Elle’s food blog and recipes: banana bread muffins


Elle Hadwen

Banana Bread muffins are the easiest way to use up the overripe Bananas in your fruit basket.

My mom always likes to buy bananas, even though she’s really the only person who eats them. I don’t like bananas, but I will tolerate them if they are mixed with something else. I happened to be craving some bananas and also wanted to use up the bananas that were overripe because my mom purchased more unripe bananas. This recipe was quick, easy, and delicious.

⅔ cups granulated sugar (plus extra for topping)
½ cup vegetable oil or canola oil
2 large eggs
2 small (ish) bananas
1 tsp vanilla extract
1 ⅔ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon (plus extra for topping)
3 tbsp butter, melted

Heat oven to 375 degrees. Spray bottoms of a 12 muffin pan or use cupcake liners with cooking spray.
In a medium bowl combine the sugar, salt, oil, and eggs, Stir with a wire whisk until well combined.
Add in flour, baking soda, salt, and cinnamon. Stir to combine
Divide batter evenly among the muffin tins. Each muffin should be ¾ of the way full. Bake for 17 – 21 minutes or until a toothpick inserted will come out clean
Remove muffins from the pan to a cooling rack
Once muffins are fully cooled, melt butter, and in a separate bowl combine sugar and cinnamon. Dip the top of the muffins in butter, then roll in the cinnamon sugar. Repeat until all muffins are coated.