Banana Cinnamon Muffins

id="recipetitle"class="fn">Banana Cinnamon Muffins

Apparently it's banana week here at batterthannothing. Not exactly the most creative of recipes to go with my less than creative mood as of late. With so much going on in life, my baking time and ability to be witty has taken a hit.

On to the muffins...

A go-to recipe for a weekend breakfast, or if you need to bring baking somewhere. They also freeze well. Definitely a favorite amongst my friends and family.

You could easily make these without the topping to cut calories but why?! The topping is effing amazing.


INGREDIENTS

Muffins

2/3 cup sugar
1/2 cup vegetable oil
2 eggs
2 very ripe bananas
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Topping
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted


DIRECTIONS

1) Preheat oven to 375F. Line muffin tin with paper baking cups.

2) In a medium bowl, beat the 2/3 cup sugar, oil and eggs with a wire whisk. Stir in the bananas and vanilla. Stir in remaining dry ingredients just until moistened. Divide the batter evenly among the muffin cups.

3) Bake approximately 20 minutes or until a toothpick inserted in the center comes out clean. Remove immediately from the pan to a cooling rack.

4) For the topping: mix 1/4 cup sugar, and 1/2 teaspoon of cinnamon. Dip the tops of the muffins into melted butter and then into cinnamon sugar.