cinnamon banana muffins

Feel free to file these under "fastest muffin making". 

I've been slowly working through a batch of very ripe bananas. It would be easiest to just eat them or put them in a smoothie - but oddly that feels like more work that baking with them. Last week I made this DELICIOUS banana cake that was so very very good. This weekend, I whipped up these cinnamon banana muffins very quickly on Saturday morning. 

The muffins are a home run. They are so light and delicious - but would be very boring without the sugary topping. Yes, it would be healthier but also sad. It takes minimal seconds to melt the butter and dip them so don't scrimp on it. It just will not be worth it.

I still have 2 bananas left so I'm not quite sure what I'm going to do with them. Only time will tell.

  1. Heat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray.
  2. In medium bowl, combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
  3. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  4. Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
  5. Bake 17 to 21 minutes. Remove muffins from pan to a cooling rack.
  6. 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.
Shopping List
banana bread muffins2/3 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
2 mashed bananas
1 teaspoon vanilla extract
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

topping3 tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

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