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Cinnamon, Banana and Blueberry Muffins


This recipe showcases Ceylon Cinnamon Quills. Makes 8 muffins.


250g plain flour
2 tsp. baking powder
1 tsp. ground cinnamon, plus ½ tsp. extra for the topping
pinch of salt
2 ripe bananas, mashed
150g blueberries
3 tbsp. honey
3 tbsp. vegetable oil
1 large free-range egg
185ml milk
50g caster sugar


Preheat the oven to 180C/350F/Gas 4.

Line eight holes of a muffin tin with paper muffin cases.

Sift the flour, baking powder, cinnamon and salt into a large mixing bowl.

Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour.

In a separate bowl, lightly whisk together the honey, vegetable oil, egg and milk.

Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture).

Spoon the batter into the individual muffin cases.

Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter.

Bake in the oven for 20 minutes, until risen and lightly golden. Serve warm from the oven.

Source: The Hairy Bikers' Cook-Off

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