Banana Cupcakes with a hint of Cinnamon

Banana Muffins

I love baking so that my kids have home-baked items in their school lunches each day. The problem with being a busy, working mum is that I simply don’t have time to bake on school nights. So, I make these cupcakes whenever I get a chance, then freeze them. Make sure cakes are totally cool before freezing. Then, each night before school, as I’m preparing school lunches, I take one of these little lovelies out of the freezer and pop in a lunch box. Too easy!

These cupcakes are light, fluffy and sweet. They are best made with bananas that are very ripe. I usually pop the ripe bananas that the kids haven’t eaten in the fridge, this way they last a few more days, until I have time to bake with them. The skins may turn dark in the fridge, but when you peel, they’re still white and fresh inside.

Here’s what you’ll need:

  • 160g butter
  • 1 cup of sugar
  • 3 eggs
  • 4-5 ripe bananas
  • 3 cups of self-raising flour
  • 1/4 tsp salt
  • 3/4 tsp bi-carb soda
  • 3 tablespoons milk
  • 1/2 tsp cinnamon

Magic Method

  1. Pop your butter and sugar in a bowl and beat.
  2. Add your eggs.
  3. Mash your bananas and add these too. Mix.
  4. Take bowl out of beater.
  5. Add your flour, salt, soda, milk and cinnamon. Mix with wooden spoon.
  6. Pop your mixture into muffin cup trays.BANANA MIXTURE
  7. Bake in moderate oven for around 22 minutes.







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