Anyone out there ever get over-ripe banana's you don't want to waste? I do a lot. I get tired of regular plain banana bread. So I changed up the banana bread by making Banana Snickerdoodle muffins. All the flavor of Snickerdoodle cookies and banana bread, in a muffin!
Gluten-Free Banana Snickerdoodle Muffins
adapted from The Messy Baker
1 cup (2 sticks) butter, at room-temperature
2 Bananas mashed
1 cup granulated sugar
2 tsp. vanilla extract
2 eggs
2 cups better batter flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. cream of tarter
¾ tsp. freshly grated nutmeg
1 cup cinnamon chips
1 cup granulated sugar
2 tbs. cinnamon
Preheat oven to 350 degrees F.
Grease 2 muffin tins.
In the bowl of a stand mixer, add butter and 1 cup of sugar. Cream for 3-5 minutes or until fluffy and pale in color. Add the vanilla. Add the eggs one a time, mixing after each addition. Add mashed bananas and mix.
In a separate bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
Add the flour mixture to the butter mixture. Mix until fully incorporated. Scrape down the bowl as needed. Fold in the cinnamon chips.
In a small bowl, whisk together 1 cup of sugar and 2 tablespoons of cinnamon.
Using an ice cream scoop, scoop the batter into the cinnamon-sugar mixture and roll around to coat completely, making sure not to press your fingers into the batter while you roll.
Place the coated muffins into the prepared tins.
Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pans for 5 minutes before removing them to a wire rack to cool completely.
