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Baked Banana Cinnamon Dream Muffins Recipe

4.3 from 90 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Baked Banana Cinnamon Dream Muffins are a deliciously moist and flavorful treat perfect for breakfast or a snack. Made with ripe bananas, warm spices like cinnamon and nutmeg, and a hint of vanilla, these muffins are enhanced with the creamy texture of Greek yogurt and optional crunchy nuts. They bake up light and fluffy with a tender crumb, offering a wholesome option that’s easy to prepare and sure to satisfy your sweet tooth.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup plain Greek yogurt (or sour cream)

Optional

  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until they are evenly combined to ensure uniform flavor and texture.
  3. Combine Wet Ingredients: In a large bowl, whisk the melted and cooled unsalted butter with granulated sugar and brown sugar until fully blended. Then incorporate the eggs and vanilla extract, whisking until smooth and creamy.
  4. Add Bananas and Yogurt: Stir in the mashed ripe bananas and plain Greek yogurt (or sour cream) until the mixture is fully incorporated, which will lend moisture and richness to the batter.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined to avoid overmixing, which can cause tough muffins.
  6. Fold in Nuts: If using, fold in the chopped walnuts or pecans evenly into the batter to add crunch and flavor.
  7. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising without overflow.
  8. Bake: Bake the muffins in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they are done.
  9. Cool Muffins: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture and flavor.

Notes

  • For extra flavor, sprinkle cinnamon sugar on top of each muffin before baking.
  • You can substitute whole wheat flour for half of the all-purpose flour for added fiber and a nuttier flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins for up to 3 months, thaw before serving.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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Find it online: https://homegrownbeets.com/baked-banana-cinnamon-dream-muffins-recipe/