Banana Cinnamon Muffins

Alright y’all, this is one recipe you need to try for your family.

These delicious banana cinnamon muffins will make your mouth water. It’s a simple recipe that has undoubtedly become a staple in our home. Try them for yourself and let me know what you think!

Ingredients

For banana bread muffins:
2/3 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
2-3 very ripe bananas, mashed (**See Baker’s Tip below)
1 teaspoon vanilla extract
1&2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (my family prefers 3/4 tsp)
3/4 teaspoon ground cinnamon

For cinnamon & sugar topping:
4 tablespoons butter, melted
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon

Instructions

1. Heat oven to 375°. Line 12 count muffin pan with cupcake liners.
2. In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
3. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
4. Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
5. Bake 17 to 21 minutes (I bake for 19 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).
6. Remove muffins from pan to a cooling rack.
7. 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 using tongs and then into cinnamon-sugar. Serve warm.

I’ve tried close to a dozen variations of banana muffins over the years and this list of ingredients and measurements is, in my opinion, the perfect balance.

Like everything in baking and cooking though, you can tweak, add and eliminate as desired. If you do spice things up, so to speak, I’d love to hear what you come up with for your family!

**BAKER’S TIP:

Are your bananas not quite ripe enough to use in a baking recipe? No problem! Simply bake them with the peel on. Place them on a parchment lined cookie sheet and bake at 300° for 15-20 minutes, flipping halfway through the bake time.