Banana Sultana Muffins Recipe (Quick Bread)
These banana sultana muffins stay nicely moist thanks to mashed banana, a little apple, and honey. You mix the dry and wet ingredients separately, fold them together, and bake until just set—simple, friendly, and practical. Below you’ll find the ingredients and how to make it step by step.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 180°C/350°F. Line a muffin tin with paper liners or lightly grease the cups.
Mix the dry ingredients
In a bowl, stir together flour, cornmeal, baking powder, baking soda, brown sugar, ginger, cardamom, and salt.
Whisk the wet ingredients
In a second bowl, whisk mashed bananas with buttermilk, honey, and melted butter/oil until evenly combined.
Combine without overmixing
Pour the wet mixture into the dry. Fold gently just until you don’t see dry flour—stop there to keep the muffins tender.
Fold in fruit
Add sultanas and diced apple, then fold a few times to distribute. If you want, toss the sultanas with a teaspoon of flour first to help prevent sinking.
Fill the muffin cups
Divide the batter evenly, filling each cup about 2/3 full for a nice rise.
Bake
Bake for about 25 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
Cool and serve
Let the muffins sit in the pan for 5 minutes, then move to a rack to cool. Serve warm or store once fully cooled.