Serving
12
Prep Time
20
Total Time
45
Notes
Brown bananas? Toss them, unpeeled, in the freezer. They'll be ready when you need them for any recipe using mashed bananas. Simply thaw and mash.
Ingredients
Muffins
2/3 cup sugar
1/2 cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 teaspoon vanilla
1 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
Directions
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 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 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
4 In 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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