They’re delicious and kid approved, too.
First things first...
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Some of these links are affiliate links, which means when you click on them, I may receive a small commission when you purchase the product! How cool is that? You get the product and also support my business, which then allows me to keep bringing you more free content (and maybe a little wine money too). I ONLY RECOMMEND products that I have personally used and love. Thank you so much for your support!
I don’t know about you, but some weeks the kids eat a million bananas, and others they’re rotting on the counter. For me, it also seems like I always end up with ONE super ripe banana. Enough to do absolutely nothing with. Sure I could freeze the one to use later, but inevitably I forget, and then I end up tossing it.
This recipe was super easy, and super delicious and makes about 18 muffins. I think next time I’ll try freezing some of the muffins. This time, my daughter was suddenly starving for banana muffins every five minutes, so they were devoured quickly.
Anyway, let’s get to it.
Ingredients
Banana Muffins:
– 2/3 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 2/3 cups mashed banana (2 small-medium sized bananas)
– 1 teaspoon vanilla extract
– 1 2/3 all purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
Cinnamon and sugar topping:
– 4 tablespoons butter, melted
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
1. Heat oven to 375 degrees. Grease bottoms of 12 regular-size muffin cups with cooking oil or spray. Or you can also use liners.
2. In a medium bowl, combine the sugar, oil, eggs, and stir with a fork or wire whisk. Add in bananas and vanilla, stir until combined.
3. Add in flour, baking soda, salt, and cinnamon. Stir together until just combined.
4. Divide batter evenly among muffin cups (each should be about 3/4 full).
5. Bake for 17 to 21 minutes, or until a toothpick inserted in the center comes out clean and muffins are high and rounded on the top. Another check is to gently press the top of the muffin, it should spring back up when fully cooked.
6. Remove muffins from pan to a cooling rack. You can get the stackable racks I love here.
7. For the cinnamon sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip the top of the muffins into the melted butter and then into the cinnamon-sugar. Serve warm, or let cool completely.
8. Store in an airtight container, or place cooled muffins into freezer bags and place into the freezer for longer storage. To thaw, remove from freezer and allow to thaw fully.
If you’re looking to change it up or add a little more spice, add 1 drop cinnamon bark vitality essential oil to the batter or to the bowl cinnamon-sugar topping.
Enjoy!
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