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Banana Cupcake Muffins

Makes 6 muffins

Delicious and moist banana bread cupcake muffins ready in just 25-30 minutes. Perfect for a lunchbox treat or to eat anytime.

Free from Soya, Dairy, Nuts


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  1. Pre-heat the oven.
  2. Stand 6 cup cake cases in the holes of a muffin or tart tray.
  3. Measure the flour and cinnamon, if used, into a bowl, stir to combine and sieve into a mixing bowl.
  4. Add the sugar and stir again.
  5. Cut 18 very thin slices of banana and set them aside.
  6. Put the remaining banana, egg, oil and vanilla extract into a kitchen blender and mix to a purée.
  7. Tip the prepared flour blend into the bowl and beat until smooth.
  8. Divide the mixture between the prepared muffin cases.
  9. Lay three banana slices on the top of each cupcake muffin.
  10. Bake for 25-30 minutes.
  11. Transfer the cakes onto a wire rack and leave to cool.
  12. Sieve a little icing sugar over the top of the cupcake muffins.


12-hole muffin or tart tray, 6 paper cupcake cases, mixing bowl and kitchen blender


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes
I put blueberries in the mix. Used maple syrup instead of sugar. Great breakfast muffin. So quick to make.
By Mary
18 Sep 2020
Brilliant, easy and super-fast recipe! Good recipe for kids to make too.
By Susanne Lace
20 Apr 2020

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