These banana and blueberry muffins are a doddle to make and are great snacks for anyone at any time as they contain no added sugar. The sweetness comes just from the bananas.

Irresistible whilst still warm, these muffins also freeze well and defrost quickly, making them perfect for lunchbox treats and snacks on the go.

If you’ve got ripe bananas stored in the freezer, put them to good use in this recipe.

You could also try these with frozen cherries instead of the frozen blueberries.

Makes approx. 6 muffins or 12 mini muffins

Ingredients Equipment to have ready
150g plain flour Baking tray or muffin tray
1 tsp baking powder Muffin cases
2 ripe bananas, peeled Two mixing bowls
3 ½ tbsp sunflower or vegetable oil Teaspoon measure or teaspoon
½ tsp vanilla extract Tablespoon measure or tablespoon
1 large egg Spatula
3 tbsp milk Dessert spoon
Handful of frozen blueberries Whisk


  1. Preheat the oven to 180C.
  2. Put the flour and baking powder in one bowl and whisk gently to combine and remove any lumps.
  3. Put the peeled bananas in the other bowl and mash.
  4. Add the oil, vanilla extract, egg and milk and mix together.
  5. Tip in the flour and baking powder and combine. Don’t be tempted to mix too much or your muffins won’t be light and fluffy.
  6. Fold through the blueberries and spoon the mixture into the muffin cases.
  7. Bake for around 20 minutes until golden and when you press lightly on the top of the muffin it bounces back.
  8. Leave to cool on a wire rack before eating. Lovely when still warm!