Banana Cinnamon Muffins
The ultimate comfort food, Banana Cinnamon Muffins are moist, fluffy, and bursting with flavor. Perfect for breakfast or a snack, these easy muffins combine ripe bananas with warm cinnamon for a delightful treat. Bake a batch today and enjoy their sweet aroma wafting through your home!
Equipment
- Mixing Bowls
- Silicone Muffin Pan
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large mashed ripe bananas about 1 1/4 cups mashed
- 1 large egg
- 1/4 cup Greek yogurt or sour cream
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar light or dark, tightly packed
- 1 teaspoon pure vanilla extract
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375F. Line 12 muffin cups with parchment liners and set aside.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt; set aside.
- In another mixing bowl, mash the bananas, whisk in the egg, Greek yogurt, melted butter, brown sugar, and vanilla until combined. Add the flour mixture to the wet ingredients and whisk just until combined.
- Divide batter evenly into 12 muffin cups. Top each muffin with 1 teaspoon of the cinnamon-sugar mixture and swirl with a toothpick or fork.
- Bake for 20 minutes or until you can insert a toothpick and it comes out clean.
Notes
- Storage: Store leftovers in an airtight container for up to three days.
- Freezing: These muffins can be frozen for up to three months. Just thaw before enjoying.
- Pairing: Enjoy with a cup of coffee or a dollop of cream cheese for added indulgence.
- Variations: Feel free to add nuts or chocolate chips for a different flavor!
- Serving: Serve warm for the best taste, but they are also great at room temperature.