Alright friends! Get ready for some aMaZinG muffins! These have become one of our favorite breakfast and snack items to make. Luckily we only have ripe bananas, ALL THE TIME-thanks to this lovely summer heat! But hey, I’m not complaining.

The first time I made these they turned out perfectly, and have remained perfect ever since. It’s a simple to follow recipe with a touch of fancy at the end, but don’t worry, it’s nothing too extravagant. It’s just enough finesse for your friends and family to think you spent all morning in the kitchen whipping up these scrumptious banana muffins, when really they only took minutes!

Cinnamon Sugar Banana Muffins

2016-07-25 14:17:24

Yields 12

A moist banana muffin with a cinnamon sugar topping, that the whole family will love!

Write a review

Save Recipe

Print

Ingredients

1. 2/3 cup sugar
2. 1/2 cup oil (I used olive oil)
3. 2 eggs
4. 2/3 cup mashed, ripe bananas (approx. 2 small bananas)
5. 1 teaspoon vanilla extract
6. 1 2/3 cup all-purpose flour
7. 1 teaspoon baking soda
8. 1/4 teaspoon salt
9. 1/2 teaspoon ground cinnamon
10. Topping
11. 1/4 cup sugar
12. 1/2 teaspoon ground cinnamon
13. 1/4 cup butter, melted

Instructions

1. Preheat oven to 375 degrees and line 12 muffin tins with liners or grease the bottoms of each muffin tin.
2. In medium bowl beat 2/3 cup sugar, oil, eggs, bananas and vanilla with a whisk. Stir in flour, baking soda, salt and 1/2 teaspoon cinnamon until moist. Divide batter evenly between muffin tins.
3. Bake 17-21 minutes (mine take 18 minutes) or until toothpick inserted into center of muffin comes out clean. Remove immediately from muffin tins.
4. In a small bowl mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip each muffin top into melted butter and then into the cinnamon and sugar mixture. Serve warm.

Notes

1. Store in air-tight containers for 3-5 days outside of fridge, or up to a week in the fridge.

Adapted from Betty Crocker

Adapted from Betty Crocker

My Homemade Heaven https://myhomemadeheaven.com/