Cinnamon Sugar Banana Muffins
Fluffy and sweet with a cinnamon-sugar coating. Just like banana bread but in muffin form, these are the easiest cinnamon sugar banana muffins to make.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 192kcal
Muffin Batter
- 1 cup Bananas mashed, about 2 bananas
- 1/3 cup Unsalted Butter melted
- 3/4 cup Sugar
- 1 large Egg beaten
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
Coating
- 1/3 cup Sugar
- 1 tablespoon Cinnamon
Preheat the oven to 350 degrees. Grease or line your muffin tin with paper liners.
In a medium bowl whisk the Bananas, Butter, Sugar, Egg, and Vanilla together. In a separate bowl stir the Baking Soda, Salt, and Flour together.
Add the flour mixture to the wet ingredients and gently stir being careful to not over mix.
In a small bowl mix the Sugar and Cinnamon together and set aside.
Fill each muffin tin or paper liner about halfway and then sprinkle some of the Cinnamon Sugar mixture on top making sure to cover the batter. Place the remaining batter on top and then use the leftover cinnamon sugar to sprinkle on top of the muffins.
Bake for 20 to 25 minutes. Let cool for 10 minutes and remove from pan and set on a wire rack to finish cooling.
How to store: Store them in an air-tight container for up to 4 days.
Freezing instructions: Muffins freeze easily and can be stored in the freezer for up to 3 months. Make sure to place them in an air-tight container or bag. To thaw place them in the refrigerator overnight.
Gluten-Free Banana Muffins: Change the all-purpose flour to a measure-for-measure gluten-free flour and you'll have a delicious muffin.
Serving: 1muffin | Calories: 192kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 68mg | Fiber: 1g | Sugar: 20g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg