Description
Deliciously moist and flavorful Cinnamon Banana Bread Muffins topped with a buttery cinnamon sugar coating. Perfect for breakfast or a snack, these muffins combine ripe bananas and warm cinnamon spice for a comforting treat.
Ingredients
Units
Scale
Banana Bread Muffins
- 2/3 cup granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 2/3 cup mashed ripe banana (about 2 small bananas)
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cinnamon & Sugar Topping
- 3 tablespoons salted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare oven and pan: Preheat the oven to 375 degrees Fahrenheit. Spray a 12-cup muffin pan with nonstick cooking spray or line with parchment paper or muffin liners.
- Mix wet ingredients: In a medium bowl, whisk together the sugar, oil, and eggs until well combined.
- Add bananas and vanilla: Stir in the mashed ripe bananas and vanilla extract until fully incorporated.
- Combine dry ingredients: Add the flour, baking soda, cinnamon, and salt to the wet mixture. Stir gently with a rubber spatula just until no flour streaks remain; do not overmix.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each a little over three-quarters full.
- Bake muffins: Bake for 21 minutes or until a toothpick inserted into the center comes out clean and tops are rounded and spring back when lightly pressed. Avoid underbaking to prevent sinking.
- Cool muffins: Remove the pan and let muffins cool 5 minutes in the pan, then transfer to a cooling rack to cool until just touchable.
- Prepare topping: In separate small bowls, mix the cinnamon and sugar, and have the melted butter ready.
- Dip and coat: Dip each muffin top into melted butter, then immediately into the cinnamon sugar mixture to coat.
- Serve: Serve muffins warm or cooled completely as preferred.
Notes
- Use very ripe, browned bananas for the best flavor and natural sweetness.
- These muffins are delicious served warm or at room temperature.
- Allow muffins to cool slightly so they can be dipped easily without crumbling.
- Check doneness starting at 16 minutes due to oven variability, but bake up to 21 minutes for best results.
- A toothpick test with moist crumbs indicates the muffins are perfectly baked.
- Undercooked muffins will sink in the middle after cooling, so ensure full baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
