Prep: 10 minutes | Bake: 18-20 minutes | Yield: 12 muffins
I hope everyone is doing well and staying healthy during this crazy time! Apparently, we’ve reached the stage in quarantine where we all need to bake banana bread so I figured I’d share this quick and easy (and delicious!) banana muffin recipe – enjoy!
Ingredients:
Muffins:
- 2 large ripe bananas
- 1 egg
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1 2/3 cup all-purpose flour
- 2/3 cup white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
Topping:
- 1/4 cup white sugar
- 1/2 tsp cinnamon
- 1 Tbs melted butter
Directions:
- Pre-heat oven to 375 degrees.
- In a large mixing bowl, mash ripe bananas with a fork. Then, mix in the egg, canola oil and vanilla extract.
- In a separate medium-sized bowl, combine the flour, sugar, baking soda, salt and cinnamon. Then, gradually add the dry ingredient mixture to the bowl of wet ingredients. Whisk together until everything is blended.
- Spray muffin tray with nonstick spray (or add liners) and add muffin mix.
- Bake for 18-20 minutes. Then take the muffins out and allow them to cool.
- For the cinnamon sugar topping, combine sugar and cinnamon in a small bowl. After the muffins have cooled, brush melted butter on top of each muffin and dip the top into the cinnamon sugar mix. Leave the muffins to cool.
Has anyone else jumped on the banana bread bandwagon? Let me know in the comments!