Why You’ll Love This Recipe
These Cinnamon Banana Bread Muffins are moist, fluffy, and packed with warm cinnamon flavor. They combine the comforting taste of classic banana bread with the convenience of muffins, making them perfect for breakfast, snacks, or dessert. The natural sweetness from ripe bananas pairs beautifully with cinnamon, creating a soft and aromatic treat that the whole family will love.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted (or coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (or almond milk)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Prepare Wet Ingredients: In a large bowl, mash the bananas and mix in both sugars, melted butter, eggs, vanilla extract, and milk until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fill Muffin Tin: Scoop the batter into the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Preparation Time: 10 minutes
- Baking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Nuts: Fold in ½ cup chopped walnuts or pecans for extra crunch.
- Chocolate Chip Muffins: Stir in ½ cup chocolate chips for a sweet twist.
- Healthier Version: Use whole wheat flour and swap butter for applesauce.
- Extra Cinnamon Flavor: Sprinkle a cinnamon-sugar topping before baking.
Storage/Reheating
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze in a zip-top bag for up to 3 months. Thaw at room temperature.
- Reheating: Microwave for 10-15 seconds for a warm, fresh-baked taste.
FAQs
1. Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
2. Can I reduce the sugar?
You can reduce the sugar slightly, but the muffins may be less sweet. Try using honey or maple syrup as a natural substitute.
3. Can I use overripe bananas?
Yes! The riper the bananas, the sweeter and more flavorful the muffins will be.
4. What can I serve with these muffins?
Pair them with butter, peanut butter, or a drizzle of honey for a delicious treat.
5. How do I make them dairy-free?
Use coconut oil instead of butter and almond milk instead of regular milk.
6. Can I make mini muffins?
Yes! Use a mini muffin tin and bake for 10-12 minutes.
7. How do I prevent muffins from drying out?
Do not overbake and store them in an airtight container to retain moisture.
8. Can I add a streusel topping?
Absolutely! Mix ¼ cup brown sugar, 2 tablespoons flour, 2 tablespoons butter, and ½ teaspoon cinnamon for a crunchy topping.
9. What’s the best way to mash bananas?
Use a fork or potato masher to mash bananas until smooth.
10. Can I make this recipe into a loaf?
Yes! Pour the batter into a greased loaf pan and bake at 350°F for 50-60 minutes.
Conclusion
These Cinnamon Banana Bread Muffins are easy to make, full of warm cinnamon flavor, and perfect for any time of day. Whether you enjoy them fresh out of the oven or as a make-ahead snack, they are sure to become a household favorite. Try them today and enjoy a deliciously moist and flavorful muffin!
Print
Cinnamon Banana Bread Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
-
These Cinnamon Banana Bread Muffins are soft, moist, and packed with warm cinnamon flavor. Made with ripe bananas and simple pantry ingredients, they’re perfect for breakfast, snacks, or dessert. Enjoy the taste of classic banana bread in convenient muffin form!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted (or coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (or almond milk)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Prepare Wet Ingredients: In a large bowl, mash bananas and mix in sugars, melted butter, eggs, vanilla extract, and milk until smooth.
- Combine: Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fill Muffin Tin: Scoop the batter into the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Sweeter Muffins: Overripe bananas provide the best natural sweetness.
- Moist Texture: Do not overmix the batter, or muffins may turn dense.
- Dairy-Free: Swap butter for coconut oil and use almond milk.
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