Description
These cinnamon sugar banana loaf muffins are soft, a little sticky on top, and full of warm banana flavor. Perfect for breakfast, snack time, or just because you deserve a sweet treat.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1/2 cup (115 g) margarine, softened
- 1 cup granulated sugar + extra for topping
- 2 large eggs
- 1 tsp (5 ml) vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup extra creamy Greek yogurt
- 1 tsp (5 ml) ground cinnamon
Instructions
- Preheat your oven to 375°F.
- Line a 12-cup muffin pan with papers.
- In a medium bowl, stir together 2 cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt. Set aside.
- In a larger bowl, cream ½ cup margarine and 1 cup sugar with a hand mixer until light and fluffy.
- Beat in 2 large eggs, one at a time, then add 1 tsp vanilla extract.
- Mix until the batter turns a pale, soft yellow.
- Mash 2 ripe bananas in a small bowl and stir in ½ cup Greek yogurt.
- Fold the flour mixture and the banana mixture into the egg batter, alternating a little flour then a little banana mix.
- Don’t overmix; you want it just combined and no streaks of flour.
- Scoop batter evenly into the muffin papers.
- Mix 2 tsp granulated sugar (or more if you like it extra sweet) with 1 tsp cinnamon and sprinkle generously over the muffins.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool 5–10 minutes in the pan, then lift onto a wire rack.
Notes
Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
