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A mouthwatering image of Switzerland's top chef Silvano Braga's golden-brown Banana Muffins, studded with chopped walnuts and dusted with a sprinkle of cinnamon, set against a rustic backdrop

Ultimate Banana Muffin Recipe

Satisfy your cravings with my Ultimate Banana Muffin Recipe. Bursting with ripe bananas, roasted cashews and a hint of cinnamon…they’re a delightful treat for any occasion.

Total Time
35 minutes
Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • 225 grams all-purpose flour
    5 grams baking powder
    5 grams baking soda
    5 grams ground cinnamon
    3 grams salt
    A pinch of ground nutmeg
    3 ripe bananas
    100 grams chocolate chips
    100 grams white sugar
    80 grams butter, melted
    50 grams lightly packed brown sugar
    1 large egg
    1 egg yolk
    5 milliliters vanilla extract
    50 grams roasted & chopped Cashews (Optional)

    Imperial Measurements
    1 ½ cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    ½ teaspoon salt
    1 pinch ground nutmeg
    3 bananas (ripe or very ripe work best)
    ½ cup white sugar
    ⅓ cup butter, melted
    ¼ cup lightly packed brown sugar
    1 large egg
    1 egg yolk
    1 teaspoon vanilla extract
    ¼ cup roasted and chopped cashews (Optional)

Total Time

  • Preparation Time
    10 minutes
  • Cooking Time
    25 minutes

Goes Great with

    1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it lightly.
    2. In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
    3. In another bowl, mash the bananas until smooth.
    4. Add the white sugar, melted butter, brown sugar, egg, and vanilla extract to the mashed bananas. Mix until well combined.
    5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
    6. If using, gently fold in the chopped cashews and chocolate chip.
    7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
    8. Bake in the preheated oven for 15 minutes, take them out of the oven for 5-10 minutes, put the back into the oven and bake them for another 10 minutes.
      A toothpick inserted into the center should come out clean.
    9. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
    Pro Tips
    • Use very ripe bananas for maximum flavour and sweetness.
    • Don’t overmix the batter; a few lumps are okay for tender muffins.
    • For added crunch, sprinkle a few extra roasted and chopped cashews on top before baking.
    • For the ultimate flavour, add 1 package of Lotus Biscoff Cookies slightly crushed.


Calories per Serving:
Approximately 200 calories per muffin.

Goes Great with