Banana Bread Snickerdoodle Muffins

Banana Bread Snickerdoodle Muffins Recipe

I’d like to apologize in advance if you’re like me and willing to justify eating (I won’t say the number, but a lot) of muffins in one day because fruit is one of the ingredients and therefore they are fruit. If this is your type, make sure you box up half of these immediately and take them to work or a neighbor or someone immediately. Get them out of the house. Seriously, they are. very. good.

I’m sure I’ve mentioned before that I also like things that can be considered “cake for breakfast” and that I almost always have that affordable specimen of natures candy that is bananas, ready to be dessert-i-fied. I also have an 8-year-old daughter with Cupcake Wars fever, and I happened to be watching with her one day when one of the contestants put a snickerdoodle cookie inside her cupcake like a boss. An idea I thought might also be excellent in a banana bread muffin.

Thinking back over what I’ve written about cake for breakfast and my admission that I sometimes allow myself to believe that fruit muffins and fruit are the same things, I just want to emphasize sometimes. Sometimes I pretend that blueberry muffins are not cake and healthy food choices. Because sometimes we eat all the bananas before they’re overripe, and I always try to make sure I’m putting healthy balanced meals on the table. I hereby solemnly swear to post more recipes of that ilk as proof.

The cookie recipe is fairly simple with butter and sugar being creamed together, an egg is beaten in, and then dry ingredients (flour, cream of tartar, baking soda, salt). I like to add the cinnamon before I cream the butter and sugar together, seasoning from the start.

The cookie dough gets rolled into balls, about 2 inches in diameter and each ball is coated in a cinnamon sugar blend. If you do like me, you should have a dozen cookie balls for your muffins, and a dozen or so leftover for baking immediately, at 350f for about 12 minutes.

The muffin batter is assembled quickly afterwards, with the butter (less this time, I promise), a little sour cream, and some sugar being mixed together. Once the mixture is lump free, mashed banana equal to roughly one cup is beaten in, along with vanilla extract. I didn’t add anything spicier to the muffin batter because I didn’t want to muddle the snickerdoodle flavor. Flour, baking powder, baking soda, and salt are added, and about 1/4 cup of the batter is added to each muffin cup on top of the unbaked cookie.

The assembled muffins go into the oven at 400f for 20 minutes and removed from the tin immediately to cool on a rack before the scarfage commences.

ITEMS WE USED TO MAKE THIS RECIPE