go BANANAS
Picture this:
You wake up in the morning, stretch out and go make breakfast to start your day. The pot of coffee is steaming and smells like the excellent batch of “go-go bean juice” that it is. Then the aroma of bananas and cinnamon fills the air - it’s these yummy banana muffins! Perfect for breakfast or any other time of day you need an aromatic and delicious pick-me-up
The best part of these are that they’re so easy you can make them yourself! Here’s how:
Cinnamon Banana Muffins
Ingredients
1 2/3 cup flour
2/3 cup sugar
1/2 cup canola oil
2 eggs
2 medium sized bananas
2 tsp vanilla extract
1 tsp baking soda
pinch of salt
1 tsp cinnamon
For Topping
4 tbsp butter
1/3 cup cinnamon sugar mixture
Feel free to take your own liberties with this recipe - there’s a pretty good margin of error with banana muffins since the banana flavor is so strong. A good rule of thumb, however, is to make sure you’re working with RIPE bananas! There’s nothing worse than going to make a batch of these bad boys and having green, or barely yellow bananas. If you’re anything like me, wait until your bananas go almost brown on the peel (because I forget to eat them, and also that’s the best flavor!).
Preheat your oven to 350 degrees and line 12 regular-size muffin tins with baking cups. (You can also spray with cooking spray if you don’t have any, just be sure to coat evenly!)
Combine flour, baking soda, salt and cinnamon and stir until mixed evenly.
In a large bowl combine the sugar and eggs, stir. Add the bananas and vanilla and whisk until combined.
Add the dry ingredients into the egg and banana mixture and continue whisking until combined.
Don’t over-mix! If you’re using a kitchen aid or stand mixer like I am, just keep an eye on the batter to make sure it doesn’t get over-whisked, when it’s done the consistency should be similar to pancakes but banana-y!
Divide batter evenly into the muffin tins, filling about 3/4 full. I like to fill to about 6/8 if I’m using baking cups just to make sure the muffins will rise enough that the hump is above the liner for dipping! If you’re not using baking cups, 3/4 of the way is fine.
Bake 15-24 minutes, or until a toothpick comes out clean. Move to cooling rack.
Now for the fun part - the topping! To make the cinnamon sugar topping, simply combine granulated sugar and ground cinnamon in a bowl and stir until mixed. It should look like the bowl in the bottom left corner of the photo above. Personally, I like to premix my cinnamon sugar and store in an airtight mason jar - highly recommend!
7. Put butter in a microwave safe bowl (wide enough to fit the muffin tops!!), and microwave at 10 second increments until melted.
8. Dip the muffin tops in the butter and then the cinnamon sugar mixture. Let cool, or serve warm!
These muffins are also fantastic re-heated so if you let them cool and want one for breakfast the next day, simply pop it into the microwave for 20-30 seconds to reinvigorate the flavor and moisture.
Enjoy!
