Ingredients
Method
- Preheat oven to 375°F. Grease a 12-cup muffin tin with nonstick cooking spray or line with parchment paper or muffin liners.
- Combine the sugar, oil, and eggs in a medium bowl and whisk until well blended.
- Whisk in the mashed bananas and vanilla extract until thoroughly combined.
- Add the flour, baking soda, cinnamon, and salt, then stir with a rubber spatula until just combined and no flour streaks remain.
- Distribute the batter evenly among the muffin cups, filling each approximately three-quarters full.
- Bake for 16 to 21 minutes until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
- Remove the pan from the oven and cool for 5 minutes before transferring the muffins to a wire rack to cool until easy to handle.
- Mix sugar and cinnamon in a small bowl and place melted butter in another. Dip the muffin tops into the butter, then into the cinnamon-sugar mixture, and serve warm or cooled.
Nutrition
Notes
Bananas : For the best banana flavor be sure and use very ripe browned bananas. Like so ripe that people question your sanity by using such an ugly looking banana! Seriously, the browner and uglier the banana the sweeter and yummier the banana flavor will be in the muffins.
Serving Temperature : These are really good served warm or at room temperature. Either way they will get devoured! Allow the muffins to cool just enough (on the cooling rack) so that you can easily grab and hold them in order to dip them into the butter and cinnamon & sugar. The muffins can be dipped into the butter when they’re still warm to the touch or you can wait until they cool completely to dip them.
Baking Tips : The baking time range is quite large. This is because all ovens cook so differently and I don’t want anyone focusing on just one time. I recommend setting the timer for the minimum (16 minutes) and then going from there – after you make the muffins you will get a better sense of what time is best for your oven. The best way to tell if the muffins are done is to use a toothpick and insert it into the top middle of the muffin. If it comes out wet then it’s not done. You want it to come out with moist crumbs. You can also gently touch your finger to the top of the muffin and it should spring back. The muffins should look done, and not look like there is some wet/raw batter still on top. If you pull muffins out of the oven that are not cooked thoroughly, it will cause them to sink in the middle as they cool.