Banana Cinnamon Swirl Muffins

    We survived hurricane Irma! What a weekend! Frankie and I didn't leave the apartment for 4 days, and I loved it! I cooked up a storm during the storm and Frankie made jello shots the day before. Thankfully, we never lost electricity. There are people here in Florida going through a very hard time though, and we need to keep them in our prayers as they recover. So, back to my recipe, I really liked these cinnamon banana muffins! They're super fluffy if you make sure to not over-bake them.

Banana Cinnamon Swirl Muffins

Ingredients:
- 1 and 1/2 cup of flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 3 large bananas, mashed
- 3/4 cup of sugar
- 1 egg
- 1 and 1/3 teaspoon of vanilla
- 1/2 cup of melted butter
For the swirl:
- 1/4 cup of sugar
- 2 teaspoons cinnamon
    Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and spray them lightly with non-stick spray. Then, sift together the dry ingredients and set aside. Mash the bananas and cream the together with the sugar. After, add the egg and vanilla. Once combined, pour in the melted butter slowly while mixing. Pour the dry ingredients into the wet and fold until just barely combined. Don't over-mix. Scoop batter evenly into prepared muffin tin. Mix together the cinnamon and sugar. Evenly distribute the mixture on top of each unbaked muffin and swirl with a toothpick. I have added chocolate chips on top at this point but, that is optional. Bake for 13-15 minutes or until the muffins start to brown and a toothpick comes out clean. Cool and enjoy