Fluffy, tasty, and perfect for a quick breakfast or an after-school snack.

Why you’ll love these banana muffins

These gluten-free banana muffins are easy to make, naturally sweet from ripe bananas, and great for lunchboxes. They’re also plant-based (vegan) and ready in under 25 minutes.

How to Make Banana Muffins (Step-by-Step)

1. Preheat the oven to 180°C / 350°F. Line a muffin tray with paper liners.
2. Mash the bananas in a bowl until smooth.
3. Add the mix: Stir in the Bett’r Banana Bread Mix, hazelnut tahini, and plant milk.
4. Mix well until you get a smooth, even batter (don’t overmix).
5. Spoon the batter into the paper muffin cups, filling each about ¾ full.
6. Bake for 15–18 minutes, until golden and a toothpick comes out clean.
7. Cool slightly, then they’re ready to pack, snack, and share. 🙂

Tips for the Best Muffins

Use very ripe bananas (the browner, the sweeter).

For a softer texture, don’t bake longer than needed.

Store in an airtight container for 2–3 days, or freeze for up to 2 months.