Easy Banana Muffins with a hint of Cinnamon

These banana muffins are moist and delicious and the banana flavour is what gives these muffins an extra special twist. A small amount of cinnamon is added to give these muffins a spicy flavour and compliment the banana flavour. You can also add other spices such as nutmeg and ginger or a combination of them all. If you want to make these muffins a little more interesting then you can add other ingredients such as chopped walnuts or chocolate chips.

These banana muffins are ideal for an after dinner treat or breakfast on the go if prepared beforehand. The recipe is quick and easy to prepare and you can even use this same recipe to make a banana loaf if you don't fancy muffins.

Ingredients for Banana Muffins

How to Make Banana Muffins

1. Preheat the oven to gas mark 4/350^of/180^oc and line a baking tray or a 12-cup muffin tin with 12 muffin cases.

2. In a blender, combine the milk and ripened bananas until smooth and set aside. If you're not using a blender then mash the bananas with a fork and set aside. If the bananas are well ripened, they may start to turn browner as you mash them but they are still ideal to use.

3. In a mixing bowl, cream together the vegetable fat spread and caster sugar until smooth.

4. Add the vegetable oil and the eggs and combine all the ingredients together.

5. Pour in the banana and milk mixture. If you used a fork to mash the bananas then pour in the milk and then add the mashed bananas. Add the vanilla extract and cinnamon and continue to mix.

6. Sift and pour in the self-raising flour and continue to mix until well combined. Stop mixing as soon as the ingredients are all incorporated.

7. Spoon the mixture carefully into the muffin cases and ensure each case is around two-thirds full. Bake for 20 minutes or until a cake tester comes out clean.

8. Leave the muffins to cool for 5 minutes then transfer to a cooling rack to completely cool. Once they are completely cooled, dust with icing sugar and enjoy.

Recipes Tips

• Purchase vegetable fat spread without any hydrogenated fats (trans fat) as these types of fats are thought to be bad for health.
• When I prepare these banana muffins, I use golden caster sugar but you can use white caster sugar.
• Use bananas that are well ripened for the best results and flavour. If you use bananas that are not well ripened, you will taste banana but the flavour will not be as strong.
• I use whole milk but you can use any type of milk for these muffins.
• I blend the banana and milk and make a milkshake which I add to the mixture, this is so the muffins are smooth with no chunks of banana and just the banana flavour. If you would prefer to taste pieces of banana then use a fork to mash the banana instead.
• You can add additional spices of choice such as ground coriander, ground nutmeg or ground ginger.
• Do not use cupcake cases as these will be too small, ensure you use large cupcake cases or muffin cases.

Nutrition

Nutrition based on 1 serving - Calories: 341kcal | Fat: 12.4g | Saturates: 2.1g | Carbs: 51.8g | Sugar: 28.2g | Fibre: 1.7g | Protein: 5.5g | Salt 0.36g

Storage

These muffins can be stored in an airtight container and kept in a dry cool place. They can be kept for up to 6 days.

More Muffin Recipes

• Blueberry Lemon and Yoghurt Muffins
• Easy Lemon Muffins with Chia Seeds
• Easy Pistachio Muffins
• Double Chocolate Chip Muffins