Love banana bread? Get the same great flavor wtih sweet muffins that bake a whole lot faster!
These moorish muffins are light and fluffy, they are great for a healthy breakfast treat or as an afternoon snack with a cup of tea. They are great eaten both hot right from the oven or cold.
350g plain flour
¾ teaspoon salt
1½ teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
160g caster sugar
1 large egg
½ teaspoon vanilla extract
75g unsalted butter (melted)
400g mashed banana
Makes 14-16 muffins
Preheat the oven to 170C. Put the flour, sugar, salt, baking powder, bicarbonate of soda and cinnamon in a food processor and wiz until combined.
Put the buttermilk, egg and vanilla extract in a separate bowl and mix to combine.
Slowly pour into the flour mixture and beat on a slow speed until all the ingredients are incorporated.
Pour in the melted butter and beat until incorporated. Stir in the bananas with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full.
Bake in the preheated oven for 20-25 minuets or until golden brown and the muffin bounces back when touched. As soon as you take the muffins out the oven dip them upside-down into a little sugar mixed with cinnamon and leave to cool.