Banana Cinnamon Muffins
These Banana Cinnamon Muffins are incredibly moist and fluffy, perfect for breakfast or a sweet snack!
Servings: 12 servings
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 350°F (175°C).
- Line a muffin tin with parchment paper liners or grease with cooking spray.
- Mash the ripe bananas in a medium bowl until smooth.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the mashed bananas, Greek yogurt, egg, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gently fold the dry ingredients into the wet ingredients with a rubber spatula.
- Evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Muffin Tin
- Parchment paper liners
- Mixing Bowls
- Whisk
- Rubber spatula
Notes
- These muffins freeze beautifully! Wrap them individually and store in a freezer-safe bag for up to 3 months.
- To defrost, let a muffin thaw at room temperature or microwave for 15-20 seconds.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.