Happy autumn! I’m so ready for the cosiness of the season, but it’s still warm and sunny here in the Netherlands. It’s going to be around 26°C (80°F) this weekend! I know I’m going to be longing for some sunshine in a couple of months, but right now I could really do with a rainy day. But, the nights are getting colder, it gets dark earlier and I can smell it in the air: autumn is here.
These muffins that I baked for the photoshoot are perfect for fall and also the easiest ever so I thought I’d share the recipe. They’re great for using up old bananas!
Banana cinnamon muffins
120 grams flour
60 grams coconut flour (if you don’t have it, use regular)
120 grams sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
120 grams butter, melted
4 ripe bananas, mashed
2 large eggs
Preheat oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour(s), sugar, baking powder, baking soda, salt and cinnamon.
Make a well in the center of your mixture. In the well, mix together the butter, mashed bananas and eggs. Then mix together with your flour mixture until just combined. Spoon batter into muffin cups and bake for about 25 minutes.