James Martin Banana Muffins recipe is the perfect solution for using up those overripe, blackened bananas sitting in your fruit bowl. It creates incredibly moist, fluffy muffins with a deep caramel-like sweetness that only comes from brown sugar and ripe fruit. The brilliance of this recipe (and James’s signature twist) is the simplicity—it uses the “melted butter” method rather than creaming, meaning you don’t need a mixer, and it includes a hint of maple syrup or honey for an extra layer of flavor.
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Why You Will Love This Banana Muffins Recipe:
- Super Moist: The combination of mashed banana and melted butter ensures these muffins stay soft for days.
- No Equipment Needed: All you need is a bowl, a whisk, and a fork for mashing. No electric mixer required.
- Customizable: It’s a robust base recipe that happily accepts chocolate chips, walnuts, pecans, or dried fruit without sinking.
- Kid-Friendly: Great for lunchboxes and easy enough for children to help bake.
James Martin Banana Muffins Ingredients
- 3 large ripe bananas
- 125g Butter: Melted and cooled slightly.
- 2 large eggs
- 250g Self-raising flour
- 150g Light soft brown sugar
- 1 tsp Vanilla extract
- 2 tbsp Maple syrup or Honey
- Optional: 100g Chocolate chips, pecans, or walnuts.
How To Make James Martin Banana Muffins
- Preheat: Set your oven to 190°C (375°F) / 170°C Fan. Line a 12-hole muffin tin with paper cases.
- Mash: Peel the bananas and mash them in a large bowl with a fork. You want it mostly smooth but a few chunks are fine for texture.
- The Wet Mix: Pour the melted butter over the bananas. Crack in the eggs, add the vanilla, and the maple syrup (or honey). Whisk everything together until combined.
- The Dry Mix: In a separate bowl (or sifted directly in), mix the flour and sugar.
- Combine: Pour the wet banana mixture into the dry flour mixture. This is the crucial step: Fold them together gently with a spoon or spatula. Stop mixing as soon as you can’t see any dry flour. The batter should look lumpy. If you overmix, the muffins will be tough.
- Add-ins: If using chocolate chips or nuts, fold them in now with just one or two stirs.
- Fill: Divide the batter evenly between the 12 cases. They should be quite full.
- Bake: Place in the center of the oven and bake for 20 to 25 minutes. They should be risen, golden brown, and spring back when gently pressed.
- Cool: Let them cool in the tin for 5 minutes before transferring to a wire rack.
Recipe Tips
- The “Lumpy” Rule: The number one mistake with muffins is overmixing. Unlike cake batter, muffin batter should be ugly and lumpy before it goes in the oven. This ensures they are tender.
- Banana Ripeness: If your bananas are yellow, bake them in their skins in a warm oven for 15 minutes until black. This artificially ripens them and releases the sugars.
- High Domes: To get that coffee-shop “domed” top, bake at a slightly higher temperature (200°C) for the first 5 minutes, then turn it down to 180°C for the rest.
- Storage: These freeze perfectly. Wrap individually and freeze for up to 3 months.
What To Serve With Banana Muffins?
James Martin’s banana muffins are incredibly versatile. For a comforting breakfast, serve them warm with a dollop of thick Greek yogurt, fresh berries, and a drizzle of honey, or pair them simply with a strong coffee or tea. If you want to turn them into an indulgent dessert, serve them warm with a scoop of vanilla ice cream and a generous drizzle of toffee sauce, or try the American style by pairing them with crispy streaky bacon for a sweet and savory brunch treat.
How To Store Letfovers Banana Muffins?
- Room Temperature: Store cooled muffins in an airtight container lined with kitchen paper (to absorb excess moisture and prevent them from becoming sticky). They will keep fresh for 3 to 4 days.
- Freezer: These freeze beautifully. Wrap each muffin individually in cling film or foil, then place them in a freezer bag. They will keep for up to 3 months.
How To Reheat Letfovers Banana Muffins?
- Microwave (Quickest): Place the Banana Muffins on a microwave-safe plate and heat on high for 15–20 seconds. This is the best method to make the sponge incredibly soft and moist again.
- Oven (Best Texture): Wrap the muffins loosely in foil (to prevent drying out) and warm in a preheated oven at 150°C (300°F) for 5–10 minutes.
- Toaster (For Crispness): Slice the Banana Muffins in half vertically and pop it in the toaster or under a hot grill. This creates a crunchy, caramelized surface that is perfect for slathering with cold butter.
FAQs
Yes, thaw the bananas completely in a bowl before using. They will release a lot of liquid—do not drain this away, as it contains all the flavor and sugar. Pour the liquid and the mashed fruit into the wet mix together.
This is almost always caused by overmixing. When you combine the wet and dry ingredients, stir gently with a spoon just until the flour disappears. If you use an electric mixer or beat the batter until smooth, the gluten develops and the muffins become rubbery.
Yes, but the texture might be slightly less moist. Since the bananas provide natural sweetness, you can reduce the brown sugar by about 25% (down to ~110g) without ruining the recipe. Ensure your bananas are extremely ripe (black) to compensate for the lost sweetness.
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Banana Muffins Nutrition Facts
- Calories: ~280 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrate: 38g
- Protein: 4g
James Martin Banana Muffins
Course: Snacks, Breakfast, DessertCuisine: Brititsh, AmericanDifficulty: Easy12
servings10
minutes25
minutes280
kcalJames Martin Banana Muffins are moist, fluffy, and packed with sweet banana flavor. Uses melted butter and brown sugar for a rich, caramel crumb. Ready in 35 minutes and perfect for using up overripe fruit.
Ingredients
3 large ripe bananas
125g Butter: Melted and cooled slightly.
2 large eggs
250g Self-raising flour
150g Light soft brown sugar
1 tsp Vanilla extract
2 tbsp Maple syrup or Honey
Optional: 100g Chocolate chips, pecans, or walnuts.
Directions
- Preheat: Set your oven to 190°C (375°F) / 170°C Fan. Line a 12-hole muffin tin with paper cases.
- Mash: Peel the bananas and mash them in a large bowl with a fork. You want it mostly smooth but a few chunks are fine for texture.
- The Wet Mix: Pour the melted butter over the bananas. Crack in the eggs, add the vanilla, and the maple syrup (or honey). Whisk everything together until combined.
- The Dry Mix: In a separate bowl (or sifted directly in), mix the flour and sugar.
- Combine: Pour the wet banana mixture into the dry flour mixture. This is the crucial step: Fold them together gently with a spoon or spatula. Stop mixing as soon as you can’t see any dry flour. The batter should look lumpy. If you overmix, the muffins will be tough.
- Add-ins: If using chocolate chips or nuts, fold them in now with just one or two stirs.
- Fill: Divide the batter evenly between the 12 cases. They should be quite full.
- Bake: Place in the center of the oven and bake for 20 to 25 minutes. They should be risen, golden brown, and spring back when gently pressed.
- Cool: Let them cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- The “Lumpy” Rule: The number one mistake with muffins is overmixing. Unlike cake batter, muffin batter should be ugly and lumpy before it goes in the oven. This ensures they are tender.
Banana Ripeness: If your bananas are yellow, bake them in their skins in a warm oven for 15 minutes until black. This artificially ripens them and releases the sugars.
High Domes: To get that coffee-shop “domed” top, bake at a slightly higher temperature (200°C) for the first 5 minutes, then turn it down to 180°C for the rest.
Storage: These freeze perfectly. Wrap individually and freeze for up to 3 months.
