Easy Banana Muffins with a hint of Cinnamon
Soft moist banana flavoured muffins with a small amount of cinnamon for the perfect flavour.
Servings: 12 Servings
Calories: 341kcal
Ingredients
- 220ml semi skimmed milk
- 4 medium bananas (very ripe)
- 80g vegetable fat spread
- 250g golden caster sugar
- 80ml vegetable oil
- 2 medium eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 395g self-raising flour
- Icing sugar for dusting
Instructions
- Preheat the oven to gas mark 4/350oF/180oC and line a baking tray or a 12-cup muffin tin with 12 muffin cases.
- 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.
- In a mixing bowl, cream together the vegetable fat spread and caster sugar until smooth.
- Add the vegetable oil and the eggs and combine all the ingredients together.
- 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.
- 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.
- 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.
- 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.