Amelia Grace Muffins have a completely different character to banana bread or banana cake, and this recipe is built specifically around getting that proper muffin texture — soft, slightly crumbly, and with a good domed top that rises nicely above the case.
This is my go-to when I want something quick, portable, and perfect for lunchboxes or a grab-and-go breakfast.
There’s no creaming involved, just a simple wet-into-dry method that comes together in minutes, and it’s a wonderful way to use up bananas that have gone a bit too soft for eating plain.
Why the Mixing Method Matters So Much for Muffins
Muffins are one of the few bakes where mixing them properly actually means mixing them as little as possible.
Combining the wet and dry ingredients with just a few gentle folds, rather than beating everything together thoroughly, is what gives muffins their characteristic slightly coarse, tender crumb.
Overmixing develops the gluten in the flour, which makes muffins tough and gives them tunnels running through the middle rather than a soft, even texture.
A lumpy batter, at this stage, is actually a good sign — it means you haven’t overworked it.
Ingredients for Delia Smith Banana Muffins
- 2 large ripe bananas, mashed (about 250g mashed)
- 100ml vegetable oil
- 100g soft light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp ground cinnamon
- A pinch of salt
- 50g chocolate chips or chopped walnuts (optional)
How to Make Delia Smith Banana Muffins — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 190°C (170°C fan / Gas 5). Line a 12-hole muffin tin with paper cases.
Step 2 — Mash the Bananas
Mash the ripe bananas in a large bowl until smooth.
Step 3 — Combine the Wet Ingredients
Stir in the oil, brown sugar, egg and vanilla extract until well combined.
Step 4 — Sift the Dry Ingredients
In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon and salt.
Step 5 — Combine Wet and Dry
Add the dry ingredients to the wet mixture and fold together with a large spoon or spatula, using as few strokes as possible — stop as soon as you can no longer see streaks of dry flour. The batter should still look a little lumpy.
Step 6 — Fold in the Extras
Gently fold in the chocolate chips or walnuts, if using.
Step 7 — Fill the Cases
Divide the batter evenly between the muffin cases, filling each about two-thirds full.
Step 8 — Bake
Bake for 18–20 minutes, until well risen and a skewer inserted into the centre comes out clean.
Step 9 — Cool Slightly
Leave in the tin for 5 minutes, then transfer to a wire rack to cool a little further before eating.
My Top Tips for the Best Delia Smith Banana Muffins
Don’t overmix the batter. This is the single most important rule for muffins — a few lumps are exactly what you want, so stop folding as soon as the flour disappears.
Use very ripe bananas. The riper they are, the sweeter and more intensely flavoured your muffins will be.
Fill the cases generously, but not to the top. About two-thirds full gives you room for that lovely domed rise without the batter overflowing.
Check with a skewer a couple of minutes early. Muffins bake relatively quickly, so start testing from around 16 minutes to avoid drying them out.
Add a sprinkle of demerara sugar on top before baking. It’s optional, but it gives a lovely, slightly crunchy finish to the tops.
Serving Suggestions
These are lovely warm from the oven with a little butter, or simply on their own as a grab-and-go breakfast or snack. They’re also great packed into a lunchbox, and hold up well for a few days without losing their softness.
How to Store Delia Smith Banana Muffins
In the fridge: Not necessary, though they’ll keep for up to a week in the fridge in an airtight container if your kitchen is warm.
At room temperature: Store in an airtight container for up to 4 days.
In the freezer: Freeze well wrapped for up to 3 months. Defrost at room temperature, or warm gently in the microwave for a just-baked feel.
Delia Smith Banana Muffins Recipe
Ingredients
Method
- Preheat oven to 190°C (170°C fan / Gas 5). Line a muffin tin with paper cases.
- Mash the bananas in a large bowl.
- Stir in oil, brown sugar, egg and vanilla.
- Sift together flour, bicarbonate of soda, cinnamon and salt in a separate bowl.
- Fold dry ingredients into wet with as few strokes as possible.
- Fold in chocolate chips or walnuts, if using.
- Divide between muffin cases, filling two-thirds full.
- Bake for 18–20 minutes until a skewer comes out clean.
- Cool for 5 minutes in the tin before transferring to a wire rack.
Notes
Frequently Asked Questions About Delia Smith Banana Muffins
Why are my muffins tough and chewy?
This is almost always down to overmixing the batter. Fold the wet and dry ingredients together with just a few gentle strokes, stopping as soon as the flour is incorporated.
Why didn’t my muffins rise properly?
This can happen if the bicarbonate of soda has gone stale, or the oven wasn’t hot enough at the start. Make sure your raising agent is fresh, and always preheat the oven fully before baking.
Can I make these into mini muffins instead?
Yes, use a mini muffin tin and reduce the baking time to around 10–12 minutes, checking with a skewer.
Can I use frozen bananas for this recipe?
Yes — defrost them fully and drain off any excess liquid before mashing, as frozen bananas release quite a bit of water as they thaw.
