Banana Churro Muffins

    Banana Churro Muffins
    Alejandra Ramos

    This moist and not-too-sweet banana muffin recipe tops muffins with a crunchy cinnamon sugar crust inspired by classic churros. Make them for breakfast or a midday snack!

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    Ingredients
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    For the Muffins
    1/3
    cup
    granulated sugar
    1/2
    cup
    butter, melted
    2
    large eggs
    2
    very ripe bananas, mashed (about 1 cup)
    1
    teaspoon
    ground cinnamon
    1
    tablespoon
    vanilla extract
    1 2/3
    cups
    all-purpose flour
    1
    teaspoon
    baking soda
    1
    teaspoon
    kosher salt
    For the Topping
    1/2
    cup
    granulated sugar
    1 1/2
    teaspoons
    ground cinnamon
    1/2
    cup
    butter, melted
    Directions
    Step 1
    Preheat oven to 375 degrees and line a muffin tin with paper liners.
    Step 2
    Whisk together sugar, butter, and eggs until smooth. Beat in mashed bananas, vanilla and cinnamon.
    Step 3
    In a separate bowl, whisk together flour, baking soda and salt. Add dry ingredients to wet and stir just until completely combined.
    Step 4
    Divide batter evenly into muffin tin and bake 17-20 minutes, or until muffins are risen, golden and a tester inserted into muffin comes out dry.
    Step 5
    Whisk together remaining cinnamon and sugar.
    Step 6
    Dip each muffin top into the remaining melted butter and roll around in the cinnamon sugar to fully coat. Repeat with rest of muffins. Let cool completely on a wire rack (topping will harden slightly as it cools).

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    12
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    30 mins
    Prep Time: 
    10 mins
    Cook Time: 
    20 mins
    Enter Quantity
    The base number of servings for this recipe is 12
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