The Best Banana and Cinnamon Muffins
These banana and cinnamon muffins are the perfect way to use up those over-ripe bananas sitting in your fruit bowl. Fluffy, moist, and packed with sweet banana flavor, they are enhanced by a warm kick of cinnamon and topped with a crunchy cinnamon-sugar layer. Simple to make and incredibly delicious, these muffins are a great snack for kids' lunchboxes or a cozy breakfast treat. Perfect for when you're craving a wholesome and flavorful baked good without the need for chocolate!
Ingredients
- 175 g plain flour
- 2 tsps baking powder
- half a tsp bicarbonate of soda
- 2 tsps ground cinnamon
- 125 g unsalted butter melted
- 150 g soft light brown sugar
- 2 large eggs
- 4 small ripe bananas mashed
- 1 tsp vanilla extract
FOR THE CRUNCHY TOPPING
- 1 tsp ground cinnamon
- 2 tbsps demerera sugar
Instructions
- Preheat the oven to 180 degs C/170 degs C fan/gas mark 3
- Put the flour, baking powder, bicarb and cinnamon into a medium sized bowl and combine well.
- In a large bowl, mix the melted butter and sugar, and beat until blended. Beat in the eggs one at a time and then the mashed bananas and vanilla.
- Add the flour mixture and stir well.
- Line a muffin tin with paper cases and fill each case with the mixture, until about two-thirds full, and sprinkle the tops with the sugary cinnamon.
- Bake for 20 minutes or until a skewer comes out clean when inserted. Leave to cool in the tin for a few minutes before turning out on to a wire rack. Enjoy!