Hand taking a Banana Breakfast Muffin from a bowl

Banana Brekkie Muffins

Sunday baking is a good time to whip up these easy to make handy Banana Brekkie Muffins ready for another school week.
Perfect for when you’ve got a few sad bananas in your fruit bowl and the kids just need something quick and tasty to grab on the go.

Nourish and Flourish
Prep Time: 10 min
Cook Time: 25 min
Yield: 12 muffins



  1. Preheat oven to 180 degrees C.
  2. Place 12 paper baking muffin cases in muffin tin.  I like to use the muffin style of casing from Coles.
  3. Sift together the flour, baking powder, bicarb soda and salt; set flour mixture aside.
  4. Combine mashed bananas, sugar, egg and melted butter in a large bowl.
  5. Fold in flour mixture and mix until smooth.
  6. Spoon evenly into baking cases in muffin tin.
  7. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
  8. Once muffins are cooled dust with icing sugar.
  9. Add walnuts for some added crunch or keep nut-free.
  10. Store in an air-tight container for up to 4 days.
Bowl of Banana Breakfast Muffins with Organic Times ingredients

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