These Banana and Cinnamon Muffins are a simple way of using up overripe bananas. Get the recipe below.
How to use up left over, overripe bananas
We've all been there. We bought a bunch of bananas with the best of intentions, hoping they'd be a healthy snack during the course of the week. But, before you knew it they had gone from perfect to overripe and now they need using up.
Of course the best thing to do with left over, overripe bananas is to bake with them! Their soft silky texture and sweet flavour make them perfect for adding to cakes and other bakes, especially vegan ones!
The reason bananas are so good to use in vegan recipes is because they're a fantastic egg substitute. That's how we can make these Banana and Cinnamon Muffins vegan whilst still having that delicious banana and cinnamon flavour in a light, fluffy muffin.
If you want to know more about substitutes to use in vegan baking check out my Big Vegan Baking Guide.
How to make Banana and Cinnamon Muffins
The first task when making Vegan Banana and Cinnamon Muffins is to weigh out your ingredients. It's important to make sure everything is measured out before you begin. This is because baking is a science.
You want to make sure your ingredients are measured precisely (that's why we avoid using cup measurements) and you want to be able to work quickly when it comes to mixing your ingredients due to the reaction between the wet ingredients and the baking powder / bicarbonate of soda.
Once your ingredients are weighed, mash your bananas until smooth. You don't want them lumpy for this recipe. Add the sugar and oil to these and whisk until combined.
Add your dry ingredients into the wet ingredients. Working quickly, mix together your wet and dry ingredients until just combined.
Spoon the batter into the cake cases and bake. It's that easy.
Top tips
To get the perfect muffins every time just follow these simple tips:
- Don't over mix, try not to worry if there are still lumps of flour in the batter
- Use an ice cream scoop to spoon the batter into the cupcake cases; this will make sure they are all an even size
- Don't dip the muffins in butter before rolling in sugar; always brush the tops gently with just a small amount of butter to avoid it getting too wet and soaking in
Storing instructions
These Banana and Cinnamon Muffins will keep in an airtight container for up to 7 days.
They are, however, best served warm when they are fresh out of the oven.
The recipe
Vegan Banana and Cinnamon Muffins
Ingredients
For the muffins
- 200 g self raising flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 125 g caster sugar
- 125 ml vegetable oil
- 1 teaspoon pure vanilla extract
- 200 g banana roughly 2 bananas
For the sugar topping
- 40 g caster sugar
- 0.25 teaspoon ground cinnamon
- 50 g vegan butter
Instructions
- Preheat oven to 180 C / 356 F / gas mark 4.
- Place paper baking cases in a muffin tin.
- Mash the bananas until smooth
- Mix in the sugar, vegetable oil and vanilla.
- Add the dry ingredients and stir just until combined: remember not to over mix.
- Spoon the mix into the baking cases then transfer to the oven to cook for 18 - 20 minutes.
- Remove from the oven when they are golden brown and a skewer inserted in the middle comes out clean.
- Once cooked remove from the baking tray and leave to cool.
- In the meantime melt the vegan butter and add caster sugar to a bowl.
- Brush the melted sugar over the muffin tops and dip in the caster sugar. Shake off any excess.
- Enjoy while still warm.
Nutrition
More muffin recipes
Bakewell Muffins (vegan option)
More cake recipes
For the full range of cake recipes on the blog check out the cake recipe collection.
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