Banana and cinnamon is one of my favourite pairings. And they are even tastier if combined in a moist muffin.

This is also a great way to use up your ripe bananas and turn them into something light and delicious.

I went for whole wheat flour for this recipe to give them a little nutty flavour.

You can also add in actual nuts, like walnuts, or chocolate chips if you like.

Happy Baking!

Ingredients

60g butter (softened)

40g brown sugar

2 eggs

3 ripe bananas (medium-sized)

180g whole wheat flour

1 tsp baking soda

1 tsp ground cinnamon + additional for topping

vanilla essence

salt

Method

1. Preheat the oven to 160°C (fan) and line a 12-cup muffin tray with muffin liners.

2. In a bowl, cream the softened butter with the sugar.

3. Whisk in the eggs until well combined.

4. Mash the bananas with a fork and add them to the batter together with the vanilla essence (to taste).

5. In a separate bowl, combine the flour, baking soda, cinnamon and a pinch of salt.

6. Quickly mix the dry ingredients into the batter. Do not overbeat it.

7. Evenly distribute the batter into the liners, using an ice cream scoop.

8. Sprinkle some cinnamon on top.

9. Bake for about 17 min or until a toothpick comes out clean.

10. Leave to cool on a wire rack.