Banana-Cinnamon Muffins

Ingredients

• 135 g (2/3 cup)sugar
• 120 ml (1/2 cup)vegetable oil
• 2eggs
• 160 g (2/3 cup)mashed very ripe bananas (about 2 small)
• 5 ml (1 teaspoon)vanilla
• 200 g (1 2/3 cups)Gold Medal™ plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 2.5 g (1/2 teaspoon)salt
• 1.3 g (1/2 teaspoon)ground cinnamon
• 50 g (1/4 cup)sugar
• 1.3 g (1/2 teaspoon)ground cinnamon
• 57 g (1/4 cup)butter or margarine, melted

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C (375°F). Grease only the bottoms of 12 regular muffin cups with shortening or cooking spray, or line them with paper cases.

2. 2

   Mix the batter

   In a medium bowl, whisk 135 g (2/3 cup) sugar with the oil and eggs. Stir in the bananas and vanilla, then add the remaining muffin ingredients and mix only until moistened. Divide the batter evenly among the muffin cups.

3. 3

   Bake the muffins

   Bake for 17–21 minutes, until a toothpick inserted in the centre comes out clean. Remove the muffins from the tin straight away and transfer them to a cooling rack.

4. 4

   Add the coating

   Mix 50 g (1/4 cup) sugar with 1.3 g (1/2 teaspoon) cinnamon in a small bowl. Dip the muffin tops in melted butter or margarine, then in the cinnamon sugar. Serve warm.

What are banana-cinnamon muffins?

Muffins are individually baked quick breads, and this version takes its flavour cues from banana bread. Ripe mashed bananas sweeten and flavour the batter, while cinnamon brings a warm spice note.

The recipe uses oil in the batter and finishes the warm muffin tops with melted butter and cinnamon sugar. That final coating gives each muffin a sweet, fragrant exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 3g protein, 32g carbs, 14g fat.

The flour, sugar and bananas supply most of the carbohydrates, while the oil and buttery cinnamon-sugar coating contribute much of the fat. Eggs add some protein, though these muffins are not especially protein-rich. Pair one with yoghurt or another protein-rich food and fruit for a more balanced plate.

Choosing the bananas

Very ripe bananas: use fruit that is soft and well ripened so it mashes easily and blends into the batter. Mash until there are no large pieces.

Frozen bananas: the recipe suggests freezing unpeeled brown bananas for later use. Thaw them before mashing.

Mixing the batter

Wet ingredients: whisk the sugar, oil and eggs together, then stir in the banana and vanilla. This helps distribute the banana flavour through the batter.

Flour mixture: stir in the remaining muffin ingredients only until moistened. Stop mixing once the dry patches disappear to avoid making the muffins tough.

Getting the bake right

Oven temperature: bake at 190°C (375°F) for 17–21 minutes. The exact time can vary, so use the recipe’s toothpick cue rather than relying only on the clock.

Doneness: insert a toothpick into the centre of a muffin; it should come out clean. Remove the muffins from the tin immediately after baking, as directed.

The cinnamon-sugar finish

Coating: combine the second measure of sugar with the second measure of cinnamon in a small bowl. Dip the muffin tops in melted butter or margarine first, then in the sugar mixture.

Timing: coat the muffins while they are warm so the butter adheres to the tops and the cinnamon sugar sticks. The recipe recommends serving them warm.

Serving ideas

These muffins work as a breakfast or snack alongside tea, coffee or a glass of milk. Their sweet topping also makes them easy to serve as a simple dessert.

For a more filling plate, pair a muffin with yoghurt or another protein-rich food. If serving a group, add fresh fruit alongside.

Recipe notes & tips

• Measure the mashed bananas rather than relying only on the number of fruits.
• Mix the batter just until moistened to help keep the muffins tender.
• Divide the batter evenly among all 12 muffin cups for consistent baking.
• Check for doneness with a toothpick from the 17-minute mark.
• Remove the muffins from the tin promptly after baking.
• Dip the warm tops in butter and cinnamon sugar just before serving.

Variations

• Use margarine: choose it instead of butter for the coating, as the recipe allows.
• Freeze ripe bananas: thaw and mash unpeeled bananas that have been frozen for later baking.
• Serve with yoghurt: add a spoonful on the side for a more substantial snack.
• Add fresh fruit: serve berries or sliced fruit alongside the muffins.

Common mistakes to avoid

• Overmixing the batter: stop as soon as the ingredients are moistened to avoid dense muffins.
• Using underripe bananas: choose very ripe fruit so it mashes smoothly and has developed sweetness.
• Filling unevenly: divide the batter evenly among the 12 cups so the muffins bake at a similar rate.
• Skipping the doneness check: test the centre with a toothpick and bake until it comes out clean.
• Leaving muffins in the tin: transfer them straight to a cooling rack after baking, as directed.

How to store

Once cool, keep the muffins in an airtight container at room temperature and eat within 2–3 days. Warm briefly in the microwave or in a low oven; the cinnamon-sugar coating is best soon after the muffins are made.

Frequently asked questions