2/3 cup granulated sugar 1/2 cup vegetable oil 2 large eggs 2/3 cup mashed ripe banana 1 teaspoon vanilla extract 1 ⅔ cup all-purpose flour 1 teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt
3 tablespoons salted butter 1/4 cup granulated sugar ½ teaspoon ground cinnamon
Cinnamon & Sugar Topping
Heat oven to 375 degrees. Spray a muffin pan with nonstick cooking spray or use liners.
In a medium bowl add the sugar, oil, and eggs and stir with wire whisk until combined well.
Add in the mashed bananas and vanilla extract. Whisk until combined.
Add in the flour, baking soda, cinnamon, and salt. Stir together with a rubber spatula just until combined and no flour streaks remain in the batter.
Divide the muffin batter evenly among the muffin tins – each muffin cup will be almost to the top, a little over 3/4 full.
Bake for 16 to 21 minutes or until a toothpick inserted into the center comes out clean and the muffins are high and rounded on top.
Allow them cool for 5 minutes inside the pan and then remove to a cooling rack. Let the muffins cool enough so that you can touch and hold them.
Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl.
Dip muffin tops into melted butter and then into the cinnamon sugar mixture.
Serve warm or let cool completely.
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