Recipe: Banana, Honey and Cinnamon Muffins

I love cooking.  I love baking.

And one of the recipes I make on a regular basis is any variety of muffins, though I prefer anything and everything chocolate.

Back story: With the use of a high-speed Nutri Ninja Slim blender, I’ve been making smoothies and other cold drinks from fresh fruits and either milk or juice. Sometimes though I have an excess of bananas and I don’t have any other new ideas for their use. And sometimes they just go to waste.

So I decided to see if I could use them for other food recipes.

And it came down to this.

First, heat the oven to 200°C (or 180°C fan-forced).

Bring together all your ingredients and separate them into DRY and WET.

Don’t forget to use measuring cups and spoons.

 

And here are the items you need –

Dry Ingredients:

  1. 2 cups self-raising flour*
  2. 1/2 tsp baking soda
  3. 1 tsp cinnamon
  4. 1 pinch of salt
  5. 1/2 cup brown sugar

Sift ingredients 1-4 together in a large bowl, then mix in the brown sugar.

 

Wet Ingredients:

  1. 1/3 cup (75 grams) butter (melted)
  2. 2 tbsp honey
  3. 1/2 cup milk
  4. 1 tsp vanilla extract
  5. 2 eggs
  6. 2 bananas (mashed)**

Mix together all the wet ingredients in a jug or pitcher until combined.***

 

* Don’t have self-raising flour? No worries, there’s always a substitute that you can put together:

  1. 1 cup all purpose flour
  2. 1 tsp baking powder
  3. 1¼ tsp salt

** Use a fork to mash the bananas.

*** I use a stick mixer for ease of preparation.

 

Once the dry and wet ingredients are prepared (separately), make a well in the center of the dry ingredients and add the wet ingredients, stirring until just combined.  Do NOT over-mix this.

Spoon mixture into muffin pans, around ¾ full.

Bake for 20 minutes or until cooked through.

Test with a toothpick.

Cool in pans for 5 minutes, then turn onto a wire rack to cool.