Banana and Cinnamon Muffins

Ingredients:

• 350 g (2½ cups) plain all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda (baking soda)
• ½ teaspoon salt
• 2 teaspoons ground cinnamon, plus extra to sprinkle
• 180 g (¾ cup + 2 tablespoons) caster sugar
• 375 ml (1½ cups) buttermilk
• 1 egg
• 70 g (5 tablespoons) unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 400 g (1¾ cups) mashed banana

For topping (optional):

• A little extra sugar and cinnamon to sprinkle over the tops

Method:

1. Preheat the oven to 170°C (325°F / Gas 3).
2. Put the flour, baking powder, bicarbonate of soda, salt, sugar, and cinnamon in a large bowl and whisk until combined.
3. In a bowl, mix the buttermilk, egg, and vanilla extract together. Slowly pour into the flour mixture and beat on slow speed until all the ingredients are incorporated.
4. Pour in the melted butter and beat until incorporated. Stir in the mashed bananas with a wooden spoon until evenly dispersed.
5. Spoon the mixture into the paper cases until two-thirds full and sprinkle a little extra sugar and cinnamon over the tops.
6. Bake in the preheated oven for 20–30 minutes, or until golden brown and the muffins bounce back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Tip: Lined with paper cases in a 12-cup muffin pan.