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recipe image of ripe bananas all purpose flour granulated sugar eggs vegetable oil baking soda salt ground cinnamon pure vanilla extract arranged on a white marble kitchen counter in clear glass prep bowls rustic wooden spoons soft diffuse daylight top down view realistic food photography
katya bou

Cinnamon Banana Bread Muffins

These Cinnamon Banana Bread Muffins bring the decadence of a full, moist banana bread recipe into a handy, 30-minute mini package. They are the best cinnamon banana bread muffins you'll ever try, with a perfectly crackled cinnamon sugar topping and bakery-style dome.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large extra ripe bananas mashed, about 1 1/2 cups
  • 1/2 cup mild vegetable oil or melted coconut oil
  • 4 tablespoons unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
For the Cinnamon Sugar Topping
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter melted, for brushing

Equipment

  • Slow Cooker
  • large mixing bowl,
  • - Whisk
  • Muffin tin
  • paper liners
  • - Spatula
  • Small bowl
  • Wire rack

Method
 

Step-by-Step Instructions for Cinnamon Banana Bread Muffins
  1. Preheat your oven to 400°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large mixing bowl, thoroughly mash the ripe bananas. Leave a few tiny lumps for texture.
  3. Add the granulated sugar, brown sugar, eggs, oil, melted butter, and vanilla extract to the mashed bananas. Whisk until mostly combined.
  4. Add the flour, baking soda, salt, and 1 teaspoon of cinnamon to the wet ingredients. Gently fold with a spatula until just combined. A slight streaking of flour is okay.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full.
  6. In a small bowl, whisk together the topping sugar and cinnamon. Brush the top of each unbaked muffin with the melted butter, then sprinkle generously with the cinnamon sugar mixture.
  7. Bake in the preheated 400°F oven for exactly 5 minutes. Then, reduce the temperature to 350°F and bake for an additional 13 to 17 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for best results.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8g

Notes

These muffins stay soft for days with the one-bowl method ensuring moisture. For extra moistness, add 1/4 cup sour cream or yogurt. Store in an airtight container at room temperature for up to 3 days, or freeze for 2-3 months. Reheat in microwave for 30 seconds or oven for 5-8 minutes. Adapted for quick prep and delicious, comforting breakfast or snack.
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