Recipe by Women’s Weekly Food
I love to make these when I have heaps of bananas and just need to get rid of them. These muffins are a scrumptious delight and the cream cheese on top just really makes it sing, although you could make extra if you want, I found that there personally wasn’t enough…but, you do you. The muffins are quite dense yet fluffy at the same time. They would also taste incredible when warm, with a blob of butter in the middle. Mmmm… The recipe itself is really easy, a quick fix for those in a rush. Really, you can’t go wrong with these banana cinnamon muffins; they are simple to make, delicious to eat, and they help to get rid of over-ripe bananas.
Thanks Women’s Weekly Food. xx
- 2 cups (300g) self-raising flour
- 1/3 cup (50g) plain flour
- 1teaspoon ground cinnamon
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup (110g) brown sugar
- 2 eggs
- 3/4 cup (180ml) buttermilk
- 1/3 cup (80ml) vegetable oil
- 1 cup mashed banana
Cream Cheese topping
- 125g cream cheese, softened
- 1/4 cup (40g) icing sugar, sifted
Pre-heat oven to 200°C. Grease or line a muffin pan.
Use a flour sifter to sift the flours, cinnamon, soda and sugar into a large bowl. Put the eggs, buttermilk and oil in a separate jug or bowl and whisk a little with a fork. Pour the egg mixture into the flour mixture. Add the banana and stir gently to combine- the batter should be lumpy.
Spoon the mixture into prepared muffin pan. Place in the oven and bake for about 20 minutes. Take pan out of the oven and leave for 5 minutes. Carefully remove muffins from pan and leave to cool on a wire rack.
To make cream cheese topping, place all ingredients in a bowl and beat with an electric mixer on medium speed until smooth.