banana bread cupcakes

These muffins make a perfect breakfast on the go! Or, for a truly decadent treat, make a batch of the Horlicks malted buttercream and pipe on top...


Made using Horlicks Instant.

Instant malty goodness, the nation's favourite malted drink!


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


Preheat oven to 170°C.

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

In a different bowl, mix together the Horlicks Light, 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.