Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl, cream together melted butter and sugar.
- Add eggs, mashed bananas, and vanilla to the butter-sugar mixture. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined (don’t overmix!).
- Fill each muffin cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Pro Tip: Sprinkle cinnamon sugar on top before baking for a delicious crunchy crust!
Expert Tips
- Use very ripe bananas for the best flavor.
- Don’t overmix the batter!
- Adjust the cinnamon to your liking. Add nutmeg or cloves for extra warmth.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Variations
- Gluten-Free: Use a gluten-free flour blend.
- Vegan: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and plant-based milk.
- Chocolate Chip: Add chocolate chips to the batter.
- Nutty: Add chopped nuts for extra crunch.
Serving Suggestions
- Enjoy warm with butter or nut butter.
- Pair with coffee or tea.
- Serve with ice cream or caramel sauce for dessert.
- Have with a glass of cold milk.
FAQs
- Q: Can I freeze these? A: Yes! Freeze for up to 3 months.
- Q: Can I use other fruits? A: You can experiment, but the texture and flavor may change.
- Q: Can I make these ahead? A: Yes, bake them as directed and store in an airtight container for up to 3 days.
Enjoy!
These cinnamon banana bread muffins are a guaranteed hit. Happy baking!