Banana-Cinnamon Muffins have a mild banana flavor, topped with a cinnamon-sugar crown. I love the blending of the banana and cinnamon flavors. You taste the flavor of the banana, but it is not overpowering. The sugar-cinnamon topping gives the muffin a little bit of a crunch plus some sweetness. The muffins are yummy when they are warm, but are still very good at room temperature. Jeff isn't a big fan of banana bread, but he likes these muffins. He even took some to work with him!
The Cinnamon-Sugar crunch comes from dipping the baked muffins into melted butter then into a sugar-cinnamon blend. Using vegan butter makes these muffins dairy-free. If you are not concerned with being dairy-free, then you can use butter.
I had a few bananas that were getting very ripe, so I did some searching to find something to bake with the bananas. In the past, I always made banana bread with ripe bananas but I wanted to try something different this time. I found a few recipes I want to try but decided on making a Betty Crocker recipe first. They are delicious!
One thing I like about this recipe is that it makes just 12 muffins, which makes it a fairly quick recipe to make. I tested freezing a couple of the muffins and they freeze pretty well. I thawed the frozen muffins on the counter. The only difference I noticed is that the sugary top is not visible after it was frozen but you still get a bit of a crunchy top. It isn't as crunchy as when they are fresh, but they are still good. I would freeze them again, but with making just 12 muffins, I may not have any leftover to freeze!
I hope you enjoy!