banana and cinnamon muffins

banana and cinnamon muffins

Moist and sweet, nuts or chocolate chips can be added for variety.

• 2⅔ cups all-purpose flour
• ¾ teaspoon salt
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon, plus extra to sprinkle
• ¾ cup sugar, plus extra to sprinkle
• 1½ cups buttermilk
• 1 egg
• ½ teaspoon pure vanilla extract
• 5 tablespoons unsalted butter, melted
• 1¾ cups mashed banana

a 12-hole muffin pan, lined with paper cases

Makes 12

Preheat the oven to 325°F.

Put the flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl and beat with a handheld electric whisk until combined.

Put the buttermilk, egg, and vanilla in a bowl and mix to combine. Slowly pour into the flour mixture and beat on slow speed until just incorporated.

Pour in the melted butter and beat, then stir in the bananas with a wooden spoon until evenly dispersed.

Spoon the batter into the paper cases until two-thirds full and sprinkle a little extra sugar and cinnamon over the tops. Bake in the preheated oven for 20–30 minutes, or until golden and a skewer inserted in the center comes out clean. Let the muffins cool slightly in the pan before turning out onto a wire rack to cool.