Banana Muffin Recipe

Lunchbox Diaries | Banana Muffins

Banana and Chia SeedHands down this has to be one of my favourite cake recipes on the planet. If the thought of breakfast first thing in the morning makes your stomach turn, before you even get out of bed, then these little babies are your lifesaver. Packed full of sweet, naughty goodness, these muffins are perfect for a quick early morning breakfast or a mid morning snack. What makes them even more lovable is that they are very quick and easy to make.

I used to bake them just plain but having recently discovered Chia seeds at Second Nature on Wood Street,  I decided to add some to the mix one day and haven’t looked back. These seeds, which legend has it Aztec warriors used to eat before going into battle, are bursting with omega 3 and add a nice crunchy texture to the muffin. Much like a poppy seed, a chia seed is small and dark however it is virtually tasteless making it even easier to add them to salads, water and deserts.

Cooking instructions for Aga users are also included as I know how frustrating it is having to work out where to place the food in the oven.

I hope you enjoy this recipe, let us know how it goes and post us photos of your baking on Instagram @WalthamstowWeekender


– 2 ripe bananas

– 2 medium eggs

– 4oz self raising flour

– 4 oz soft light brown sugar

– 4 oz unsalted butter, softened

– 1tsp baking powder

– 1 tbs chia seeds

– splash of milk


1) Preheat the oven to 190 degrees Celsius/ 375 Fahrenheit or gas mark 5 and line a muffin tin with cake cases.

2) Add the softened butter to the bowl and cream together with the light brown sugar using a fork to make a paste

3) Add in the flour, eggs and baking powder and mix together

4) In a different bowl, mash the bananas together using a fork then add this to the muffin mixture in the other bowl.

5) Add the chia seeds and then whisk the mixture until it is smooth, adding a splash of milk towards the end.

6) Place the mixture in the cake cases and move them to the middle shelf of the oven or for an Aga, place on the rack on the floor of the top oven and move the cold shelf to the middle runner. Bake for 15 mins and check, turn the tray around and bake for a further 5 or until they are golden brown.

Words and Images: Grace Molan