Yay! Second post this fast! Thanks for the support darlings! I made this banana muffins yesterday and I had them for today's breakfast. Yumyumm. By now, my darling friends know that my family doesn't support my baking habits. When these came out of the oven, my mum took a few crumbs and she declared it too sweet. She thinks everything I bake is too sweet, even though I halved the sugar. I find the muffin totally a-okay with the halved sugar though.

Seriously, I don't mind if she gives me criticism but saying that it is TOO sweet everytime feels like she's just giving a stupid excuse not to eat what i bake.

My dad said, "Don't bother me. Don't tell me to take a bite, I won't even want half a bite."

My brother said, "Yeeee... she baked it." Yes, my brother probably thinks I have HIV and my blood on my hands when I bake (not really discriminating, more like complaining.)

I'm being sarcastic but actually, I'm just plain pissed.

I think I don't bother pleasing them anymore.

So sorry that this is such an unpleasant post.


Moving onto happier things, this recipe bakes up a pretty nice muffin despite my family's horrid reactions. The kitchen smelled like cinnamon when these were baking and they all rise up with pretty little domes!

They look so delicate and cute because I baked them in mini muffin cups. I could finish one in about 2 bites.

They tasted nice too! Moist and crispy on top from the cinnamon sugar topping. *hearts*

Here's proof that I ate them this morning! Warning: gross looking picture of bitten muffin ahead.






Banana muffins with brown sugar cinnamon topping
(makes 14 mini muffins)

adapted from the cosmic cowgirl

For the muffin:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar (Already reduced sugar)

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1 cup mashed ripe banana (about 2 medium)

2 large eggs

1/2 cup vegetable oil

1/4 cup honey

1/4 cup water

1/2 cup toasted walnuts (optional, I didn't add it in.)

Topping:

1/2 tbsp granulated sugar (Add another 1/2tbsp if not using raw sugar.)

1 1/2 tbsp golden brown sugar

1 tsp ground cinnamon

1 tbsp raw sugar (optional additional by yours truly)

Preheat oven to 175C. Mix together topping ingredients in a small bowl and set aside. In a medium bowl, mix togther (dry ingredients) flour, sugar, cinnamon, baking soda and salt.

In a large bowl, whisk together the banana, eggs, vegetable oil, honey and water until smooth.

Add the dry ingredients to the wet ingredients in gradually (about 2 times) and mix until just combined. Do NOT overmix. It's alright even with a few streaks of flour visible. Add nuts, if using.

Scoop batter into paper muffin cups or greased metal muffin moulds. Fill the cups to about 2/3 full. Spoon topping over each muffin evenly.

Bake for about 20 mins or until toothpick inserted into center of muffin comes out clean (a good rule of thumb is to start checking after the 12 minutes). Cool muffin cups for 30 mins before turning it out. Be careful of the topping dislodging. If using PAPER muffin cups, just cool muffins on wire rack. Itadakimasu~!