Cinnamon Banana Muffins
These cinnamon banana muffins are perfect for breakfast or afternoon snack. The best part is they only require two bananas and are very easy to make. The cinnamon sugar is completely optional, but I would highly suggest adding it to the top.
Servings: 12 muffins
Ingredients
- 1 2/3 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- Pinch Nutmeg
- 1/2 tsp Salt
- 2/3 cup Sugar
- 1/2 cup Vegetable Oil
- 2 Eggs At room temperature
- 1 tsp Vanilla Extract
- 2 Medium Sized Ripe Bananas
Topping (Optional)
- 2 tbsp Butter melted
- 3/4 tsp Cinnamon
- 1/2 cup Sugar
Instructions
- Line a muffin tin with muffin liners. This recipe makes 12 muffins.
- Preheat your oven to 375 degrees F.
- In a medium sized bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In a separate large bowl whisk together the sugar, vegetable oil, eggs and vanilla extract. Add in the mashed bananas.
- Slowly add in the dry mixture to the wet mixture. I do this in 3 parts to make sure everything is incorporated. Be sure you don't overmix the batter.
- Divide the batter evenly among the muffin cups. I use a cookie scoop to easily scoop the batter into the muffin tin.
- Bake the muffins for 15-20 minutes or until the muffins are golden brown and a toothpick inserted in the center of the muffins comes out clean.
- If you're doing the cinnamon sugar topping allow the muffins to cool for 5-10 minutes. Melt your butter for the topping. In a small bowl combine the cinnamon and sugar together. Use a pastry brush to brush the melted butter on top of the muffin. Dip directly into the cinnamon sugar and coat the top of the muffin.