Ingredients
banana bread muffins
- 2/3 cup granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 2/3 cup mashed banana (about 2 small bananas)
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
cinnamon & sugar topping
- 3 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Directions
1Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.
2In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
3Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
4Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
5Bake 17 to 21 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).
6Remove muffins from pan to a cooling rack.
7For 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.
Notes
Feel free to also use a handheld blender or a stand mixer. I prefer to make these with just a wire whisk but a blender can be used just as well.
Readers have commented and said that they don’t even do the cinnamon & sugar topping and the muffins are still delicious. Some have even reduced the sugar in the cinnamon & sugar topping.
Check the muffins to make sure that the center is still not wet looking. It needs to be cooked completely so that the muffins don’t sink down in the middle. If you’re worried, simply use a toothpick and make sure it comes out with moist/dry crumbs on it, NOT wet batter.
