Banana Muffins With Cinnamon

I finally decided to use-up those overripe bananas that I mentioned in yesterday's blog about how we Brits throw away so many bananas. This tasty muffin recipe makes six delicious breakfast treats as well as a great snack for when you are rushing about and need a boost of energy. Instead of wasting those leftover bananas this weekend, try this!


Ingredients: (makes 6)
125g plain flour
3tbs soft brown sugar
2tsp baking powder
1 egg - beaten
50ml milk
50ml vegtable oil
2 large or three small ripe bananas - roughly mashed

1tbs linseeds
25g self-raising flour
15g butter - softened and cut into cubes
40g demerara sugar
half tsp ground cinnamon
1tbs water

Method:
  • Heat the oven to 200'C or Gas Mark 6
  • Start by making the topping. Put the linseeds in a blender or food processor and bend for 30 seconds.
  • Put he self-raising flour in a bowl and mix in the butter until the mixture looks like fine breadcrumbs. 
  • Add the demerara sugar, linseeds and cinnamon, then stir in the water and mix well.
  • To make the muffins, mix the plain flour, brown sugar and baking powder in a large bowl, then make a hole in the centre.
  • In another bowl, mix the eggs, milk and oil together, then pour into the centre of the flour mixture. 
  • Stir until it is just mixed together, then stir in the bananas, but don't mix too much.
  • Divide the mixture between 6 paper muffin cases, then sprinkle a little of the topping over each muffin.
  • Bake in the oven for 25 to 30 minutes until firm.

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