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Prep 20min
Total45min
Servings12
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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, melted
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Steps
1
Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
2
In 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
Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
4
In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.
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For these Banana-Cinnamon Muffins, stash super-ripe bananas in the freezer—be sure to peel them first, halve them, then put them in a plastic freezer bag or ridged-sided container. Bananas thaw quickly to easily mash up for quick muffins, bread or smoothies.
Really up the cinnamon quotient and increase cinnamon to 1 teaspoon in the cinnamon-banana muffins batter.
Try adding 1/4 teaspoon ground nutmeg or ginger to the sugar-cinnamon mixture before dipping the banana-cinnamon muffin tops for a new flavor twist.
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