas. They’re lovely plain and just a little special topped with Peanut Butter Mousse. A feathery dusting of cocoa adds a subtle chocolatey goodness.

Muffins make the tastiest addition to any lunch box and the best healthy snack. To enrich the taste and lighten the texture I’ve used buttermilk. It also helps to keep the muffins moist. The addition of wholemeal flour boost the fibre and gives the banana muffins a toothsome but tender crumb. Butter is replaced with coconut oil but either will do nicely. Banana muffins are perfect with mid-morning tea or as sweet in between snack.

Cook’s note: Often, I’ll make double the quantity and freeze half for later in the week.

Easy Banana Muffins


Easy Banana muffins

Makes 12

  • 1 cup (150g) self raising flour
  • 3/4 cup (100g) wholemeal flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • pinch of salt
  • 150g brown sugar
  • 80ml coconut oil
  • 2 eggs
  • 150ml buttermilk
  • 3 very ripe bananas
  1. Preheat the oven to 180° C. Line two muffin trays with paper cases. Sift all the dry ingredients together in a mixing bowl. Place the sugar, coconut oil, eggs, buttermilk and bananas in a blender and whizz together until smooth. Pour the wet ingredients into the dry and mix lightly until just combined. Over mixing will toughen the muffins so keep it brief! Spoon into the muffin cases and bake for 18-20 minutes. Always test with a skewer before removing from the oven. Cool on a wire rack before storing in an airtight container.
  2. Serve as is or frost with peanut butter mousse.



9 Comments. Leave new

  • Hello, these look so yummy! May I please check, what oil can i use instead of the coconut oil? Thank you.

  • Hello Thandi. Any flavourless oil like canola or sunflower seed would also work well. If you prefer the taste of butter in your bakes, just replace the oil with equal quantities melted butter. Hope that helps. Good luck. These banana muffins are a win! Thanks for stopping by.

  • Thank you D. I will be trying them this afternoon!

  • Hi Di,

    Tried these and they were yums! Used canola in place of coconut oil plus i didnt have nutty wheat and used normal
    Cake flour, turned out great. Looking forward to more of your muffin recipes to try, Thank you

  • Rechardo Rix
    22 June 2016 12:24 pm


    Could you please tell me where I could find the wholemeal flour – I tried to see at Woolworths & online.

  • Dianne Bibby
    22 June 2016 4:29 pm

    Hello Rechardo. I like to use Nature’s Choice. The texture is quite fine which works really well with baking. It’s available at health food stores and Dischem.

  • Rechardo Rix
    23 June 2016 2:19 pm


    I called Dischem and they said that they stock Whole-wheat flour.

    Please confirm if that is what should be use.

  • Dianne Bibby
    23 June 2016 3:16 pm

    Whole-wheat or wholegrain is perfect.

Leave a Reply

Your email address will not be published.

Fill out this field
Fill out this field
Please enter a valid email address.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.