These soft and moist Cinnamon Banana Bread Muffins are perfect for a delicious breakfast or a quick snack. With a delightful cinnamon swirl and the natural sweetness of ripe bananas, they make an irresistible treat that’s simple to prepare. Whether you're enjoying them warm with a cup of coffee or packing them for a midday snack, these muffins are sure to become a favorite in your kitchen.
Ingredients
2 ripe bananas, mashed
⅓ cup melted coconut oil or butter
¼ cup maple syrup or honey
1 teaspoon vanilla extract
1 egg
1 ½ cups all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup brown sugar
¼ teaspoon ground cinnamon (for the swirl)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mash the bananas until smooth.
Add melted coconut oil (or butter), maple syrup (or honey), vanilla extract, and egg to the mashed bananas. Stir to combine.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, mix together the brown sugar and cinnamon.
Spoon the batter into the muffin tin, filling each cup about ⅔ of the way full. Sprinkle the cinnamon-sugar mixture over the top of the batter in each muffin cup.
Use a toothpick or knife to swirl the cinnamon sugar into the batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Servings and Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Storage/Reheating
These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, I like to store them in the fridge for up to 5 days. To reheat, simply warm them in the microwave for 10-15 seconds or pop them in the oven at 350°F for a few minutes to bring back their soft and fluffy texture.
FAQs
How ripe should the bananas be for this recipe?
I like to use very ripe bananas with brown spots on them. The riper the bananas, the sweeter and more flavorful they’ll be in the muffins.
Can I substitute coconut oil with another type of oil?
Yes! If you don’t have coconut oil, I’ve used butter or even vegetable oil in the past with great results. The flavor will vary a bit, but the texture will still be fantastic.
Can I make these muffins gluten-free?
Absolutely! I’ve made these muffins with gluten-free flour, and they turn out just as soft and delicious. Make sure to use a good-quality gluten-free flour blend for the best results.
Can I freeze these muffins?
Yes, these muffins freeze well! Simply let them cool completely, then place them in an airtight container or freezer bag. They’ll stay fresh in the freezer for up to 3 months. To reheat, just pop them in the microwave or oven.
Can I use a different sweetener than maple syrup or honey?
Yes, you can use a different sweetener like agave nectar or even coconut sugar if you prefer. Just keep in mind that the flavor might vary slightly, but the muffins will still be delicious.
Conclusion
These Cinnamon Banana Bread Muffins are the perfect combination of soft banana bread with a sweet cinnamon twist. Whether you're enjoying them fresh out of the oven or as a make-ahead snack, they’re always a hit. With simple ingredients and easy directions, I know I’ll be making these again and again.
Recipe:
Cinnamon Banana Bread Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These soft and moist Cinnamon Banana Bread Muffins combine the comforting flavors of banana bread with a delightful cinnamon swirl. With natural sweetness from ripe bananas and a hint of cinnamon, these muffins are perfect for breakfast or a quick snack. Easy to make and ready in just 30 minutes, they’re a perfect choice for busy mornings or whenever you need a homemade treat.
Ingredients
2 ripe bananas, mashed
⅓ cup melted coconut oil or butter
¼ cup maple syrup or honey
1 teaspoon vanilla extract
1 egg
1 ½ cups all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup brown sugar
¼ teaspoon ground cinnamon (for the swirl)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the bananas until smooth.
- Add the melted coconut oil (or butter), maple syrup (or honey), vanilla extract, and egg to the mashed bananas. Stir to combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, mix together the brown sugar and cinnamon.
- Spoon the batter into the muffin tin, filling each cup about ⅔ full. Sprinkle the cinnamon-sugar mixture over the top of the batter in each muffin cup.
- Use a toothpick or knife to swirl the cinnamon-sugar mixture into the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Notes
For best results, use very ripe bananas with brown spots for maximum sweetness.
Coconut oil can be substituted with butter or vegetable oil, though it will slightly alter the flavor.
Gluten-free flour works well in this recipe as a substitute for regular flour.
These muffins freeze well; store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
