Ingredients:
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 ripe bananas, mashed (about 1 and 1/2 cups)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil or melted butter
1 large egg, beaten
1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Instructions:
Preheat Oven and Prepare Muffin Pan:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick cooking spray.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Prepare Wet Ingredients:
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the granulated sugar, brown sugar, vegetable oil or melted butter, beaten egg, and vanilla extract to the mashed bananas. Mix well until combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
Fill Muffin Pan:
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Make Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
Top and Bake:
Sprinkle a generous pinch of the cinnamon sugar topping over each muffin batter-filled cup.
Bake Muffins:
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Remove the muffins from the pan and transfer to a wire rack to cool completely.
Enjoy these delicious Cinnamon Banana Bread Muffins warm or at room temperature!
Note: These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
These muffins are perfect for breakfast, brunch, or as a tasty snack any time of day! 
