Banana-Cinnamon Muffins

Love banana bread? Get the same great flavor wtih sweet muffins that bake a whole lot faster.

Banana-Cinnamon Muffins

GoldMedalRecipe by GoldMedal

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20 minutes

45 minutes

12 muffins

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Nutrition Info

  • 1 Muffin
  • 270
  • 14g
    (Saturated Fat 4g, Trans Fat 0g)
  • 45mg
  • 240mg
  • 32g
    (Dietary Fiber 0g, Sugars 17g)
  • 3g
  • Percent Daily Value*
  • 4%
  • 0%
  • 0%
  • 6%
  • Exchanges
  • 2 1/2
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • How To

    Brown bananas? Toss them, unpeeled, in the freezer. They'll be ready when you need them for any recipe using mashed bananas. Simply thaw and mash.

Ingredients

  • Muffins
  • 2/3  cup sugar
  • 1/2  cup vegetable oil
  • 2  eggs
  • 2/3  cup mashed very ripe bananas (2 small)
  • 1  teaspoon vanilla
  • 1 2/3  cups Gold Medal® all-purpose flour
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground cinnamon
  • Topping
  • 1/4  cup sugar
  • 1/2  teaspoon ground cinnamon
  • 1/4  cup butter or margarine, melted

Directions

  1. 1Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
  2. 2In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
  3. 3Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
  4. 4In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

Categories: Course, Breads, Muffins

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