CINNAMON BANANA BREAD MUFFINS #BREAD #FRUIT
Banana Muffins have an aftertaste like banana bread in biscuit structure with a sweet cinnamon and spread fixing. They are superbly light and soggy, stacked with banana flavor, and prepare up delightfully each time. All you need is one bowl. No blender required!
There is something so ameliorating and nostalgic about banana bread anything. I constantly cherished warming up a bit of my mother's banana bread in the microwave and after that slathering some margarine on it for an after school nibble.
On the off chance that anything can ship me back to youth it's banana bread. These might be banana biscuits however they are similarly stacked with that banana bread enhance that we as a whole love. I don't know why but rather every time I go to the supermarket I purchase a lot of bananas. I surmise I simply accept that we need them or I simply over gauge the measure of bananas that have been eaten in the house.
In any case, my little "issue" permits me the opportunity to evaluate distinctive banana plans with the 18 lots of ready bananas on the counter. Life could be more awful, right?!? Brisk bread plans and biscuit plans are hit and miss for me. They either prepare up superbly with a pleasant adjusted top, or they sink appallingly in the center and they don't cook the whole distance regardless of to what extent they've been in the stove cooking.
Ingredients :
banana bread muffins :
- 2/3 cup granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 2/3 cup mashed banana (about 2 small bananas)
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
cinnamon & sugar topping :
- 3 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions :
- Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray.
- In medium bowl, combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
- Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
- Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
- Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top.
- Remove muffins from pan to a cooling rack.
- For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
Recipe Notes :
- Feel free to also use a handheld blender or a stand mixer. I prefer to make these with just a wire whisk but a blender can be used just as well.
- Readers have commented and said that they don't even do the cinnamon & sugar topping and the muffins are still delicious. Some have even reduced the sugar in the cinnamon & sugar topping.
- Check the muffins to make sure that the center is still not wet looking. It needs to be cooked completely so that the muffins don't sink down in the middle. If you're worried, simply use a toothpick and make sure it comes out with moist/dry crumbs on it, NOT wet batter.
For more detail : http://bit.ly/2Oz0zmW
