Banana Cinnamon Muffins

Banana Cinnamon Muffins are not only the perfect way to use up ripe bananas but they are also the perfect way to start the day or accompany a cup of tea.

Course Bread

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 235kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3 ripe mashed banana
1 cup granulated sugar
1/2 cup sour cream or plain Greek yogurt not low fat
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup cinnamon chips

Instructions

Preheat the oven to 350 degrees F
Mix together the flour, baking powder, cinnamon and salt together in a large bowl
In a separate bowl, combine the mashed banana, sugar, sour cream, vegetable oil, egg, and vanilla together. Mix until combined.
Add all the wet ingredients to the dry ingredients and stir just until the ingredients are mixed well. Do not over stir.
Fold in the chips
Fill the well-greased or lined muffin tins about 2/3 to 3/4 full
Bake for approximately 20 minutes or until a toothpick comes out clean.

Notes

Always mix wet and dry ingredients separately, adding wet into dry.

Only mix muffin batter until dry ingredients are incorporated. Over mixing muffins makes them tough.

For the best banana flavor be sure and use very ripe bananas whose skin has turned brown. The browner the banana skin gets, the sweeter the banana flavor will be in your muffins!

If you do not have cinnamon chips, double the amount of cinnamon in the recipe.

Nutrition