Banana Cinnamon Muffins
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.
- Preheat oven to 375 F. Place paper baking cups in a standard muffin tin.
- Make the batter: 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).
- Bake the muffins: Transfer the batter to a prepared muffin tin lined with paper liners. 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. While the muffins bake, prepare the cinnamon sugar coating.
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.
Frequently Asked Questions
Preheat oven to 300 degrees F. Line baking pan with aluminum foil. Place bananas (still in the peel) on the baking pan and bake for 15 to 20 minutes until the peel is black. Let bananas cool, then scoop out the filling.
There are a few reasons why muffins turn out dry. First, you may have used too much flour. Be sure to weigh your flour with a kitchen scale for accurate measuring. If you don’t have a scale, fluff up your flour with a fork, spoon it into a measuring cup and level it off (don’t pack it in).
Second, the muffins were baked too long or your oven is too hot. Finally, be sure to use brown bananas for extra moisture.
Store muffins in an airtight container at room temperature for up to 5 days.
Yes. Once the muffins have cooled, wrap them in plastic wrap and store in an airtight container or bag for up to 1 month.
Yes, whole wheat flour may be used in place of all purpose flour.
Recipes with over ripe bananas
If you have extra brown bananas in the kitchen, take time to try my chocolate chip banana bread. It’s so moist and flavorful with chocolate chips spread throughout. I personally love brown butter banana donuts. They have a depth of flavor that is irresistible!
For a lighter treat, check out my healthy banana chocolate chip muffins made with honey. You could also try banana oatmeal cookies with chocolate chips – they are so chewy!
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! Next up you should try chocolate zucchini banana bread.
If you try this recipe, be sure to tag @ifyougiveablondeakitchen on social media and tap the stars to leave a review!
Get the Recipe: Banana Cinnamon Muffins
Ingredients
Muffins
- 1 ⅔ cups (208 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup (133 g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup (200 g) mashed over ripe bananas, 2 small bananas
Topping
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup (56 g) unsalted butter, melted
Instructions
- Preheat oven to 375° F. Place paper baking cups in a standard size muffin tin.
- 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 (I like to use an ice cream scoop for this step).
- Bake 18 to 20 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.
29 Comments on “Banana Cinnamon Muffins”
It’s me again, leaving another compliment: I just made these for my neighbor (who is also my main “taste-tester” before I make something for my boyfriend) who devoured three of them while warm! Using muffin liners made is much easier for holding onto while dipping in butter and then the cinnamon sugar mixture as well. Thanks for another terrific and SO quick/easy recipe 🙂
I cannot WAIT to make these gorgeous muffins. We have ripe/overripe bananas every week and I adore cinnamon. Just pinned! Thanks for sharing 🙂
These muffins look SO good. I am going to make a batch for my husband to take to work tomorrow, they might not even survive his commute to work!
Gorgeous muffins. Totally love the sugar cinnamon topping.
The cinnamon sugar topping is perfect on these banana muffins! Adds such a delicious finish to an already tasty muffin!
It’s rare that I have ripe bananas because my kids DEVOUR them. But I just happened to find two ripe bananas that got overlooked. I have an idea!
I did make these. They tasted great but the batter was a little too sticky, not easy to pour into the muffin cups.
Hi Meem – I suggest using an ice cream scoop (like this one) for easy scooping. Also, the riper the bananas are, the better!
My son loves banana bread and I thought I would try these muffins for a change. They were a hit with every one! Recipe was easy to follow as well!
These were the best banana muffins I’ve ever made! I also tried making them a little healthier using: 2/3 C. fresh ground whole wheat flour, 1 C. All purpose flour, 1 Tbsp flax seed, 3 eggs, 1/2 cup of sugar. Otherwise same recipe. For the topping: molasses, cinnamon and butter. They were fantastic both ways. Thank you for the recipe!
Made these muffins with my daughter and they were easy to make and absolutely delicious😊
We love these muffins and have been using this recipe for over a year! I followed the recipe to a T and my daughter loves them! Though for the adults I left off the topping and added nutmeg to the recipe. Seriously the best banana muffin recipe I’ve ever used!
I can make these muffins for my son’s birthday next week!
They look so good I can eat all of them🙂
Just made these and they are very good! Love the cinnamon mixed with the banana, and they were very simple to make. Slightly dry though, so I would probably do 3 bananas next time. Definitely recommend though!
These look delish. Qq: if I am suppose to make them in mini muffin tray, do I change the cook time? Thanks in advance.
Hi Karuna! Yes, mini muffins typically take 13 to 15 minutes to bake.
I am not sure if I messed up somehow but I used 2 over riped bananas, and it came out somewhat dry and the bottom was stuck to the wrapper it was also pretty bland didn’t taste the banana…🤔🤷🏽♀️ I had to add a lot of cinnamon and sugar am I the only one
Hi Lena – Dry muffins can be a result of a few things. Were the bananas ripe with lots of brown spots on the peel? Are you baking in a dry climate or at high altitude? As for the muffin wrapper, I suggest cooling the muffins completely before peeling off the wrapper.
I just wanted to comment that we make a batch at least 2x a month. They’re my son’s favorite snack. He doesn’t care too much for the cinnamon sugar topping, but I personally love it. Also, we add semi-sweet chocolate chips (Per his request).
Thank you for sharing, Giselle! I’m happy both you and your son enjoy this recipe. Love the chocolate chip addition!
I tried today morning this muffins and it is so tasty , soft . I will try with different ingredients too . Thank you .
Almost like those little coffee cakes mom used to buy at the grocery store, but healthier! I used coconut sugar and canola oil (they’re not healthy, just what I had on hand). I could barely taste any banana in these! Usually banana muffins need something extra like pecans, or chocolate chips, but these were perfect as is. Oh, and the texture is fantastic.
These were amazing!!!! Thank you. I used half a stick of butter instead of oil. So delicious.
These are delicious. This is my second time making these and they are now my first choice when I have over ripe bananas.
Just made these and added some walnuts. They are very good! If you prefer a sweeter muffin, you might add a little sugar to the recipe. I sifted the flour prior to adding the dry ingredients, and I did not dip my muffins in the butter or sugar mixture, just because I prefer them without this. Very easy to make!
I just made these muffins and they were phenomenal! Just perfect. I did add some chopped nuts. Excellent excellent recipe. Thank you.
The recipe’s sounds good to make and bake.
Kat Clanton
I made 2 batches at once since I had enough overly ripe bananas. The flavor was great with a nice, texture, but the muffins didn’t rise much. The batter on both batches was thin compared to other muffin recipes (more like cake batter)–perhaps because of the lesser amount of flour? The cups were filled 3/4 full, but rose just above the liners. I weighed my flour, and my baking ingredients were all fresh.
I added the cinnamon sugar topping on the first batch but found it too sweet for me, and I didn’t like the crunch of the sugar. On the second batch I sprinkled the tops lightly with finely chopped walnuts before baking, giving them an attractive appearance and less sweet taste.
I swapped the oil for butter and these muffins were lovely