Description
These Baked Banana Cinnamon Dream Muffins are a delicious and moist treat perfect for breakfast or a snack. Made with ripe bananas, warm cinnamon, and a hint of nutmeg, they’re enhanced with creamy Greek yogurt and optionally nutty walnuts or pecans. The muffins feature a delightful cinnamon-sugar topping for an extra touch of sweetness and crunch.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt (or sour cream)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
- cinnamon-sugar topping (2 tablespoons sugar + 1/2 teaspoon cinnamon)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas and melted butter. Stir in the brown sugar, granulated sugar, egg, and vanilla extract until you achieve a smooth, uniform mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg to evenly distribute the leavening and spices.
- Blend Wet and Dry Mixtures: Add the dry ingredients into the banana mixture, stirring gently just until combined to avoid overmixing which can make muffins dense.
- Fold in Yogurt and Nuts: Gently fold in the Greek yogurt (or sour cream) and the optional chopped walnuts or pecans if using, incorporating them evenly into the batter.
- Fill Muffin Cups and Add Topping: Divide the batter evenly among the prepared muffin cups. If desired, sprinkle the tops with the cinnamon-sugar topping for added sweetness and texture.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool: Let the muffins cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra banana flavor, use very ripe bananas with lots of brown spots.
- These muffins freeze well—just thaw at room temperature or warm briefly in the microwave.
- For a lighter option, use coconut oil instead of butter and substitute some flour with whole wheat flour.
