Banana Cinnamon Muffins
Moist banana bread with swirls of cinnamon make the perfect muffin!
Servings: 18 muffins
Calories: 161kcal
Equipment
- cookie scoops medium sized
Ingredients
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed very ripe bananas about 3
- ½ cup sour cream
- 1 teaspoon vanilla
- ⅓ cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Mix together cinnamon with ⅓ cup sugar. Butter muffin tin or use liners; set aside.
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt.
- Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine.
- To the prepared pan add half the batter you would usually add to a muffin tin - about 2 heaping Tablespoons. Sprinkle some prepared cinnamon sugar to each well and gently stir in so cinnamon sugar is not sitting on bottom. Then add a little more cinnamon sugar to form a layer. Top with the remaining ½ scoop of batter. About 2 Tablespoons. Top with remaining sugar mixture.
- Bake until a cake tester inserted into the center of a muffin comes out clean, about 18-20 minutes.
Notes
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Nutrition
Calories: 161kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 182mg | Potassium: 60mg | Fiber: 1g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
