Cinnamon Banana Bread Muffins

I always have good intentions with bananas…and then before I can blink they have gone bad. This time I managed to catch them in time to make these yummy muffins!

They are quick to make, and are good room temperature or warmed up for a bit in the microwave. Grab one or two with your morning coffee as you head out the door, and you’re golden. Solid breakfast choice, miladies.


Muffin Ingredients

2/3 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

2/3 cup mashed ripe bananas (about 2 bananas)

1 tsp vanilla

1-2/3 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon


Topping Ingredients

3 Tbsp butter, melted

1/4 cup granulated sugar

1/2 tsp ground cinnamon



Heat oven to 375 degrees. Mash the bananas with a fork. Combine the sugar, oil, eggs with wire whisk. Add in bananas and vanilla, whisk until combined. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.

Divide batter evenly among muffin cups. Each muffin cup will be almost to the top: about 3/4 full. I like to use muffin papers, but feel free to go without (just make sure you spray the pans first if you do). For me, this recipe yielded 14 muffins.

Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. Immediately remove muffins from pan to cooling rack.

For the 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.




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