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Banana-Cinnamon Muffins

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

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( 106 Ratings)

106 Ratings

5 Stars 69%

4 Stars 14%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 60 )

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Prep Time 20 min
Total Time 45 min
Servings 12

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 270
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 240mg; 240%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 60 Reviews View All

Posted 4/22/2013 4:29:48 PM REPORT ABUSE JIC0930 said:

Rating:

These muffins are fantastic! Very moist and delicious. I used 2 medium bananas and didn't measure exactly but no issues with doing that. The topping isn't necessary, these are great with out it but if you have a sweet tooth and do add it the butter amount can be halved. 4tbsp was too much and therefore a waste. I will absolutely make this recipe again.

This reply was: Helpful Inspiring

Posted 1/4/2013 12:28:59 AM REPORT ABUSE MrsBurke84 said:

Rating:

I had some ripe bananas on hand and came across this recipe. I am so glad I did as this is one of the best ones I've made! My husband raved about them as well. I took another user's advice and added a Tbsp. of brown sugar to the mix. These came out fluffy and are so good served warm with a scoop of vanilla ice cream or plain with a pat of butter. This will be my go-to recipe from now on!

This reply was: Helpful Inspiring

Posted 12/28/2012 8:27:21 PM REPORT ABUSE hjhooper said:

Rating:

By far the best recipe I have ever tried. Took the advice of topping the muffins before baking-worked great. I added a tablespoon of brown sugar to batter. My very picky 5 year old asked for two muffins and told me I was the best baker ever. I told her I was the best baker because I had her as a helper!

This reply was: Helpful Inspiring