Banana-Cinnamon Muffins

I’ve been making these muffins for years! The taste and consistency is like no other which makes it a perfect treat for a simple breakfast or extravagant occasion.

Ingredients: Muffins

⅔ cup sugar

½ cup vegetable oil

2 eggs

⅔ cup mashed overripe bananas (2 small)

1 teaspoon vanilla

1 ⅔ cups Gold Medal™ all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

Ingredients: Topping

¼ cup sugar

½ teaspoon ground cinnamon

¼ cup butter, melted


  1. Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.

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

  3. Bake for 17 to 21 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from the pan to the cooling rack.

  4. In a small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

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