Banana Cinnamon Muffins

Banana Cinnamon Muffins are a banana bread muffin that is paired with warm cinnamon. Then you top these banana muffins with a cinnamon and sugar topping and bake. The perfect bakery style banana muffins recipe.

Course Breakfast

Cuisine American

Keyword banana bread muffins, banana cinnamon muffins

Prep Time 10

Cook Time 17

Servings

Calories 149kcal

Author Kelsey

Equipment

1 Muffin Tin
1 Hand Mixer optional

Ingredients

2 medium ripe bananas mashed
2/3 cup granulated sugar
2 large eggs
1/2 cup vegetable or canola oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 2/3 cup all purpose flour

Cinnamon And Sugar Mixture Topping

1 teaspoon cinnamon
3 tablespoons granulated sugar

Instructions

Preheat the oven to 375 degrees F. In a large bowl add your two bananas and mash them up. You can use a fork or a hand mixer to blend it up.
Once mashed, add in the egg, vanilla, and granulated sugar and mix well for 2 minutes on low speed.
Then you will add in the cinnamon, salt, and baking soda.
Slowly add in your flour mixing a little as you go. Once incorporated pour the banana bread muffin mixture into a paper lined muffin tin.
Then in a small bowl add your cinnamon and sugar topping and sprinkle a little sugar over each muffin.
Bake for 17-20 minutes or until you stick a toothpick in the muffins and there is no wet batter.
Allow the banana cinnamon muffins to cool a bit then serve and enjoy.

Video

Notes

Ripen Bananas Fast - Preheat the oven to 300 degrees F. Then place the under ripe bananas on an aluminum foil baking sheet and bake 15-20 minutes. You want the skin to blacken on the banana. Remove and let cool then spoon out the banana filling.

Storing - The muffins will store for 4-5 days at room temperature in an airtight container or bag. You can also freeze for 2-3 months.

Nutrition