Description
Delicious Cinnamon Banana Bread Muffins featuring ripe bananas, warm cinnamon, and a sweet cinnamon-sugar topping. Perfectly moist and tender with a hint of spice, these muffins make an excellent breakfast, snack, or dessert option.
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 the oven and pan: Heat 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 evenly mixed.
- Combine dry ingredients: Add the flour, baking soda, cinnamon, and salt to the wet mixture. Stir with a rubber spatula just until no flour streaks remain; do not overmix.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each slightly over 3/4 full to the top.
- Bake the muffins: Bake for 21 minutes or until a toothpick inserted in the center comes out clean and the tops are rounded and spring back when lightly touched.
- Cool the muffins: Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Then transfer to a cooling rack until cool enough to handle.
- Prepare topping and dip: In one small bowl, combine the sugar and cinnamon. In another small bowl, place the melted butter. Dip the muffin tops first into melted butter then immediately into the cinnamon sugar mixture.
- Serve: Serve muffins warm or let them cool completely before serving. Enjoy!
Notes
- Use very ripe browned bananas for the best, sweetest banana flavor. The riper the banana, the better the muffin taste.
- Serve the muffins warm or at room temperature; they taste delicious either way.
- Allow muffins to cool just enough to handle before dipping them in butter and cinnamon sugar.
- Baking times can vary; start checking at 16 minutes with a toothpick for doneness to avoid over- or under-baking.
- A toothpick should come out with moist crumbs, not wet batter, and muffin tops should spring back when lightly pressed.
- Undercooked muffins may sink in the middle as they cool, so ensure thorough baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg