Banana Cinnamon Muffins

 

For the Muffins:

1 ⅔ cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2/3 cup granulated sugar

1/2 cup vegetable oil

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2/3 cup mashed overripe bananas (about 2 small bananas)


For the Topping:

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted


Preheat Oven:

Preheat your oven to 375°F. Place paper baking cups in a standard size muffin tin.

Prepare the Batter:

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In a large bowl, mix 2/3 cup sugar, vegetable oil, eggs, and vanilla with a wire whisk. Stir in mashed bananas.

Add the flour mixture and stir just until moistened. Do not overmix.

Bake:

Divide the batter evenly among muffin cups (using an ice cream scoop helps with this step).

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Immediately remove muffins from the pan to a cooling rack.


Cinnamon Sugar Topping:

In a small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon.

Dip the muffin tops into melted butter, then into the cinnamon-sugar mixture.

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