Step 1

Preheat oven to 200°C/400°F. Spray the holes of a 12-hole (⅓-cup/80ml) muffin pan with cooking oil.

Step 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).

Step 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.

Step 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.

Step 5

When the muffins are cold, use a metal spatula to spread them with topping; sprinkle with cinnamon.