Description
Cinnamon banana bread muffins bring warmth and comfort straight from grandma’s kitchen. Fragrant spices and ripe bananas meld into tender, sweet treats you’ll crave with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- ⅔ cup (160 ml) granulated sugar
- ⅔ cup (160 ml) mashed ripe banana (about 2 small bananas)
- 1 ⅔ cup (200 grams) all-purpose flour
- 2 large eggs
- ½ cup (120 ml) vegetable or canola oil
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping:
- 3 tablespoons (45 ml) salted butter, melted
- ¼ cup (60 ml) granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Warm the oven to 375°F and prepare a muffin pan with cooking spray or protective liners.
- Combine granulated sugar, vegetable oil, and eggs in a medium mixing bowl, whisking until the mixture appears smooth and integrated.
- Incorporate mashed bananas and vanilla extract into the sugar blend, stirring until the consistency becomes uniform.
- Gently fold in all-purpose flour, baking soda, ground cinnamon, and salt using a rubber spatula, ensuring minimal mixing to prevent dense muffins.
- Distribute the batter evenly across 12 muffin cups, filling each section just beyond three-quarters full.
- Bake for 16-21 minutes, monitoring for a clean toothpick test and perfectly rounded, golden-brown muffin tops that spring back when lightly touched.
- Allow muffins to rest in the pan for 5 minutes before transferring to a cooling rack.
- Prepare the cinnamon-sugar coating by mixing granulated sugar and ground cinnamon in a small bowl, and separately melting butter.
- Dip each muffin top first into melted butter, then generously coat with the cinnamon-sugar mixture.
- Serve immediately while warm, or allow to cool completely for a delightful room temperature treat.
Notes
- Soft, moist muffins burst with banana flavor and warm cinnamon notes, creating a delightful breakfast or snack treat.
- Quickly mix wet and dry ingredients to prevent overmixing, ensuring tender and light muffin texture.
- Use very ripe, nearly black bananas for maximum sweetness and deeper banana flavor profile.
- Room temperature eggs and bananas blend more smoothly, helping achieve consistent batter consistency.
- Topping the muffins with buttery cinnamon-sugar creates a delectable crispy exterior that elevates the entire recipe.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg