Christmas Goodies

Snickerdoodle Banana Bread Muffins

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Did you know that bananas are America’s favorite fruit?  More Americans pick banana as their top choice than any other fruit.  Personally, I have to put my daily banana in a smoothie, because I do NOT like them. I do, however, enjoy banana bread. Go figure. I wanted to combine a banana bread muffin (which totally reminds me of the fall season) with something from the upcoming winter season.  It just made sense to use snickerdoodles.

Snickerdoodles aren’t just cinnamon and sugar cookies.  They contain cream of tartar, and for me, that’s the secret ingredient in these popular cookies. It gives them that pinch of tang that sets them apart.  I hope you enjoy these!

What you need:

  • 3 medium, ripe bananas
  • 1/2 cup butter (melted & cooled)
  • 2 large eggs (room temp)
  • 1/2 cup sour cream
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 tablespoon cinnamon

TOPPING:

  • 1 cup sugar
  • 2 teaspoons cinnamon

Make them:

Preheat oven to 350 degrees.  Line muffin pans with cups and spray lightly.

In a large bowl, whisk the banana and butter together until smooth.

Mix in eggs, sour cream, sugar and vanilla until combined.  Don’t over mix.

In a separate bowl, whisk the flour, baking soda, salt, cream of tartar, and cinnamon.

Fold the dry ingredients into the wet ingredients.

Fill each cup 1/2 way with batter.

Sprinkle 1-2 teaspoons cinnamon sugar topping mixture, then cover with batter to just fill the cup.

Sprinkle another 1-2 teaspoons of the cinnamon sugar topping on top.

Bake 18-22 minutes or until a toothpick comes out clean.

ENJOY!

Try these yummy treats, too!

 

Print Recipe
5 from 2 votes

Snickerdoodle Banana Bread Muffins

These amazing little muffins combine the comfort of banana bread, and the sass of a snickerdoodle cookie, to make one awesome little treat!

Ingredients

  • 3 medium ripe bananas
  • 1/2 cup butter melted & cooled
  • 2 large eggs room temp
  • 1/2 cup sour cream
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 tablespoon cinnamon

TOPPING:

  • 1 cup sugar
  • 2 teaspoons cinnamon

Instructions

  • In a large bowl, whisk the banana and butter together until smooth.
  • Mix in eggs, sour cream, sugar and vanilla until combined.  Don't over mix.
  • In a separate bowl, whisk the flour, baking soda, salt, cream of tartar, and cinnamon.
  • Fold the dry ingredients into the wet ingredients.
  • Fill each cup 1/2 way with batter.
  • Sprinkle 1-2 teaspoons cinnamon sugar topping mixture, then cover with batter to just fill the cup.
  • Sprinkle another 1-2 teaspoons of the cinnamon sugar topping on top.
  • Bake 18-22 minutes or until a toothpick comes out clean.

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

6 Comments

  1. I’m a huge fan of banana bread and I’m loving your twist. Gotta give this a try….

  2. Michele Pineda Reply

    I love banana bread and snickerdoodles during the holidays, had to pin this to try soon! Thanks for sharing the recipe.

  3. I love these as cookies and would love to try the flavor in a muffin

  4. Dorothy Boucher Reply

    5 stars
    I don’t think I have ever heard of snickerdoodle banana bread muffins before reading this post, so you are the first. They sound very tasty and I know the family would love to try some of these muffins and I love that its super easy for making with the family.
    @tisonlyme143

  5. Bea LaRocca Reply

    Yummy! I’ve bookmarked this one. Thanks for sharing.

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