Banana cinnamon muffins are easy to make from scratch and filled with cinnamon flavor. Try the recipe for breakfast or a snack on the go!
A simple muffin recipe can be taken up a notch with just a couple extra steps. These banana muffins do just that with the cinnamon sugar topping. This topping adds a little extra flair to breakfast foods. If you put it on your toast or donuts in the morning, why not to your muffins?
This recipe is great to make with kids. It’s really easy and made with ingredients you can find in your pantry! They taste great freshly baked or reheated in the toaster oven.
How to make banana cinnamon muffins
Banana cinnamon muffins call for flour, baking soda, baking powder, salt, cinnamon, sugar, vegetable oil, eggs, vanilla and bananas.
Whisk the dry ingredients in one bowl and set aside. In a larger bowl, mix the sugar, vegetable oil, eggs and vanilla with a wire whisk until well combined. Stir in the mashed bananas, then lastly add the dry ingredients and stir just until combined (don’t over mix).
Transfer the batter to a prepared muffin tin lined with paper liners. You can also grease the muffin tin with nonstick spray. Bake at 375 F for 20 minutes. Meanwhile prepare the cinnamon sugar coating.
How long to bake banana muffins
Banana muffins typically take between 18 and 20 minutes to bake at 375 F. Muffins are done when a toothpick inserted into one of the center muffins comes out with little to no crumbs on it.
Cinnamon sugar topping
Now here’s the fun part—the cinnamon sugar topping. Each muffin is dipped in melted butter then rolled around in cinnamon sugar. I used about 1/4 cup melted butter in this recipe. If you dip the muffins they may absorb more butter, so you can also use a Pastry brush to coat the muffins in butter.
To make the cinnamon sugar, whisk 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Roll the muffin in the cinnamon sugar for a nice even coating. This makes each bite all the more delicious. It’s basically a muffin trying to be a cupcake, but just can’t find some frosting so butter and cinnamon sugar will have to do.
Recipes with overripe bananas
If you have extra brown bananas in the kitchen, take time to try these recipes….
- Chocolate chip banana bread
- Brown butter banana donuts
- Healthy banana chocolate chip muffins
- Banana oatmeal cookies with chocolate chips
- Chocolate zucchini banana bread
The recipe makes a dozen muffins, which I think is the perfect amount for breakfast with the family or a few friends who are in town. Homemade muffins in the morning will put a smile on anyone’s face!
If you try this recipe, be sure to tag @ifyougiveablondeakitchen on social media.
Banana Cinnamon Muffins
- 1 2/3 cups (208 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup (133 g) sugar
- 1/2 cup (118 ml) vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup (200 g) mashed very ripe bananas, 2 small
- 1/4 cup (50 g) sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56 g) unsalted butter, melted
- Preheat oven to 375° F. Place paper baking cups in a standard size muffin tin.¹
- In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl, mix 2/3 cup sugar, oil, eggs and vanilla with wire whisk. Stir in bananas. Add flour mixture and stir just until moistened. Divide batter evenly among muffin cups.²
- Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
- In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.³
- No paper muffin liners? Alternatively, you can spray the muffin pan with nonstick cooking spray. It’s the perfect fix if you don’t have paper liners.
- Measuring muffin batter: I like using an ice cream scoop to evenly distribute batter to each muffin cup. It creates the perfect measurement!
- Storing banana cinnamon muffins: Muffins are best served warm, however, they can be stored at room temperature for up to three days. I suggest toasting them and spreading with a little butter if they are a day or two old 🙂
- Freezing banana cinnamon muffins: You can freeze banana cinnamon muffins for up to a month. Do this before coating in melted butter and cinnamon sugar. Let muffins cool completely, then store in an airtight container with parchment paper between the layers. Let muffins defrost in the refrigerator before reheating them in a 350 F oven for 10 minutes. Coat in butter and cinnamon sugar before serving.
- Stand mixer or hand mixer – makes mixing the ingredients and mashing the bananas easier if you don’t want to do it by hand
- Kitchen scale – weighing your ingredients is more accurate than measuring them in cups.
- Muffin tin – A standard muffin tin is all you need for this recipe!
- Pastry brush – This handy tools coats the muffins in butter without drenching them.