Cinnamon Banana Muffins
The Cinnamon Banana Muffin recipe features a delightful blend of flavors, combining ripe bananas and ground cinnamon for a sweet and aromatic treat. These muffins are easy to make, with a moist and tender texture, perfect for breakfast or a snack. Topped with a hint of cinnamon spice, they offer a comforting and delicious bite every time.
Servings 12 servings
Calories 211kcal
Equipment
Ingredients
- 1 ⅔ cup flour
- 1 ½ tsp cinnamon
- ¾ tsp salt
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ cup sugar
- ⅓ cup canola oil
- 2 eggs
- 1 egg yolk
- ¼ cup sour cream
- ¼ cup brown sugar
- 1 ½ tsp vanilla
- 1 cup mashed overripe bananas about 2 bananas
Instructions
- Preheat the oven to 350 degrees. Line muffin tins with paper liners and lightly spray with non-stick cooking spray. Set aside.
- In a medium sized mixing bowl, whisk the flour, cinnamon, salt, baking soda and baking powder together. Set aside.
- In a large mixing bowl, combine sugar, oil, eggs, sour cream, brown sugar, and vanilla.
- Add the dry ingredients into the wet ingredients. Mix until just combined. Fold in the mashed bananas using a rubber spatula and mix until just incorporated.
- Scoop the batter into the prepared muffin tin, filling each one 3⁄4 full.
- Bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean. Place on a wire cooling rack.
- Serve warm or let cool completely and store in an airtight container for up to 4 days. Makes 12 muffins.
Nutrition
Serving: 1 serving | Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 46mg | Sodium: 237mg | Potassium: 112mg | Fiber: 1g | Sugar: 15g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg