Cinnamon and Banana Muffins are a great way to turn overripe bananas into a delicious snack. Bananas are the most popular fruit in the world and most of us end up with some that are past their best from time to time. Having an easy banana muffin recipe can make sure our bananas never end up as foodwaste. In this recipe, I've added cinnamon as I think it adds to the flavour. That's also what gives these muffins a slightly darker appearance. Ready in just 30 minutes, these muffins are the perfect sweet treat and a great way to get cooking with some high quality Fairtrade ingredients.
A Fairtrade Muffin
Bananas are one of the most well known Fairtrade products and are available all over the world. Fairtrade International is the most globally recognized ethical label. The Fairtrade label means a fair price has been paid to the producer for the product. It also means goods have been produced according to strict environmental, economic and social standards. Everytime you buy a Fairtrade product, you're making a difference. Fairtrade International has lots more information on the impact choosing fairtrade bananas has.
As well as bananas, you can also buy fairtrade cinnamon and fairtrade sugar. Keep an eye out for the Fairtrade label when you shop.
Other Fairtrade Recipes
Recipe Tips
The best bananas to use are those that are starting to turn and get brown spots. These bananas will be softer and have a higher moisture content, which we want to make our muffins nice and moist. Bananas that are not overripe are difficult to mash.
Yes you can freeze overripe bananas! This is really handy and means you never have to throw any away again. Peel your bananas, place them in a container and freeze them whole. They'll last for about 6 months in the freezer. Defrost at room temperature or in the fridge overnight. Some people say that frozen bananas make the best muffins.
Once you've made your muffins, you can also freeze them. Let them cool completely then wrap them in foil or place in a freezer container. They will keep well in the freezer for about 2 months. To defrost, remove the wrapping and defrost at room temperature, or just pop in the microwave for 30 - 60 seconds.
Variations
If you'd like to add some extra flavours to your banana muffins, why not try these ideas. Just stir through one or two of these extra ingredients into your mixture or muffin batter at the end just before spooning it into muffin cases.
- Chocolate Chips. The chocolate chips will melt and go lovely and gooey. Don't forget to sprinkle some on top!
- Walnuts go very well with banana. I recommend chopping them into smaller pieces first.
- Blueberries are a classic muffin ingredient and banana and blueberry is a good combination.
How to make Banana Muffins
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- Pre-heat the oven to 180°C/360°F/gas mark 4. Melt the butter either in the microwave or in a small pan and set to one side. The butter needs to cool as we don't want it to scramble the eggs when we add it to the mixture.
- Get out two large bowls. One bowl we'll use to mix the dry ingredients and the second one to mix the wet. Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a your first dry mixing bowl.
- In the second bowl for the wet ingredients, add the chopped bananas, sugar, egg and cooled butter and whisk together with an electric hand whisk. I find using a hand whisk helps to ensure a really nice moist texture to your muffins. If you don't have an electric whisk, mash the bananas with a fork and use the fork to whisk the wet ingredients together.
- Sieve the flour mixture from the first bowl into the wet mixture in the second bowl and fold in using a spoon. Try not to overmix as you want the mixture to be airy and light.
- Divide the mixture between 10-12 muffin cases and cook on the middle shelf of the oven for 25 minutes. To test if your muffins are cooked, place a skewer or fork into the centre of one. When you pull it out the skewer should be clean. If your bananas were particularly large or more black than yellow, your muffins may take a bit longer to cook.
- Remove the muffins from the oven and leave to cool on a wire rack.
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Storage
Store the banana muffins in an airtight container and eat within 3-4 days. They will also freeze well for about 2 months. Wrap them in foil or freezer wrap first to prevent freezer burn.
Banana and Cinnamon Fairtrade Muffins
Ingredients
- 75g butter organic, melted
- 200 g plain flour organic
- 0.5 teaspoon baking powder organic
- 1 teaspoon bicarbonate of soda (US baking soda) organic
- 1 teaspoon cinnamon fairtrade
- 3 bananas (3 bananas = 1.5 cups mashed) organic, fairtrade & diced or mashed
- 150 g Caster sugar organic, fairtrade
- 1 egg organic, free range
Instructions
- Pre-heat the oven to 180°C/360°F/gas mark 4. Melt the butter either in the microwave or in a small pan and set to one side
- Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a your first mixing bowl
- In the second bowl add the chopped bananas, sugar, egg and cooled butter and whisk together with an electric hand whisk. If you don't have an electric whisk, mash the bananas and use a hand whisk or fork to mix together.
- Sieve the flour mixture from the first bowl into the wet mixture in the second bowl and fold in using a spoon. Try not to overmix as you want the mixture to be airy and light.
- Divide the mixture between 10-12 muffin cases and cook on the middle shelf of the oven for 25 minutes.
- Remove the muffins and leave to cool on a wire rack
Notes
Storage
Store the banana muffins in an airtight container and eat within 3-4 days. They will also freeze well for about 2 months. Wrap them in foil or freezer wrap first to prevent freezer burn.Variations
If you'd like to add some extra flavours to your banana muffins, why not try these ideas. Just stir through one or two into your mixture or muffin batter at the end just before spooning it into muffin cases.- Chocolate Chips. The chocolate chips will melt and go lovely and gooey. Don't forget to sprinkle some on top!
- Walnuts go very well with banana. I recommend chopping them into smaller pieces first.
- Blueberries are a classic muffin ingredient and banana and blueberry is a good combination.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Daphne Morgan
Have made these several times during lockdown. Great way of using up over ripe bananas, recipe works every time . I use an ice cream scoop to accurately divide the mixture. Also freeze well.
REALMEALDEAL
So pleased you like these. My kids love them and I use this recipe alot
Brenda
Good way of using bananas when they are 'on the turn'.