Description
These Cinnamon Banana Bread Muffins are moist, flavorful, and perfect for breakfast or a snack. Made with ripe bananas, warm cinnamon, and a touch of vanilla, they bake up perfectly tender with a sweet cinnamon sugar coating on top. Ready in just 33 minutes, these muffins are easy to make and sure to please everyone.
Ingredients
Wet Ingredients
- 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 bean paste
- 3 tablespoons salted butter, melted (for dipping)
Dry Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Topping
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the Oven and Prepare Muffin Pan: Heat the oven to 375°F (190°C). Spray a 12-cup muffin pan with nonstick cooking spray, or line with parchment paper or muffin liners to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined and smooth.
- Add Bananas and Vanilla: Stir in the mashed ripe bananas and vanilla bean paste, mixing until evenly incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Form Batter: Gently fold the dry ingredients into the wet banana mixture using a rubber spatula just until no flour streaks remain. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin wells, filling each about 3/4 to nearly full, to ensure nicely rounded tops.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 16 to 21 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. The muffins should be risen, golden with rounded tops, and spring back when lightly pressed.
- Cool Muffins: Remove the pan from the oven and let the muffins cool inside the pan for 5 minutes. Then transfer them to a wire rack to cool enough to handle for dipping.
- Prepare Cinnamon Sugar and Dip Muffins: In a small bowl, mix the 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. Place the melted butter in a separate bowl. Dip the tops of each warm muffin first into the melted butter, then into the cinnamon sugar mixture to coat evenly.
- Serve: These muffins can be served warm immediately or allowed to cool completely before enjoying.
Notes
- Use ripe bananas with brown spots for the best flavor and moisture.
- Do not overmix the batter to keep muffins light and tender.
- For a dairy-free version, substitute butter with coconut oil or a plant-based margarine. Use vegetable oil that suits your dietary preference.
- The cinnamon sugar topping adds a delightful sweet crunch but can be omitted if preferred.
- Store leftover muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.
