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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!
- 2/3 cup granulated sugar
- 1/2 cup vegetable oil
- 2 jumbo eggs I always bake with jumbo eggs.
- 2/3 cup bananas, mashed Depending on the size of the bananas, it could be 1-3 bananas.
- 1 teaspoon vanilla
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup vegan butter or regular butter or margarine, if you aren't concerned with making a dairy-free muffin
- Heat oven to 375F.
- Grease the bottoms only on 12 regular-size muffin cups or line with baking cups.
- Mash bananas and set aside. I mashed two bananas and had slightly more than 2/3 cup. I used all of it without any issue.
- In a medium bowl, beat 2/3 cup sugar, oil and eggs with a wire whisk.
- Stir in mashed bananas and vanilla.
- Stir in flour, baking soda, salt and cinnamon until ingredients are just moistened. Do not over mix.
- Divide batter evenly among the 12 muffin cups.
- Bake 17 to 21 minutes or until a toothpick inserted into the center comes out clean.
- Immediately remove from pan to cooling rack.
- In a bowl wide enough and shallow enough to dip the muffins, melt the butter.
- In a separate bowl wide enough and shallow enough to dip the muffins, mix the 1/2 teaspoon cinnamon and 1/2 cup sugar.
- While the muffins are still warm, dip the muffin top into the melted butter then into the cinnamon-sugar mixture.
- Serve warm.
