Banana Muffins

How can anyone resist these soft, squishy banana muffins with zingy icing. The ultimate comfort food with a cherry on top.

They smell amazing when they are rising in the oven and much quicker to bake than your standard banana cake.

You don’t need to ice them but I find they are so much better with a bit of icing . I mix up the juice of half a lemon in the icing to cut through the sweetness of the icing sugar and give some added health benefits. It’s all about balance darling ha ha. What’s not to love?

Makes approx 16 muffins


250g butter

225g caster sugar

2 eggs

3 ripe bananas – mashed

75ml milk

375g self raising flour


70g icing sugar

A few drops of cold water

Juice of half a lemon

8 glacé cherries (cut in half) to decorate


Firstly line a 12 hole muffin tin or 2 with muffin cake cases (the slightly larger ones to fairy cakes).

Preheat oven to 200c / 180c fan

Start by creaming the butter and sugar together until light and fluffy.

Now whisk in your eggs. Once they combine together add your mashed bananas and whisk some more.

Add your flour bit by bit and whisk. I use an electric whisk for ease.

It will look a bit dry but this is fine as now we add the milk and keep whisking until we have a creamy mixture.

Divide between your muffin cases. I find 2 large dessert spoons of cake mix per muffin case is perfect.

Bake in the centre of the oven for approximately 20 minutes.

Remove from oven around end of cooking time when they have risen and are golden and springy to the touch.

Allow to cool on a wire rack and while cooling mix up your icing. When the muffins have fully cooled spoon over your icing and add a cherry on top. Simple.