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.








These Rhubarb Muffins!


Okay, so I’m letting you in on a big secret here!

This rhubarb muffin recipe was given to me by a friend many years ago and it’s my staple muffin recipe. It freezes perfectly for school lunches, and after going strong for 10+ years in my household, it is still my kids’ favourite. Best of all, I double the recipe to make almost two dozen, so bake up big on the weekends or in the holidays, and fill up the freezer!

I’ll let you in on another secret: this friend and I lost touch. Then, I lost the recipe. I know, I have no idea how. Then, cue awkward, I had to contact her to get this recipe again – because life can’t go on without these muffins!

So, consider yourselves lucky! Here it is:


2 1/4 cups of SR Flour
1 cup caster sugar
90g butter, melted
1 cup buttermilk
1 egg beaten
2tsps vanilla extract
A whole bunch of rhubarb – washed and cut into little pieces (2 cups)
2 tsps. demerara sugar and half teaspoon of cinnamon to combine and sprinkle on top before baking


So you know how muffins work don’t you? No? I’ll tell you. You mix all the dry together. You mix all the wet together. You combine wet and dry at the end and do not overmix. Sprinkle with sugar/cinnamon. Thank me that I’ve changed your life.


rhubarb muffins


Bake & Freeze Muffins! Banana, Choc Chip, Oats & Cinnamon


Make and freeze muffins for school lunches!

My holidays consist of a lot of baking. I’m currently on holidays until the end of January – lucky, I know; beauty of being a teacher!

There’s no way I have the energy to bake after a busy working day. So, I bought myself a second freezer. Brilliant! I bake myself silly during the holidays, and this way, when I return to work, the children’s lunch box snacks are ready to roll. Simply take them out of the freezer the night before school, as you’re making lunches, and pop them in!

First up is my cover photo recipe. I loved this recipe the minute I saw it. I like to include whole foods in the kids’ lunches as much as possible. Rolled oats are nutritious, packed with energy, and take time for the body to digest, meaning the kids feel full after eating them. If you’re interested in reading more about oat nutrition, see here:

The banana in the recipe provides potassium and other vitamins and minerals. See here if you don’t believe me:

I don’t mind adding a little chocolate to the kids’ foods, as I admit, I’m a chocoholic myself! And cinnamon? Seriously, who doesn’t love this spice!

So, here’s the recipe by Recipe Rebel:

After you’ve baked these beauties, cool on a wire rack as in my photo, then once totally cooled, pop them in a little freezer back and put in the freezer. I made 16 muffins in this batch. That’s 16 nutritious snacks all ready to go in the freezer for the beginning of the new school year. It’s a start!