Banana & Cherry Custard Muffins

Ready in 24 mins

Gluten Free
  • Serves 12, costs under £2.00
  • Cooks in 14 mins
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(Based on 1 serving of 53g)

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  • 1 Teaspoon Vegetable Oil (3g)
  • 38 Frozen pitted cherries, (Thawed) (150g)
  • 3 Bananas, (Very Ripe) (300g)
  • ½ Teaspoon Vanilla Extract (3ml)
  • 5 Eggs, (Medium Sized) (250g)

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Time Saver Tips

Defrost the cherries overnight.

Cost Saver Tips

Great use of overripe bananas.

Tips for Kids

They'll enjoy the mashing and mixing.

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


1. Preheat the oven to190°C / 170°C fan oven / 375°F / gas mark 5.  Pour oil into one section of the muffin tray, then using fingers or kitchen roll coat each cup.

2. Cut the cherries in half then place on a double layer of kitchen roll on a plate to dry while preparing the other ingredients.

3. Peel the bananas and place in a large bowl. Mash thoroughly using a fork. Add the vanilla extract and mix in.

4. Crack the eggs into the bowl and whisk togerther until well beaten.

5. Divide the cherries evenly amoung the muffin cups, then pour in the banana mix until each cup 3/4 full.

6. Bake in the oven until set and a dome has formed, approximately 12-14 minutes.

7. Remove from oven and run a knife around the edge of each muffin and remove them from the tin. Allow to cool slightly before serving.

Recipe source : Adapted from