Banana and Muscovado Muffins

- Advertisement -

Makes 10
Prep 10 minutes
Cook 20 minutes


  • Juice 1/2 lemon
  • 2 bananas, cut in half lengthways then sliced
  • 140g wholemeal flour
  • 100g self-raising flour
  • 1 1/2 tsp baking powder
  • 1/4 teaspoon ground cloves
  • 175g Billingtons Dark Muscovado sugar
  • 85g butter, melted
  • 100ml milk
  • 1 egg, lightly beaten


1 Preheat oven to 180C. Line a muffin tray with paper cases.

2 Put the lemon juice in a small bowl, and then add the banana, stirring to coat in the lemon juice.

3 Place the self-raising flour, wholemeal flour, baking powder, ground cloves, and Billingtons Dark Muscovado sugar into a bowl. Then mix together, taking care not to break up any lumps of Muscovado sugar.

4 In another bowl, beat together the melted butter, milk and egg.

5 Pour the wet ingredients into the dry, and then mix briefly. Add the banana and lemon juice and mix briefly again – do not over mix.

6 Divide between the paper cases, and bake for 20-22 mins until risen and golden. Serve warm or cool.



Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Banana and Muscovado Muffins

  1. Pingback: Uses of muscovado sugar in cooking and as a sweetener by Ruth Belena | Culinary Arts 360