Cinnamon Banana Bread Muffins

Banana Bread Muffins tastes like your favorite banana bread but in muffin form with a sweet cinnamon and butter topping. All you need is one bowl. No mixer needed!

Course Muffins, Snack

Cuisine American

Keyword banana bread muffins, banana muffins, banana muffins with cinnamon sugar topping

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 250kcal

Author Jessica

Equipment

Ingredients

Banana Bread Muffins

2/3 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
2/3 cup mashed ripe banana (about 2 small bananas)
1 teaspoon vanilla extract
1 ⅔ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt

Cinnamon & Sugar Topping

3 tablespoons salted butter melted
1/4 cup granulated sugar
½ teaspoon ground cinnamon

Instructions

Heat oven to 375 degrees. Spray a muffin pan (12 muffin cups in the muffin tin) with nonstick cooking spray. Or you can also use parchment paper liners or muffin liners.
In a medium bowl add the sugar, oil, and eggs and stir with wire whisk until combined well.
2/3 cup granulated sugar, 1/2 cup vegetable or canola oil, 2 large eggs
Add in the mashed bananas and vanilla extract. Whisk until combined.
2/3 cup mashed ripe banana, 1 teaspoon vanilla extract
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.
1 ⅔ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
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. The tops of the muffins should not look wet (that means they're not fully cooked), and they should spring back when lightly pressed with your finger.
Remove the muffin pan from the oven and let them cool for 5 minutes inside the pan and then remove the muffins to a cooling rack. Let the muffins cool enough so that you can touch and hold them.
Dip The Muffins : 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.
3 tablespoons salted butter, 1/4 cup granulated sugar, ½ teaspoon ground cinnamon

Video

Notes

Bananas : For the best banana flavor be sure and use very ripe browned bananas. Like so ripe that people question your sanity by using such an ugly looking banana! Seriously, the browner and uglier the banana the sweeter and yummier the banana flavor will be in the muffins.

Serving Temperature : These are really good served warm or at room temperature. Either way they will get devoured! Allow the muffins to cool just enough (on the cooling rack) so that you can easily grab and hold them in order to dip them into the butter and cinnamon & sugar. The muffins can be dipped into the butter when they're still warm to the touch or you can wait until they cool completely to dip them.

Baking Tips : The baking time range is quite large. This is because all ovens cook so differently and I don't want anyone focusing on just one time. I recommend setting the timer for the minimum (16 minutes) and then going from there - after you make the muffins you will get a better sense of what time is best for your oven. The best way to tell if the muffins are done is to use a toothpick and insert it into the top middle of the muffin. If it comes out wet then it's not done. You want it to come out with moist crumbs. You can also gently touch your finger to the top of the muffin and it should spring back. The muffins should look done, and not look like there is some wet/raw batter still on top. If you pull muffins out of the oven that are not cooked thoroughly, it will cause them to sink in the middle as they cool.

Nutrition