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Cinnamon Banana Bread Muffins Recipe

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4.3 from 10 reviews

These Cinnamon Banana Bread Muffins are moist, fluffy, and packed with warm cinnamon flavor and ripe banana sweetness. Perfect for breakfast or a snack, they’re easy to make and topped with a delicious cinnamon sugar dip for an extra special touch.

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

Dry Ingredients

  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt

Topping

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

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Heat oven to 375 degrees Fahrenheit. Spray a 12-cup muffin pan with nonstick cooking spray or line with parchment paper or paper muffin liners.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined and smooth.
  3. Add Banana and Vanilla: Stir in the mashed bananas and vanilla bean paste. Whisk until fully incorporated.
  4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, ground cinnamon, and salt to the wet mixture. Using a rubber spatula, gently fold together just until no streaks of flour remain, being careful not to overmix.
  5. Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, filling each almost to the top (around 3/4 full).
  6. Bake: Bake for 16 to 21 minutes until a toothpick inserted in the center comes out clean. Muffins should be risen and rounded on top without wetness and should spring back lightly when pressed.
  7. Cool: Remove muffin pan from oven and allow muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool slightly until they are comfortable to handle.
  8. Prepare Cinnamon Sugar Topping and Dip Muffins: In a small bowl, mix together granulated sugar and ground cinnamon. In a separate small bowl, place melted butter. Dip muffin tops first into melted butter then immediately into the cinnamon sugar mixture, coating the tops well.
  9. Serve: Enjoy the muffins warm or allow them to cool completely before serving.

Notes

  • For best results, use very ripe bananas for maximum sweetness and moisture.
  • Do not overmix the batter to keep muffins light and fluffy.
  • If you prefer, you can sprinkle the cinnamon sugar topping directly on the muffins before baking for a crunchy top instead of dipping after baking.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
  • Use parchment liners to prevent sticking and ease cleanup.

Find it online: https://yumntasty.com/cinnamon-banana-bread-muffins-recipe/