Description
Delicious Cinnamon Banana Bread Muffins made with ripe bananas, warm cinnamon, and a sweet cinnamon sugar topping. These moist muffins are perfect for breakfast or a snack and are baked to golden perfection with a flavorful cinnamon twist.
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
- Preheat oven and prepare muffin pan: Heat oven to 375 degrees Fahrenheit. Spray a muffin pan with nonstick cooking spray or line with parchment paper or muffin liners.
- Mix wet ingredients: In a medium bowl, whisk together sugar, oil, and eggs until well combined.
- Add banana and vanilla: Stir in mashed ripe bananas and vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, mix flour, baking soda, cinnamon, and salt.
- Mix wet and dry ingredients: Add the dry ingredients to the wet ingredients and fold with a rubber spatula just until no flour streaks remain. Do not overmix.
- Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each a little over 3/4 full.
- Bake muffins: Bake for 21 minutes or until a toothpick inserted into the center comes out with moist crumbs and the tops are rounded and spring back when lightly pressed.
- Cool muffins: Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool enough to handle.
- Prepare cinnamon sugar and dip muffins: Mix granulated sugar and cinnamon in one small bowl. Place melted butter in another small bowl. Dip each muffin top first into melted butter, then into the cinnamon sugar mixture.
- Serve: Serve muffins warm or at room temperature.
Notes
- Use very ripe, browned bananas for the sweetest, most flavorful muffins.
- These muffins are best enjoyed warm or at room temperature for optimal taste.
- Allow muffins to cool enough to handle before dipping into butter and cinnamon sugar topping.
- Baking time can vary by oven. Start checking at 16 minutes, but bake up to 21 minutes for best results.
- Test doneness with a toothpick; it should come out with moist crumbs, not wet batter.
- If underbaked, muffins may sink in the middle as they cool.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
