Cinnamon Banana Bread Muffins taste like banana bread in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble for the ultimate snack. All you need is one bowl and no mixer needed!
Keyword banana bread, banana muffins, muffins
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
banana bread muffins
1/2cupvegetable or canola oil
2/3cupmashed banana(about 2 small bananas)
1 2/3cupall-purpose flour
cinnamon & sugar topping
Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.
In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
Bake 17 to 21 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).
Remove muffins from pan to a cooling rack.
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 and then into cinnamon-sugar. Serve warm or let cool completely.
Feel free to also use a handheld blender or a stand mixer. I prefer to make these with just a wire whisk but a blender can be used just as well.Readers have commented and said that they don't even do the cinnamon & sugar topping and the muffins are still delicious. Some have even reduced the sugar in the cinnamon & sugar topping.Check the muffins to make sure that the center is still not wet looking. It needs to be cooked completely so that the muffins don't sink down in the middle. If you're worried, simply use a toothpick and make sure it comes out with moist/dry crumbs on it, NOT wet batter.