Description

Soft, moist banana muffins topped with a sweet cinnamon sugar coating. These Banana Cinnamon Muffins are quick to make and perfect for breakfast, snacks, or a cozy treat any time of day.

Ingredients

1 ⅔ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

⅔ cup granulated sugar

½ cup vegetable oil

2 large eggs, room temperature

1 teaspoon pure vanilla extract

⅔ cup mashed overripe banana (about 2 small bananas)

Topping:

¼ cup granulated sugar

½ teaspoon ground cinnamon

¼ cup melted unsalted butter

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Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth. Stir in mashed bananas.
Fold dry ingredients into wet ingredients just until combined—do not overmix.
Divide batter evenly among muffin cups.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
While muffins are still warm, dip the tops in melted butter, then roll in cinnamon sugar.

Notes

Add chopped walnuts or pecans for texture.
Mix in chocolate or cinnamon chips for extra flavor.
Substitute half the flour with whole wheat for a heartier muffin.
Use brown sugar instead of white sugar for a richer taste.
Freeze muffins before topping and finish after thawing and reheating.

Prep Time: 5 minutes
Cook Time: 18–20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 14g
Sodium: 180mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg