Banana and Cinnamon Muffins

What to do with two over-ripe bananas? Use them in these muffins of course!

This recipe gave me 16 muffins (cups filled about 90% of the way). The muffins are moist with a crunchy sugar top and the apartment smells of yummy cinnamon right now :) These are going to make really easy on-the-go breakfasts for Mike and I this week.

dry ingredients:
2 1/2 cups flour
3/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon

wet ingredients:
1 1/2 cups milk or buttermilk
1 egg
1/2 teaspoon pure vanilla extract

5 tablespoons unsalted butter, melted

2 to 3 ripe bananas, mashed

raw sugar

Preheat oven to 325 and prepare a muffin tin with liners and non-stick cooking spray.

Mix dry ingredients in a bowl until well combined. Mix wet ingredients in separate bowl until well combined. Slowly pour the dry ingredients into the wet ingredients until just incorporated. Pour the melted butter into the mixture and stir to combine. Stir in the mashed bananas until combined.

Spoon the batter into the lined and sprayed muffin tin (an ice cream scoop works well to make all the muffins the same size) and sprinkle some raw sugar on top of each muffin to create a crunchy sugar topping. Bake 20-30 minutes until the sugar is golden and a toothpick stuck in the center of a muffin comes out clean. Let cool in pan for 5 minutes then remove from pan and continue cooling on a wire rack.