RECIPE: Banana & Cinnamon Crumb Muffins

Banana and cinnamon is an age-old combination that has been gracing our baked goods for years. My favourite way to have it is in a muffin, loaf or as extras in a nice bowl of oatmeal.

Depsite being in quarantine, I haven't actually been baking that much. With restrictions in New South Wales lifting slightly, I figured now would be a great time to bake some yummy muffins and deliver them to my closest friends.

These are a perfect middle ground between sweet and savoury. You can enjoy them as a quick on-the-go breakfast, a morning or afternoon snack, and a nice dessert to go with your night time tea or coffee.

Top Tips for scrumptuous muffins:

1. Heat the muffin in the microwave for 10-20 seconds to warm it through before eating it.

2. Adding cinnamon to the batter will intensify the cinnamon flavour (if that is something you like).

3. More bananas = more flavour

4. Perfect to have with a cup of tea due to the crumbly dry texture of the muffinf.

5. 2/3 cup of butter used in the crumb can also be substituted for canola oil. 

6. Using overly ripe/brown bananas are the best to use in baking. They also boast higher Vitamin C and antioxidant levels (according to a 2014 study)

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