Brown Sugar & Cinnamon Banana Muffins

If you’re like me, at some point you’ll have a bunch of bananas sitting around about to go bad. And if you don’t feel like making yet another banana bread, these muffins are the perfect alternative. They’re cinnamony and sugary and wrapped up in an individual serving.

I adapted this recipe from Betty Crocker and I think the addition of the brown sugar makes it perfect!
What You Need:
For the muffins
-2/3 cups sugar
-1/2 cup vegetable oil
-2 eggs
-2 ripe bananas (small-medium size) 
-1 tsp vanilla
-1 and 2/3 cup flour
-1 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
For the topping
-1/4 cup white sugar
-1/4 light brown sugar
-1/4 tsp cinnamon
-1/4 cup melted butter
What To Do:
1. Preheat the oven to 375F degrees. In a large bowl, mash the bananas to your desired consistency. 
2. To the bananas add the sugar, oil, eggs, and vanilla. Mix well.
3. In a separate bowl, thoroughly combine the flour, baking soda, salt, & cinnamon.
4. Slowly add the dry ingredients into the wet mixing until well combined.
5. In a cupcake pan, pour the batter into cupcake liners and bake for 15-17 minutes or until an inserted toothpick comes out clean.
6. While the muffins are baking, mix the white sugar, brown sugar, and cinnamon in a bowl.
7. In a separate bowl melt the butter.
8. Once muffins are done, remove them from the oven and dip the tops into the butter followed by the sugar mixture. 
Avoid licking the tops of the muffins and enjoy while they’re warm!
Linking up with Susan for Tuesday’s table.


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