Is it a muffin or is it a cupcake? This is a tricky one and an age old debate. From what Dr Google has told me, a muffin can be sweet or savoury, is likely to have a chunky batter and loaded with fruit, or veggies if savoury. Cupcakes, on the other hand are just a mini cake, therefore likely to be sweet and ALWAYS have icing. So, by definition, these could be cupcakes or muffins, but I think the use of wholemeal flour and sweetness being derived mainly from bananas, classifies them as a muffin.
Mark and Claire both love helping me in the kitchen at the moment. Mark helped me make these muffins while Claire was at childcare. Muffins are an easy thing to include the kids in the making of as they usually just involve putting everything into a bowl and mixing, making it quick and easy, which is good for the short attention spans of little people. Lining up the muffin patty pans is also a good task that they can complete, while I give the mixture the proper mix it needs 🙂
Muffins are a good snack as they are filling and wholesome. These ones are made with wholemeal flour, not much sugar and bananas, which will keep both kids and adults going until the next meal. Muffins also freeze exceptionally well. They can be made with or without the icing, but who doesn’t love a good cream cheese icing? And this one with honey and cinnamon is great!
A good recipe to keep up your sleeve to use up over ripe bananas.
- 1 1/2 cups wholemeal plain flour
- 1/2 cup brown sugar, packed firmly
- 1 tsp baking powder
- 1/2 tsp baking soda
- 90g butter, melted
- 2 large over ripe bananas, mashed
- 2 eggs, lightly beaten
- 1/2 tsp vanilla extract
Honey & Cinnamon Icing
- 150g cream cheese
- 90g butter
- 3/4 cup icing sugar
- 1 tbs honey
- 1/4 tsp ground cinnamon
- Preheat the oven to 180°C and prepare a muffin tray for ~15 muffins.
- Place flour, sugar, baking powder and baking soda into a medium sized bowl and stir to combine.
- Place the banana into a bowl and mash.
- Add the banana, beaten eggs, melted butter and vanilla into the dry mixture and mix well until all ingredients are combined.
- Spoon ~1/2 a cup of mixture into muffin tins and level out.
- Place into pre heated oven and bake for ~25 minutes or until a skewer comes out clean when inserted into the top. Allow to cool.
- Once the muffins are completely cool, prepare the icing.
- Place cream cheese and butter into the bowl of a stand mixer and beat until smooth. Add icing sugar, honey and cinnamon and beat until combine.
- Place a good tablespoon on each muffin and smooth out.
- Refrigerate or freeze until needed.