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Cinnamon Banana Bread Muffins

Moist Cinnamon Banana Bread Muffins Your Family Will Love

Delicious Cinnamon Banana Bread Muffins are a moist and flavorful treat that your family will absolutely love.
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Prep Time 10 minutes
Cook Time 21 minutes
Cooling Time 10 minutes
Total Time 41 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Granulated Sugar Can substitute with brown sugar for a deeper flavor.
  • 1/3 cup Vegetable or Canola Oil Melted butter can be used if richness is preferred.
  • 2 large Eggs Substitute one egg with ¼ cup of unsweetened applesauce for a vegan option.
  • 2 small Mashed Ripe Banana Use about 2 small bananas for ⅔ cup, opt for overripe for best results.
  • 1 teaspoon Vanilla Extract Optional if you prefer a simpler taste.
  • 1 1/2 cups All-Purpose Flour Can substitute with whole wheat flour for a healthier version.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1 teaspoon Ground Cinnamon Adjust to your taste preference.
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor.
For the Topping
  • 1/4 cup Salted Butter For a vegan alternative, use dairy-free butter.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a different flavor profile.

Equipment

  • Oven
  • muffin pan
  • mixing bowl
  • whisk
  • Spoon

Method
 

Step-by-Step Instructions for Cinnamon Banana Bread Muffins
  1. Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan by greasing it or lining it with muffin liners.
  2. In a medium bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth, about 1-2 minutes.
  3. Stir in the mashed ripe bananas and vanilla extract until fully incorporated, about 1 minute.
  4. Gently fold in the all-purpose flour, baking soda, ground cinnamon, and salt until no dry flour remains visible, about 30 seconds to 1 minute.
  5. Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
  6. Bake for 16-21 minutes, checking for doneness with a toothpick inserted into the center.
  7. Allow the muffins to cool in the pan for 5-10 minutes before transferring to a wire rack.
  8. While cooling, melt the salted butter and mix granulated sugar and ground cinnamon in another bowl. Dip the muffin tops in butter then in the cinnamon-sugar mixture.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Use very ripe, speckled bananas for maximum sweetness and moisture. Avoid over-mixing the batter for tender muffins.

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