Banana bread cupcakes
Banana bread cupcakes

Banana bread cupcakes

By Paul

Development chef

Our banana bread muffins have an added twist of Horlicks Instant to make the perfect breakfast on-the-go. Why not treat yourself to a truly decadent snack and make a batch of the Horlicks malted buttercream to pipe on top?


  • 4 ripe bananas
  • 200g self raising flour
  • 100g golden caster sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 50g Horlicks Instant
  • ½ tsp cinnamon
  • 75g unsalted butter
  • 2 large eggs
  • 100ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 60g chopped pecans

Made using


From £3.75


Preheat oven to 170c.

Mash the bananas, vanilla, cinnamon and maple syrup in a bowl and keep to one side.

In a different bowl, mix together the horlicks instant, flour, bicarbonate of soda, baking powder and pecans (keeping a few back to top the muffins).

In another bowl, cream together the soft butter and sugar until light and fluffy. Add the eggs one at a time to the creamed butter with a spoonful of flour mix and beat until smooth.

Add the remaining flour and then add the banana mix. Mix together until it forms a smooth batter.

Line a muffin tin with cupcake cases and spoon in the batter. Sprinkle with the remaining broken pecans.

Cook for 20 minutes, remove from the oven and leave to cool on a wire rack.


Paul, has over 20 years' experience whipping up incredible concoctions in his kitchen! From family favourites to date night treats, he's turned your suggestions into real-life recipes, sprinkling a touch of Horlicks magic in every dish.

Development chef