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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.

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.

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/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers.
  2. 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/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers.
  2. 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 18 Others have said

  • 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
  • I baked them yesterday - all my guests were pleasantly surprised :) easy to do and very banana :D Really great recipe!! I recommend it :)

    Posted by Menrisa on 5th May 2014
  • Hi Nigella..i tried dese muffins but with dark chocolate instead of butterscotch . They came out perfect. I added 1/2 a cup milk to the batter as it was too thick.everythng else was same. So thnkx for the recipe.

    Posted by Sargambhatia on 22nd January 2014
  • Instead of using fresh bananas I used Banana LorAnn oils which I purchased from The Cake Decorating Company online. They worked so well with this recipe, and don't expire so they were perfect for repeating this recipe multiple times over time.

    Posted by cake987 on 15th October 2013
  • I have just made these, but substituted 1 cup of mixed nuts (pulsed in food processor) instead of the butterscotch morsels (or chocolate). Made 24. Moist and very moreish. Thank you Nigella.

    Posted by Tricia.Mac on 29th April 2013
  • Hi Nigella, I made these last night for my sons lacrosse game. I had to substitute the caster sugar for powdered sugar, because my market doesn't carry it. I wasn't sure how they were going to come out. They were delicious and the house smelled yummy. Thanks so much for another wonderful recipe. Cyndy from NH.

    Posted by Cyndy White on 14th April 2013
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