These Banana Cinnamon Muffins are a delicious combination of two favorites; Cinnamon Muffins and Banana Muffins.
Perfect for breakfast, brunch, snacking or even dessert!
Banana Muffins
Banana bread and banana muffins are always a hit. There's just something so delicious when you add bananas. The mashed bananas add natural sweetness and moisture to the muffins, resulting in a tender and moist crumb.
Banana Cinnamon Muffins are not only delicious but are also a great way to use up those overripe bananas sitting on your kitchen counter.
You're going to want to try a batch of these Banana Cinnamon Muffins. They are a delightful treat that combines the sweetness of ripe bananas with the warm, comforting flavor of cinnamon.
With their golden brown tops and cinnamon sweetness, Banana Cinnamon Muffins are sure to be a crowd-pleaser. Grab a muffin, take a bite, and let the delightful flavors transport you to a world of deliciousness!
Banana cinnamon muffin ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Bananas - Choose really ripe banana with several brown spots on the peel. You'll need about two bananas.
- Flour - I use regular all-purpose flour. Be certain to check out How to Measure Flour so your flour isn't too compact when measuring.
- Sugar - Use granulated sugar
- Oil - Use a light-tasting oil like canola or vegetable oil. The oil helps keep the muffins moist and helps create a great crumb.
- Eggs - The eggs help the muffins rise
- Cinnamon - The key to these delicious muffins! Ground cinnamon is added to the batter and sprinkled on top of the muffins before baking. You could also use a prepared cinnamon sugar mixture to sprinkle on the top.
How to make banana muffins with cinnamon
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Mash bananas with a fork or potato masher and measure out ¾ cups. Set aside.
- Combine flour, baking powder, sugar, cinnamon, and salt together in a bowl.
- In a separate bowl, combine eggs, oil, and vanilla
- Add the combined liquids to the flour mixture. Stir just until mixed together. The batter will be very dry.
- Add the mashed bananas and fold them together with a spatula until everything is combined.
- Scoop batter into a muffin tin that has been lightly greased or lined with paper liners.
- Combine remaining cinnamon and sugar together and sprinkle about ½ teaspoon over each muffin.
- Bake in a preheated 375°F oven for 15-18 minutes or until cooked through.
- Rest on a baking rack for a few minutes and then remove muffins from tin. Continue cooling muffins on the baking rack.
- Serve warm or at room temperature
Recipe tips
- Use very ripe bananas. They have the sweetest flavor and the most moisture.
- When you first add the wet ingredients to the dry, the mixture will still be very dry. Just stir until slightly combined. Then add the mashed bananas and fold everything together.
- Don't overmix or the muffins will become tough.
- Use an ice cream scoop for consistently sized muffins.
- Test for doneness by inserting a toothpick into the center of one muffin. If the toothpick comes out with moist batter, they need more time. If there are just a few crumbs on the toothpick, they are done!
- Store fully cooled muffins at room temperature in an airtight container.
Frequently asked questions
Store fully cooled muffins in an airtight container at room temperature for 3-4 days.
Yes, once fully cool, store muffins in a single layer in a freezer-safe container. For best results, use within one month. To use, thaw at room temperature.
More delicious banana muffins
- Oatmeal Banana Muffins
- Banana Chocolate Chip Muffins
- Banana Nut Muffins
- Blueberry Banana Muffins
- Banana Nutella Muffins
- Banana Apple Muffins
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffins!
Banana Cinnamon Muffins
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
Muffins
- ¾ cup mashed bananas (about 2 bananas)
- 1½ cups flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 eggs
- ½ cup oil (vegetable or canola)
- 1 teaspoon vanilla
Topping
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375°F
- Prepare muffin tin by either greasing lightly with a nonstick spray or lining with paper cupcake liners.
- Mash bananas with a fork or potato masher and measure out ¾ cup. Set aside.¾ cup mashed bananas
- Combine flour, baking powder, sugar, cinnamon, and salt together in a bowl.1½ cups flour, ¾ cup sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon salt
- In a separate bowl, combine eggs, oil, and vanilla2 eggs, ½ cup oil, 1 teaspoon vanilla
- Add the combined liquids to the flour mixture. Stir just until mixed together. The batter will be very dry.
- Add the mashed bananas and fold them together with a spatula until everything is combined.
- Scoop batter into a muffin tin that has been lightly greased or lined with paper liners.
- Combine remaining cinnamon and sugar together and sprinkle about ½ teaspoon over each muffin.2 tablespoons sugar, 1 teaspoon cinnamon
- Bake in a preheated 375°F oven for 15-18 minutes or until cooked through.
- Rest on a baking rack for a few minutes and then remove muffins from tin. Continue cooling muffins on the baking rack.
Notes
- Use very ripe bananas. They have the sweetest flavor and the most moisture.
- When you first add the wet ingredients to the dry, the mixture will still be very dry. Just stir until slightly combined. Then add the mashed bananas and fold everything together.
- Don't overmix or the muffins will become tough.
- Use an ice cream scoop for consistently sized muffins.
- Test for doneness by inserting a toothpick into the center of one muffin. If the toothpick comes out with moist batter, they need more time. If there are just a few crumbs on the toothpick, they are done!
- Store fully cooled muffins at room temperature in an airtight container.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Marge says
I used oatmeal flour and coconut sugar instead of the regular flour and sugar and baked at 350 for 25 minutes. They came out delicious!
Kathy says
Thanks so much! 🙂
Heidi says
I usually don’t comment on recipes, but this one deserves a comment. I just ate one warm out of the oven and….they are incredible! I love the cinnamon with banana flavor. I love the quick sprinkle of cinnamon sugar on top to give it some more texture and sweetness! Overripe bananas will never get thrown out at our house anymore! Also, I’d like to say that the amounts of each ingredient listed after each direction is so helpful! I’m always scrolling back and forth on recipes to find out how much and it was just a thoughtful touch to add that after each step. Thank you!
Kathy says
Hi Heidi,
Thanks so much for leaving a comment! I really appreciate you taking the time to do so. These muffins are so tasty and I'm glad they are a winner in your house.
Thanks,
Kathy 🙂
Kim says
I just finished making your cinnamon banana muffins at home,I followed the recipe and I just took the muffins out of the oven and I used a tookpick in the middle of each muffin and they turned out perfect and taste really good.
Kathy says
Thanks so much! I'm so glad you enjoyed them!
Bafokeng Stander says
I only made these cause your recipe appeared on my feed and I had ripe bananas to spare. What a lovely surprise! I’ve always been skeptical of banana muffins, but these were so tasty with the cinnamon 👌🏾.
Kathy says
Thank you so much! I'm glad you loved the muffins!!! Ripe bananas seem to appear out of nowhere on my counter all the time. It just means time for more muffins.
Kathy 🙂