Name: Cinnamon Banana Bread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/3 cup melted coconut oil or butter; 1/4 cup maple syrup or honey; 1 teaspoon vanilla extract; 1 egg; 1 1/2 cups all-purpose flour (or gluten-free flour); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 cup brown sugar; 1/4 teaspoon ground cinnamon (for the swirl)

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

1/3 cup melted coconut oil or butter

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1 egg

1 1/2 cups all-purpose flour (or gluten-free flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup brown sugar

1/4 teaspoon ground cinnamon (for the swirl)

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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 2/3 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