Banana and Cinnamon Muffins

Posted on January 20, 2015 in Muffins


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

375ml buttermilk

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.



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