Preheat oven to 375° F. Place paper baking cups in a standard size muffin tin.¹
In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a large bowl, mix 2/3 cup sugar, oil, eggs and vanilla with wire whisk. Stir in bananas. Add flour mixture and stir just until moistened. Divide batter evenly among muffin cups (I like to use an ice cream scoop for this step).
Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.³
No paper muffin liners? Alternatively, you can spray the muffin pan with nonstick cooking spray. It's the perfect fix if you don't have paper liners.
Storing banana cinnamon muffins: Muffins are best served warm, however, they can be stored at room temperature for up to three days. I suggest toasting them and spreading with a little butter if they are a day or two old :)
Freezing banana cinnamon muffins: You can freeze banana cinnamon muffins for up to a month. Do this before coating in melted butter and cinnamon sugar. Let muffins cool completely, then store in an airtight container with parchment paper between the layers. Let muffins defrost in the refrigerator before reheating them in a 350 F oven for 10 minutes. Coat in butter and cinnamon sugar before serving.
Stand mixer or hand mixer - makes mixing the ingredients and mashing the bananas easier if you don't want to do it by hand
Kitchen scale - weighing your ingredients is more accurate than measuring them in cups.
Muffin tin - A standard muffin tin is all you need for this recipe!
Pastry brush - This handy tools coats the muffins in butter without drenching them.