Banana Snickerdoodle Muffins

These muffins are super moist thanks to the banana, but the true shining flavor in these is the cinnamon! Learn how to make them below:

Yield: 12 muffins
Preparation: 15 min.
Bake time: 15-18 min.

2 c. all-purpose flour (240g)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. unsalted butter (170g), softened
3/4 c. light brown sugar (160 g)
2 eggs
2 tsp. vanilla bean paste* (or 1 tbsp. vanilla extract)
2 large ripe bananas, mashed (~270g)

Snickerdoodle topping
1/4 c. granulated sugar (50g)
1 1/2 tsp. ground cinnamon


Preheat oven to 375F (190C) and line a standard muffin pan with parchment liners.

In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside. In a small bowl, whisk together the granulated sugar and ground cinnamon and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and the brown sugar until light and fluffy, approximately 3 minutes.

Add in the eggs one at a time, mixing until each egg is well-combined with the butter and sugar. Then, add in the vanilla bean paste (or vanilla extract) and mix until fully incorporated. Putting the mixer on low speed, alternate adding in the mashed bananas and the flour mixture, ending with the flour mixture.

Equally divide the muffin batter between the 12 liners. Sprinkle ~1 tsp. of cinnamon sugar over each muffin. Place the muffins in the oven and bake for 15-18 minutes, until a clean toothpick inserted into the middle of one of the muffins comes out clean. Enjoy!

These muffins are best consumed the day they are made, however, they will last in an air-tight container at room temperature for 3 days or in the fridge for 5 days.

If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights

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