Keyword banana bread, banana muffins, muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 15 muffins
Ingredients
banana bread muffins
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 2/3 cup mashed banana (about 2 very ripe bananas)
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour ( For gluten free use Cup4cup MP flour)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
cinnamon & sugar topping
- 5 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Heat oven to 375 degrees. Line a regular 12 cup muffin tin.
- In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
- Add in flour, baking soda, salt, chopped walnuts, and cinnamon and stir slowly together until just combined.
- Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About ¾ full.
- Bake 17-19 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they’re not fully cooked).
- Remove muffins from pan to a cooling rack.
- For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
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