One Bowl Cinnamon + Banana Muffins

Is it wrong that I buy extra bananas in the hopes that some won't get eaten so I can bake these? Kidding aside, these had me at "one bowl".

Cinnamon, that deceptive little spice that on its own tastes like ass, but mixed into food has the magical ability to transform us into googly-eyed children at one sniff. These muffins are naturally sweetened, they have that glorious scent, and with a cup of hot coffee on the side - that there's a perfect morning, mama.

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Spray a muffin tin with cooking spray or line with paper liners.

Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine.

Whisk in the eggs.

Sprinkle the cinnamon, baking soda and salt over the dry ingredients. Whisk until well combined.

Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not over-mix.

Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full.

Sprinkle tops of muffins with cinnamon and a little brown sugar. Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool in the pan for 5 minutes and then remove to a wire rack. 

Serve warm or at room temperature.

Ingredients - Makes 12

4 tablespoons unsalted butter
⅓ cup pure honey or pure maple syrup
1 cup mashed ripe banana (about 3 medium bananas)
¼ cup milk (any one you prefer)
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white whole wheat flour
1 ½ teaspoons cinnamon, (plus more for sprinkling)
1 ½ teaspoons brown sugar (for sprinkling)

Directions

1. Preheat oven to 180 degrees C (350 degrees F). Spray a muffin tin with cooking spray or line with paper liners.
2. Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine.
3. Whisk in the eggs.
4. Sprinkle the cinnamon, baking soda and salt over the dry ingredients. Whisk until well combined.
5. Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not over-mix.
6. Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full. I like to use a large scoop.
7. Sprinkle tops of muffins with cinnamon and a little brown sugar.
8. Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake.)
9. Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.

Recipe adapted from Kristine's Kitchen Blog

Recipe, Kids

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