Go Back
–+ servings
Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins: Easy One-Bowl Delight

These Cinnamon Banana Bread Muffins are an easy, one-bowl recipe perfect for breakfasts or snacks, combining the flavors of bananas and cinnamon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 41 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup granulated sugar feel free to swap with brown sugar for deeper flavor
  • 1/3 cup vegetable or canola oil adds moisture; melted coconut oil or applesauce can be healthier alternatives
  • 2 large eggs use flax eggs for a vegan option (1 tbsp ground flaxseed + 3 tbsp water per egg)
  • 2 cups mashed ripe banana overripe bananas yield the sweetest results
  • 1 teaspoon vanilla extract optional but highly recommended for richness
  • 2 cups all-purpose flour whole wheat flour is a nutritious swap
  • 1 teaspoon baking soda the leavening agent that helps the muffins rise
  • 1 teaspoon ground cinnamon adjust according to your taste preference
  • 1/2 teaspoon salt essential ingredient
For the Topping
  • 1/4 cup salted butter use non-dairy butter for a vegan alternative
  • 1/4 cup granulated sugar for topping, gives sweetness and a crispy crust

Equipment

  • muffin pan
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a standard muffin pan by greasing it lightly or using paper muffin liners.
  2. In a mixing bowl, whisk together granulated sugar, vegetable oil, and large eggs until smooth, about 1-2 minutes.
  3. Mix in the mashed ripe bananas and vanilla extract until smooth and well combined.
  4. Sift in flour, baking soda, ground cinnamon, and salt, folding until just combined; a few lumps are okay.
  5. Evenly distribute the batter among the muffin cups, filling each nearly to the top.
  6. Bake for 16-21 minutes, checking with a toothpick for doneness.
  7. Cool in the pan for 5 minutes, then transfer to a cooling rack.
  8. Melt salted butter and dip the tops of the muffins into it, then roll in a mixture of granulated sugar and cinnamon.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For the best muffins, use very ripe bananas and avoid overmixing the batter.

Tried this recipe?

Let us know how it was!