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Banana Butterscotch Muffins

by . Featured in NIGELLA EXPRESS
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Introduction

White chocolate morsels can be used in place of the butterscotch ones and my children seem to love both with equal fervour, though I'm pretty fond of these with dark chocolate chips, too.

For US cup measures, use the toggle at the top of the ingredients list.

White chocolate morsels can be used in place of the butterscotch ones and my children seem to love both with equal fervour, though I'm pretty fond of these with dark chocolate chips, too.

For US cup measures, use the toggle at the top of the ingredients list.

Banana Butterscotch Muffins
Photo by Lis Parsons

Ingredients

Makes: 12 muffins

Metric Cups
  • 3 very ripe bananas
  • 125 millilitres vegetable oil
  • 2 large eggs
  • 250 grams plain flour
  • 100 grams caster sugar
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 150 grams butterscotch morsels (or chocolate)
  • 3 very ripe bananas
  • ½ cup vegetable oil
  • 2 large eggs
  • 1⅔ cups all-purpose flour
  • ½ cup superfine sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butterscotch morsels (or chocolate)

Method

  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers.
  2. Peel and mash the bananas and set aside for a moment.
  3. Pour the oil into a jug and beat in the eggs.
  4. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
  5. Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes.
  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers.
  2. Peel and mash the bananas and set aside for a moment.
  3. Pour the oil into a jug and beat in the eggs.
  4. Put the flour, sugar, baking soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
  5. Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes.

Tell us what you think

What 23 Others have said

  • We made these with 4 very very ripe bananas & leftover lockdown fudge/rolos/toffees, all of the old Christmas Tub assortments that always get left. Totally delicious & so easy, the time consuming part was chopping the sweets.

    Posted by shaar on 6th July 2020
  • Once you have beaten eggs and oil don’t be tempted to use electric mixer to beat all other ingredients, it all sticks to the beaters and motor slows down. Best to mix together with wooden spoon. Really good muffins.

    Posted by FromSGR13 on 5th July 2020
  • Made these with salted caramel chips, and I had 4 bananas so I replaced a bit of the oil. Turned out delicious!

    Posted by chowderpuff on 26th June 2020
  • These is my favourite muffin recipe. I add cinnamon, and when I can get them, I use cinnamon chips (from the USA) instead of butterscotch chips - so good!

    Posted by LeaGe on 26th June 2020
  • Baked a batch of these over the weekend - very simple to make and turned out fantastic ... absolutely delicious (used dark chocolate chunks instead as my local supermarket doesn't sell butterscotch morsels)

    Posted by mclougb6 on 1st October 2018
  • Ooooh! Beautiful! Can't wait to try these over the weekend. My husband doesn't like bananas or anything made with bananas for that matter but I do hope that this will change his mind!

    Posted by PeckishMe on 7th September 2016
  • OMG - these are amazing! I've always thought that I didn't like bananas in baking but these have changed my mind! Quick to make, a good way to use up overripe bananas and super tasty - what's not to like!

    Posted by KirstieR on 19th August 2015
  • Just made these :) they're super moist. Yum... I added blueberries and made these with white chocolate morsels.. Thanks Nigella for all the amazing recipes!

    Posted by nadee_ms on 6th April 2015
  • Baked it twice with great success.. Children's favorite is the one with white chocolate. Chocolate & nuts very nice. My favorite is dark choc + blueberry. Xilit also worked instead of sugar. For me a tiny pinch of salt is a must. Very good for a quick breakfast.

    Posted by gmcd on 14th February 2015
  • These work really well with gluten free flour. I give them to guests and they don't even realise they are GF muffins!

    Posted by suzannebradley74 on 30th October 2014
  • Just wanted to leave a comment to say that these were delicious muffins and they were so easy to make! I will definitely be making this to impress family and friends.

    Posted by mintychs on 5th September 2014
  • Just tried this recipe; the taste was delicious and moist but I used mini butterscotch chips, not so good as they melted!

    Posted by Jeannie Tay on 23rd July 2014
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