Cinnamon Spiced Banana Muffins are made in one bowl, so quick and easy to make, and are perfect for a grab and go breakfast.
Where is my fall weather at? I’m so looking forward to those cool mornings, and so far there haven’t been any. Yea, yea, I’m well aware that Florida isn’t known for cool mornings until late October, but I can dream about them, right?
We are all decked out for Halloween in our home. I’ve got glittered pumpkins atop fall leaves sitting around the living and dining rooms, thanks to Kelsie. And we pulled the box of Halloween decorations which included ghosts and jack o lanterns out last Friday. We were beyond ready.
That’s the way it happens in our house. I have ever intention of sticking to “fall” stuff until October first, but as soon as they announce the Halloween movies and shows coming up on Freeform, it’s over, and the Halloween stuff has to come out.
As we were pulling out the Halloween stuff, I realized that I have nothing for Thanksgiving. It then dawned on me that, Thanksgiving decor doesn’t matter too much when you a) don’t host a dinner in your home, and b) LOVE CHRISTMAS more!
Don’t get me wrong, I do love Thanksgiving…all that turkey, dressing, and pies, but nothing can compare to the glow of the Christmas lights, and the joy that tree brings to me.
Even though my girls are no longer little, I still love Christmas. I still get excited driving around the neighborhoods looking at Christmas lights on Christmas Eve.
And I will probably always set out cookies and milk for Santa, even when he no longer visits our home. With my never ending love for Christmas, it usually means that I will wait as long as I can to pull out those decorations.
The next best thing to this time of the year is all the food. I usually bake any, and all things with warm spices from September until January. Cinnamon, clove, nutmeg, allspice, and chai are my favorites.
Which is how my plan for banana bread turned into these Cinnamon Spiced Banana Muffins.
There were 3 small lonely bananas lying on the cabinet. They were looking pitiful. They were beyond ripe. As in, they were headed to the trash, if I didn’t do something with them asap.
I decided instead of being wasteful, I’d bake some banana bread. I’ve been trying really hard to reduce food waste in our home, because we throw away so much money it’s ridiculous. I pulled up my popular recipe for Cinnamon Crumble Banana Bread, and then had another plan; muffins!
I made these Cinnamon Spiced Banana Muffins that ended up being gone within a few days. They were eaten for breakfast, with lunches, and afternoon snacks.
They are packed with cinnamon flavor, and then topped with a cinnamon sugar mixture that is like what you find on most fall flavored donuts.
They are moist and flavorful, and I need to buy 3 small bananas, just to make more!
Cinnamon Spiced Banana Muffin ingredients:
- all-purpose flour
- baking soda
- canola oil
- vanilla extract
How do I ripen bananas in the oven?
Place the unpeeled bananas on a baking sheet. Bake them in a 300 degree oven, for 15 to 30 minutes. You will know when they are ready because the peel will be black and shiny. Allow to cool before peeling!
Can I add nuts of chocolate chips?
Yes! Both would be excellent choices. You could even add cinnamon chips, if you can find them. I’ve seen them in the stores during the holidays.
More muffin favorites:
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅔ cup sugar
- ½ cup canola oil
- 2 eggs
- 3 small ripe bananas
- 1 teaspoon vanilla extract
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 1 stick butter, melted
- Preheat oven to 375 degrees and spray the wells with non stick cooking spray. Set aside
- In medium bowl attached to a stand mixer, mix together the sugar, oil, eggs, bananas and vanilla until combined. Add in the flour, baking soda, salt and cinnamon, mix until just combined. Divide batter evenly between muffin tins.
- Bake 18 and 20 minutes, or until toothpick inserted into center of muffin comes out clean.
- In a small bowl mix together the sugar and cinnamon for the topping. Dip each muffin top into the melted butter and then into the cinnamon and sugar mixture.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 51mgSodium: 222mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 3g