Cinnamon and banana mufcakes. These are ridiculously addictive! I call them muffins but these can also be easily turned into a batch of cupcakes for a party-go either way-you can frost them like a cupcake OR add oats/chia/flax seeds for a more muffin feel. Either way, packed with flavor and super enjoyable!
Ingredients for Muffin Recipe
100g unsalted butter(melt and let cool!)
140g light brown sugar
130g flour, sifted
2 teaspoon baking powder, sifted
pinch of salt
4 ripe bananas
1 tablespoon cinnamon
Method for Muffin Recipe
Preheat oven to 140C. Line the muffin tin with paper cases. Put the butter and sugar in a large mixing bowl, and whisk until light and fluffy. SLOWLY beat in the eggs, one at a time. Pour in the milk. Then fold in the flour, baking powder, cinnamon and salt. Gently fold in the bananas. Spoon the batter into cases(about two-thirds). Bake in the oven for 20 minutes or until golden brown. Allow to cool for few minutes before transferring to a wire rack to cool.
It’s fairly appropriate that with the name Carmel, I have a strong interest in food!
I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions–photography and food.
I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London, and Italy, building on my education and building up my palette.
My Blog ‘Cooking With Carmel” is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin!