i love bananas. but usually when i make some form of cinnamon muffins i usually use apple. the bananas were ripe though and i had them on hand. i made these a few weeks ago when i had a sunday afternoon off and went into a baking frenzy. this recipe is also adapted from my hummingbird bakery book. (see last post it’s on mega sale). these muffins were more along the lines of banana bread but were not as dense as a loaf. they filled me up at breakfast and the banana kept them super moist. the trick though is to not over beat them. in fact i didn’t even use my mixer for these i just used a wooden spoon until all of the flour and dry ingredients were mixed in.
these made about 15 muffins the way i had them poured. (i poured them all the way to the top and they still didn’t spill over). i also thought that these used less sugar than most other muffins i make? maybe it’s just wishful thinking but i thought they were not as sweet as other muffins i’ve made.
best part? super simple and they were oven ready in less than 15 minutes.
here is what you need.
- 2 1/4 cups of flour
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cups of sugar
- 2 tsp cinnamon
- 1.5 cups of buttermilk (plus a bit extra if you think the mix is too dry. it should be fairly thick though)
- 1 large egg
- 1 tsp vanilla
- 5 tbsp unsalted melted butter (cooled)
- 1 cup of ripe mashed banana
to begin, preheat your oven to 325 degrees f.
mix together all of the dry ingredients and set aside (flour, salt, baking powder, baking soda, sugar and cinnamon)
in a separate bowl mix in the buttermilk, egg, vanilla and butter.
slowly mix in the wet ingredients with the dry. once combined add the banana
line a muffin tin with paper cups and spray. spoon batter into each cup just until the tippy top (don’t overfill you don’t want it dripping into your pan)
bake 20-22 minutes until a toothpick comes out clean
allow to cool and enjoy!