I simply adore these sugar topped banana muffins. They rise souffle' style in the oven while they bake and fill the house with a spicy cinnamon aroma.
I let the boys do the dirty work and fill up the tins.I rarely have muffin liners on hand... I usually just butter up the tins and bake them without.
Don't forget to top them with a little coarse sugar. The top is the best part! And-- don't be afraid to fill them pretty high-- I like them pretty large!
25 minutes and they are done, if you can wait that long! The batter is just as yum.
Sugar Topped Banana Muffins3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon (I added extra!)
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon (I added extra!)
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.
7 comments:
MMmmmmmm... I just pulled a batch of blueberry muffins out of the oven. I might have to make these next!
I think I may just have to make these at lunch today!
Oh.such.deliciousness. :D
We LOVE them, thank you so much for given us some....
Yummy...thanks for giving such a fantastic recipe...i love it .
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renee
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Those look AWE-some!!!!!!!!!!!!!!!!
I made a batch of these last week and intended to put half in the freezer. Let's just say that by the time hubby and the kids finished with them the first night, I hardly had any left to freeze! Delish!! Thanks for the awesome recipe :)
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