Jamie Oliver Banana Muffin Recipe

There’s something truly comforting about a warm, freshly baked banana muffin, and this Jamie Oliver Banana Muffin Recipe is exactly that. It’s got the perfect blend of sweetness, softness, and a hint of spice. I whipped these up on a rainy morning, and the aroma alone was enough to lift everyone’s spirits. These muffins are fluffy, moist, and oh-so-satisfying. (inspired by Jamie Oliver)

Ingredients Needed

For the Muffins:

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients:

• 1 and 1/2 cups (345g) mashed ripe bananas (about 4 medium or 3 large)
• 6 tablespoons (85g) unsalted butter, melted (or melted coconut oil)
• 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons (30ml) milk

Optional Add-ins:

• 1 cup chopped walnuts, pecans, or chocolate chips

How To Make Jamie Oliver Banana Muffin Recipe

Preheat and Prep:

Start by preheating your oven to 425°F (218°C). Either grease a 12-count muffin pan or pop in some paper liners—your choice!

Mix the Dry:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside while your kitchen starts to smell like cozy goodness.

Combine the Wet:

In a large mixing bowl (I used my stand mixer, but a handheld or whisk works too), mash those ripe bananas until smooth. Beat in the melted butter, brown sugar, egg, vanilla, and milk. The mixture should be luscious and golden.

Bring It All Together:

Pour the dry mix into the wet and stir until just combined. Don’t worry if it looks a bit thick—that’s the magic! If you’re adding nuts or chocolate chips, now’s the time to gently fold them in.

Bake to Perfection:

Divide the batter evenly among the muffin cups, filling them right to the top for those classic muffin tops. Bake at 425°F for 5 minutes, then lower the heat to 350°F (177°C) and bake for another 16–18 minutes. When a toothpick comes out clean, they’re done!

Cool and Enjoy:

Let them sit for about 5 minutes in the pan, then transfer to a wire rack. They’re absolutely delicious slightly warm, especially with a slather of butter.

Why I Love This Recipe

I made this Jamie Oliver Banana Muffin Recipe on a lazy Sunday, and they disappeared before lunchtime. My kids loved the chocolate chip version, while I went for a walnut-packed one. It’s one of those recipes that feels adaptable and never fails. Plus, it’s a great way to use up bananas that are past their prime.

Recipe Tips

• Use overripe bananas with lots of brown spots—they’re sweeter and mash easier.
• Don’t overmix the batter to keep the muffins light and fluffy.
• Want a vegan version? Swap the butter for coconut oil and use a flax egg.
• Add-ins are endless—try dried cranberries, shredded coconut, or white chocolate chunks.
• High heat start = big muffin tops. Don’t skip the temperature switch!

How To Store This Jamie Oliver Banana Muffin Recipe

At Room Temperature

Store in an airtight container for up to 2 days. They’ll stay moist and delicious.

In the Fridge

Keep them in the fridge for up to 7 days. I like popping one in the microwave for 10 seconds before eating.

In the Freezer

Freeze in a zip-top bag or airtight container for up to 3 months. Let them thaw at room temp or zap them for 30 seconds in the microwave.

Reheating

Microwave on low for 15–20 seconds or pop in a warm oven for 5 minutes. They come out soft and freshly baked again.

Nutrition Facts (per serving)

• Calories: 476
• Carbs: 82g
• Protein: 6.5g
• Fat: 15g
• Sugar: 42g
• Fibre: 3.1g
• Sodium: 758mg

Let’s Answer a Few Questions!

Can I make these muffins without eggs?
Totally! Replace with 1/4 cup applesauce or 1 flax egg (1 tbsp flaxseed + 3 tbsp water).

Can I skip the baking soda?
You can, but use 2 tsp baking powder instead for decent rise.

What can I mix in besides chocolate or nuts?
Try blueberries, coconut flakes, or even swirl in some peanut butter!

Why did my muffins come out dry?
Likely overbaked—check your oven temp and test 2 minutes before the suggested time.

How do I make mini muffins?
Just reduce baking time to 12–14 minutes at 350°F and keep an eye on them.

Try More Recipes:

• Jamie Oliver Raspberry And White Chocolate Muffins
• Jamie Oliver Chocolate Chip Muffins
• Jamie Oliver Lemon Curd Muffins