Ooey-Gooey Cinnamon Sugar-y Banana Muffins

When I got home today, there were two sad overly-ripe bananas staring at me from the otherwise empty fruit basket on my counter. I had gone away for the weekend, and abandoned this leftover fruit unknowingly. But although I had neglected them over the past few days, I made sure these bananas were used to their fullest potential - I allowed them to be reincarnated in delectable-muffin form. And because I was craving something extra sweet, I added a little sugar & spice to the mix.

The result was an incredibly moist, ooey, gooey muffin with multitudes of layers & flavors.

Perfect for a quick grab & go breakfast - or in my case, a mid-night snack to satiate my sweet tooth as I watch Sunday night guilty-pleasure reruns on E!

Ooey-Gooey Cinnamon Sugar-y Banana Muffins

2 C. Flour
1/4 C. Sugar
1 tbsp. Baking Powder
1/2 tsp. Salt
1 C. Milk
1 egg
1/2 tsp. Vanilla
1/3 C. Vegetable Oil
3/4 C. Mashed Banana (about 2 medium ripe bananas)

Topping:
3/4 C. Brown Sugar
1 tbsp. Cinnamon

Yields 12 Muffins

Preheat Oven to 400 degrees Fahrenheit.

Sift flour, sugar, baking powder & salt into a medium bowl; make a divot in the center of the dry ingredients.

Mash bananas. Mix milk, egg, oil, vanilla and bananas together. Pour mixture into dry ingredients. Mix until all ingredients are evenly combined.

Put 12 liners in a cupcake or muffin baking tin. Spoon batter into tins 1/4 of the way full. Mix cinnamon & brown sugar together in a bowl. Spoon a little of the cinnamon sugar mix into each muffin cup. Pour the rest of the batter evenly into the muffin cups. Top each muffin with the rest of the cinnamon sugar mix.

Bake for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Let cool for about 10 minutes. Best when warm - Microwave for ten seconds if enjoying the cupcakes a few hours after baking.

Enjoy the ooey-gooey!