Description
Moist banana muffins topped with a buttery cinnamon sugar coating. This easy recipe uses one bowl and is ready quickly, perfect for using ripe bananas.
Ingredients
- 2 thirds cup granulated sugar
- 1 half cup neutral oil (vegetable or canola)
- 2 large eggs
- 2 thirds cup mashed very ripe bananas
- 1 teaspoon vanilla extract
- 1 and two thirds cups all purpose flour
- 1 teaspoon baking soda
- 1 half teaspoon ground cinnamon (for batter)
- 1 half teaspoon kosher salt
- 3 tablespoons unsalted butter melted (for topping)
- 1 quarter cup granulated sugar (for topping)
- 1 half teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12 cup muffin pan or line with paper liners.
- In a large mixing bowl, whisk together the sugar, oil, and eggs until smooth and combined.
- Add the mashed bananas and vanilla extract. Whisk until fully incorporated.
- Add the flour, baking soda, cinnamon, and salt. Stir gently with a spatula just until no dry streaks remain. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.
- Bake for 17 to 21 minutes until the muffins are domed and a toothpick inserted into the center comes out with moist crumbs but no wet batter. The tops should spring back lightly when pressed.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack until cool enough to handle but still slightly warm.
- In a small bowl, combine the topping sugar and topping cinnamon. Dip each muffin top into the melted butter, then immediately dip into the cinnamon sugar mixture to coat. Place back on the rack to set.
Notes
- Use very ripe bananas with plenty of brown spots for the sweetest flavor and best texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American