This foolproof Mary Berry Banana Muffins Recipe is crafted from mashed overripe bananas, golden caster sugar, and generous pockets of semi-sweet chocolate chips. Each golden dome breaks open to reveal a moist, tender crumb that fills the kitchen with the scent of caramelized fruit and melting chocolate. It is the ultimate waste-not bake for the fruit bowl, perfect for a grab-and-go breakfast or a lunchbox treat for the whole family.
Mary Berry Banana Muffins Ingredients
The Dry Mix:
- 250g (9 oz) Self-Raising Flour: The essential base for a light, well-risen muffin.
- 1 tsp Baking Powder: Gives that extra lift to support the heavy fruit.
- 100g (3 ½ oz) Caster Sugar: A fine sugar that dissolves quickly; golden caster sugar adds a nice caramel note.
The Wet Mix & Fruit:
- 2 Ripe Bananas: Peeled and mashed. They must be ripe (brown spots or black skins) for the correct sweetness and moisture.
- 2 Large Eggs: Beaten.
- 100g (3 ½ oz) Butter: Melted and cooled slightly. Mary prefers butter for flavor over oil.
- 1 tsp Vanilla Extract: Enhances the banana flavor.
- 50ml (2 fl oz) Milk: To loosen the batter.
The Add-Ins:
- 100g (3 ½ oz) Chocolate Chips: Milk or plain chocolate chips work best as they hold their shape better than chopped bar chocolate.
How To Make Mary Berry Banana Muffins
- Prep: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases.
- Mash: In a bowl, mash the peeled bananas with a fork until they are smooth but still have a bit of texture. Set aside.
- Combine Dry: Sift the self-raising flour and baking powder into a large mixing bowl. Stir in the caster sugar.
- Mix Wet: In a jug, whisk together the melted butter, beaten eggs, vanilla extract, and milk.
- The Muffin Method: Pour the wet ingredients into the dry bowl. Add the mashed bananas. Stir gently with a metal spoon until the flour is just combined. Do not beat the mixture; it should remain lumpy. Overmixing will result in tough, heavy muffins.
- Fold: Gently fold in the chocolate chips with one or two turns of the spoon.
- Fill: Divide the batter equally among the paper cases. They should be filled almost to the top.
- Bake: Bake for 20–25 minutes. The muffins should be well-risen, golden brown, and spring back when pressed gently in the center.
- Cool: Leave them in the tin for 5 minutes (they are fragile when hot), then transfer to a wire rack to cool completely.
Recipe Tips
- Banana Ripeness: If your bananas are yellow and firm, they won’t work well. To ripen them quickly, place unpeeled bananas on a baking sheet in a 300°F oven for 15-20 minutes until the skins turn black and the fruit softens.
- Prevent Sinking Chips: Toss your chocolate chips in a teaspoon of the measured flour before adding them to the batter. This friction helps them stay suspended in the muffin rather than sinking to the bottom.
- Butter Temp: Ensure the melted butter has cooled before mixing with the eggs. If it’s boiling hot, you risk scrambling the eggs upon contact.
- Variations: Mary suggests you can swap the chocolate chips for dried fruit (like sultanas) or chopped walnuts if you prefer a less sweet, nuttier muffin.
What To Serve With Banana Muffins
- Espresso: The strong coffee contrasts with the sweet banana and chocolate.
- Peanut Butter: A smear of peanut butter on a warm muffin is a protein-packed combo.
- Yogurt Bowl: Crumble a muffin over Greek yogurt for breakfast.
- Cold Milk: Essential for kids.
How To Store Banana Muffins
- Room Temperature: Store in an airtight container for up to 3 days. The bananas keep them incredibly moist.
- Reheat: These are best served warm. 10-15 seconds in the microwave gets the chocolate chips gooey again.
- Freeze: Wrap individual muffins in cling film and freeze for up to 2 months. Thaw in a lunchbox or on the counter.
Mary Berry Banana Muffins Nutrition Facts
- Calories: 260 kcal
- Fat: 11g
- Carbohydrates: 36g
- Sugar: 18g
- Protein: 4g
Nutrition information is estimated per muffin.
FAQs
Can I use plain flour?
If using plain (all-purpose) flour, you must add 3 teaspoons of baking powder total to get the required lift.
Why are my muffins chewy?
Chewy muffins are a sign of overmixing. When you add the wet to the dry, stir only until you can’t see white flour powder. Ignore the lumps!
Can I use oil instead of butter?
Yes, you can substitute the butter with 100ml of sunflower oil. The muffins will be very moist but will lack that rich buttery flavor.
Try More Recipes:
- Mary Berry Shortbread Cookie Recipe
- Mary Berry Simple Pancake Mixture Recipe
- Mary Berry Buttermilk Pancakes Recipe
Mary Berry Banana Muffins Recipe
Description
Classic, fluffy banana muffins studded with chocolate chips, made using the simple melt-and-mix method.
Ingredients
Instructions
- Preheat oven to 200°C.
- Mix flour, sugar, and baking powder.
- Whisk butter, eggs, milk, vanilla, and banana.
- Pour wet into dry; stir gently (keep lumpy).
- Fold in chocolate chips.
- Fill muffin cases.
- Bake 20-25 mins until golden.
Notes
- Use black/spotted bananas for sweetness.
- Toss chips in flour to prevent sinking.
- Do not overmix the batter.
- Freezes perfectly for school lunches.
Mary Berry Banana Muffins Recipe
