- 1 cup of white granulated sugar
- 3 ripe bananas
- 1/2 cup of sunflower oil
- 2 cups of plain white flour
- 1/2 teaspoon of salt
- 1 teaspoon of bicarbonate of soda
- 1 medium egg
- 1 tablespoon of ground/powdered cinnamon
Step One: Pre-heat your oven to 170 celsius (for the fan setting) and place muffin/cupcake cases into a muffin tin ready for the mixture. I used fairly large cupcake cases that were quite sturdy as the mixture is quite thick.
Step Two: Combine the sugar, sunflower oil and the egg in a bowl. I used my Kitchenaid so there was no mess and it was SO quick and easy! Combine all three ingredients until it is smooth, yellow and fully mixed together.
Step Three: Mash the bananas with a fork, I used bananas that weren't overly ripe and I added them a little at a time so they were incorporated into the mixture easier and smoother but you will still get little chunks in the mixture which is fine! Add in as much cinnamon as you like, I used about a tablespoon as I love cinnamon but I will add a bit more next time.
Step Four: Sift in the flour, salt and bicarbonate of soda into the banana, sugar, oil and egg mixture (I made it sound so appetising, I know) and mix well!
Step Five: Spoon the mixture into the cases until they are just over half full and bake for 30 to 40 minutes. Insert a toothpick or cake tester into the muffins to see if they are cooked through - they will be if the toothpick/tester comes out of the muffin clean. Wait to cool before eating, even though it won't be easy as they make the house smell SO good!
Have you made cinnamon banana bread muffins before? What have you been baking recently? Will you try this recipe?