I love always having bananas around (and avocado). It's an easy excuse for me to munch on that won't make me feel guilty. The only problem is when I buy them, they all ripen around the same time and it always seems like it's such a short time that they go from firm to very ripe.
I had some very ripe and soft bananas ready to go to be turned into moist banana bread muffins! I figured that it'd be an easy thing to grab in the morning as a quick breakfast.
2/3 cup granulated sugar
1/2 cup olive oil
2 large eggs
2 ripe, mashed bananas
1 teaspoon vanilla extract
1 and 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chopped walnuts
For the cinnamon sugar topping (optional):
2 tablespoons butter, melted
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Preheat the oven to 375 degrees F. Line 12 muffin cups with paper. With a stand mixer, beat sugar, oil and eggs together. Oil is preferred as it'll keep the muffins moist. You can substitute it with butter for flavour and richness instead. But because I'm not adding any creamy topping on these, I decided to stick with oil. Once combined, add in bananas and vanilla extract. In a separate bowl, whisk flour, baking soda, salt, cinnamon and nutmeg together. Slowly incorporate the dry ingredients into the wet ingredients until just combined. Using an ice cream scoop, divide the mixture into the 12 muffin cups. It should be able 3/4 of the way full. Sprinkle the chopped walnuts on top. Bake in the oven for 17 minutes.
Remove the muffins and allow them to cool on a rack.
Optional: In a small bowl, mix the cinnamon and sugar together. Brush the muffin tops with melted butter and sprinkle the cinnamon sugar mixture over. Tap off excess sugar mixture.
These muffins alone are not that sweet. If you want an extra bit of sweetness, the cinnamon sugar topping will be enough to turn these into a nice sweet treat.