Banana and cinnamon muffins

The perfect addition to lunchboxes.

  • 20 mins cooking
  • Makes 12 Item
  • Print
Spoil your family and friends with these fluffy banana muffins topped with tangy cream cheese icing.
Looking for more muffin recipes?


Banana and cinnamon muffins
  • 2 cup (300g) self-raising flour
  • 1/3 cup (50g) plain (all-purpose) flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 cup (110g) firmly packed light brown sugar
  • 2 eggs
  • 3/4 cup (180ml) buttermilk
  • 1/3 cup (80ml) vegetable oil
  • 1 cup mashed banana
Cream cheese topping
  • 125 gram (4 ounces) cream cheese, softened
  • 1/4 cup (40g) icing (confectioners') sugar
  • 1/2 teaspoon ground cinnamon, for sprinkling


Banana and cinnamon muffins
  • 1
    Preheat oven to 200°C/400°F. Spray the holes of a 12-hole (⅓-cup/80ml) muffin pan with cooking oil.
  • 2
    Use a flour sifter to sift the flours, cinnamon, bicarbonate of soda and sugar into a large bowl. Put the eggs, buttermilk and oil into a large jug; whisk them a little with a fork. Pour the egg mixture into the flour mixture. Add the banana and stir with a wooden spoon about ten times (not too many, as the batter should be lumpy).
  • 3
    Spoon the mixture into the pan holes. Put the pan in the oven and bake about 20 minutes. Take the pan out of the oven and leave for 5 minutes. Carefully remove the muffins from the pan and put them on a wire rack, top-side up, to cool down.
  • 4
    To make cream cheese topping, put the cream cheese and sugar in a small bowl; beat with an electric mixer on medium speed until smooth.
  • 5
    When the muffins are cold, use a metal spatula to spread them with topping; sprinkle with cinnamon.


You need 2 large overripe bananas for this recipe. Mash the bananas in a small bowl with the back of a fork. Never throw away bruised or blackened bananas; just put them in a plastic freezer bag and put them into the freezer. Overripe frozen bananas can be thawed and mashed to use when you're making muffins, banana bread, pancakes or smoothies.

More From Women's Weekly Food