This came from my determination to use cinnamon chips in muffins – they seem to be far more popular in cookies, but for me, cinnamon chips and bananas seemed like the most obvious muffin possible. So as a result -I converted the basic Hummingbird Bakery recipe for muffins to include bananas and cinnamon chips. Very summery (who doesn’t love bananas?), so if you can stand the heat of baking, it’s worth a go (that is, of course, if you don’t have someone like Beardy Fiance in the house, who complains whenever the oven is turned on!)
Banana and Cinnamon Chip Muffins (adapted from The Hummingbird Bakery Cookbook)
70g unsalted butter
1 egg (not pictured, because I had to run to buy eggs!)
1/2 teaspoon vanilla extract
350g plain flour
160g caster sugar
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
400g peeled banana
1 cup cinnamon chips
Mix buttermilk, egg and vanilla. Add in melted butter.
Bake at 170C for about ten minutes (until the muffin goes a golden brown colour)
This was definitely the enjoyable, more luxurious version of this cupcake, which would be absolutely lovely just out of the oven, particularly if you were having guests for brunch! I’ll be debuting a healthier version of this muffin later this week, which is targeted at Beardy Fiance’s breakfast (since he starts work at 7am, he needs a lot of snacks throughout the day!) – hopefully you can figure out which version is best suited to you!