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
- 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
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup (56 g) unsalted butter, melted
- 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.