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.