CINNAMON BANANA BREAD MUFFINS

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cinnamon Banana Bread Muffins taste like banana bread in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble for the ultimate snack. All you need is one bowl and no mixer needed.

There is something so comforting about a piece of warm banana bread or banana muffin. I always looked forward to a piece of warm banana bread slathered in butter as an after school treat.Brown and ripe bananas never seem to be a problem at my house. Which is fine by me because it just means I can make these cinnamon banana bread muffins all the time. Life could be worse, right.

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Quick bread recipes and muffin recipes are hit & miss for me. They either bake up perfectly with a nice rounded top, they sink horribly in the middle, or they don’t cook all the way through no matter how long they’ve been in the oven.These cinnamon banana bread muffins were a nice surprise for me. They bake up perfectly round and tall each time.They’re light but still dense with lots of banana flavor. And they have the surprise of a buttery cinnamon & sugar topping that is just incredible.

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Ingredients

banana bread muffins

  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

cinnamon & sugar topping

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.
  • In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined. 
  • Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  • Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
  • Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they’re not fully cooked).
  • Remove muffins from pan to a cooling rack. 
  • For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
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