These easy cinnamon banana muffins are the perfect way to use up overripe bananas! Moist, fluffy, and bursting with cinnamon goodness, they make for a delicious breakfast or snack that’s ready in no time. Whip up a batch and enjoy the sweet aroma wafting through your kitchen—trust me, they won't last long!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Cinnamon Banana Muffins
Cinnamon banana muffins are the perfect way to start your day. They are packed with flavor and you have to agree that bananas and cinnamon flavor go so well together! The best part about this simple recipe is that it is so easy to make. You can have these delicious muffins ready in just a few minutes.
These banana cinnamon muffins are also a great snack or dessert. They are perfect for when you need a little something sweet but don’t want to overdo it.
Most of the ingredients needed for these cinnamon sugar muffins are probably in your pantry or can easily be purchased from your local grocery store.
These muffins are light and fluffy and have the perfect amount of sweetness. I’m sure you’ll love this cinnamon banana muffins recipe as much as I do!
How to Know if Bananas are Ripe Enough for Baking
One thing that is important when baking with bananas is to make sure that the bananas are ripe enough. This can sometimes be tricky, but here are a few tips for knowing if you have perfectly ripe bananas or overly ripe bananas:
- Look for bananas that have dark spots on them and look slightly soft when you squeeze them.
- If your bananas aren’t quite ripe enough, you can speed up the ripening process by putting them in a paper bag with an apple or two. You should check on your bananas every day or so to see if they have gotten softer and sweeter.
- Another way to tell if your bananas are ripe enough for baking is to taste a tiny bit of the peel. If the banana tastes sweet and flavorful, then it will probably work well in your recipe.
No matter how you choose to test for ripeness, just make sure to keep an eye on your bananas so that you can bake with them when they are at their peak of sweetness and flavor!
Cinnamon Banana Muffins Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-Purpose Flour- Standard all-purpose flour is what I use to make cinnamon banana muffins.
- Baking Powder- When it comes to baking powder, do not substitute. Baking powder is a leavening agent that produces carbon dioxide in the presence of heat and moisture. If you use a different type of leavener in your recipe, it will alter how the muffins rise in the oven.
- Baking Soda- is another leavener that is used in addition to baking powder. Baking soda is a base and when mixed with an acid like buttermilk or lemon juice (or even vinegar), it produces carbon dioxide and makes your muffins rise.
- Cinnamon- adds flavor to these cinnamon banana muffins!
- Salt- Salt is used to enhance the sweetness of the muffins
- Mashed Bananas- adds the sweetness and banana flavor to these banana muffins
- Vanilla Extract- adds flavor to these cinnamon banana muffins
- Eggs- Eggs add moisture, richness, and tenderness to your baked goods. They also bind the ingredients together when they are baked.
- Sugar- This recipe calls for granulated white sugar.
- Melted Butter- gives the muffins moisture and a dense texture. Use salted or unsalted butter.
- Cinnamon/Sugar Topping- adds depth and flavor to these banana muffins and tastes great!
How to Make Easy Cinnamon Muffins with Banana
[Step 1] In a medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
[Step 2] In a separate large bowl, stir together the mashed bananas, sugar, egg, vanilla and melted butter. Then combine the wet ingredients with the dry ingredients until fully incorporated, being careful not to over mix.
[Step 3] Spray a muffin pan with cooking spray or line with paper baking cups. For this batch, I used these paper liners for half of the muffins (that we were going to give away) and these colorful silicon cupcake liners for the muffins were going to keep. I like that the silicon liners are reusable and they also make great snack cups in lunch boxes!
[Step 4] Fill each of the prepared muffin cups with about ¼ cup of batter. To measure out the batter, I use a Medium Cookie Scoop that holds about 2 Tablespoons. I put two scoops of batter per cup, which equals about ¼ cup. It helps to make the muffins a consistent size.
[Step 5] Here comes the fun part! Mix the remaining 1 ½ teaspoon cinnamon with the remaining ¼ cup sugar in a small bowl.
[Step 6] Sprinkle the cinnamon sugar mixture over the top of the muffin batter and, if you feel like it, swirl the mixture into the batter with a toothpick. This part is totally optional though.
[Step 7] Heat oven to 350 degrees and bake the muffins for 15-20 minutes until a toothpick inserted in the center of the muffin, comes out clean.
[Step 8] Transfer the muffins to a cooling rack and allow them to cool completely.
[Step 9] Enjoy your cooled muffins with a glass of milk or with your morning cup of coffee!
Helpful Kitchen Items
- Mixing Bowl
- Stand Mixer
- Rubber Spatula
- Whisk
- Standard Muffin Tin
- Muffin Liners or Silicone Liners
- Cookie Scoop
- Cake Tester
- Cooling Rack
- Toothpicks
How to Store Leftover Muffins
To keep moist muffins, store store them in an airtight container and keep at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months. Just allow the muffins to cool completely before freezing.
To thaw frozen muffins, simply place on the counter overnight or into a microwave-safe dish and heat them in the microwave for about 30 seconds.
Frequently Asked Questions
- Can I make these cinnamon banana muffins with gluten-free flour instead of regular flour? Yes, you can! Just substitute an equal amount of all-purpose gluten-free flour in place of the regular flour in this recipe. Additionally, be sure to check that your other ingredients (such as baking powder and baking soda) are also gluten-free. Some brands may contain trace amounts of gluten, so it's important to read the labels carefully and select those that are certified gluten-free.
- Can I use a different type of sugar (such as brown sugar or coconut sugar) in these banana muffins? Yes, you can! Feel free to experiment with different sugars in this recipe, as each type will yield a slightly different flavor and texture. Just keep in mind that the amount of sugar you use may need to be adjusted based on your preferred sweetness level.
- Can I make these muffins vegan? Yes, you can! In place of the butter, you can use a vegan butter or coconut oil. Additionally, you can replace the egg with a flax egg (simply mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and allow to sit for 5-10 minutes until it thickens). If your vegan milk is sweetened, be sure to reduce the amount of sugar called for in the recipe, as it will add some sweetness to these muffins.
- Can I use a different type of oil in this recipe? Yes, you can! Feel free to experiment with other types of cooking oils (such as olive oil, avocado oil, or vegetable oil) in this recipe. Just keep in mind that if you choose a more mild-flavored oil, it may result in muffins that are slightly less sweet and flavorful than those made with butter. Additionally, some oils (like coconut oil or olive oil) may solidify when chilled, so make sure to store your cinnamon banana muffins in a cool, dry place if you use these types of oils in the recipe.
- Can I add other flavors or mix-ins to these banana muffins? Yes, you can! Feel free to experiment with different spices (such as nutmeg or allspice) and mix-ins (such as nuts or chocolate chips) in this recipe. Just keep in mind that these additions may alter the texture, flavor, and/or baking time of your muffins, so you may need to adjust the other ingredients accordingly.
More Mix-In Ideas
- Chopped pecans and a pinch of ground cinnamon
- Diced dried fruit and a pinch of cinnamon
- Chocolate chips and a dash of ground espresso powder
- Diced apple or pear and a pinch of ground ginger
- Chopped dried apricots and a sprinkle of nutmeg
- Crushed graham cracker pieces and a pinch of ground cardamom
- Ground cinnamon and a drizzle of honey or maple syrup.
Final Thoughts
If you love the bold flavors and comforting aroma of cinnamon, then this easy cinnamon muffin recipe with bananas is sure to be a hit with your family and friends.
They are easy to make and perfect for breakfast, snack time, or dessert. So why wait? Try making these tasty muffins today and enjoy their warm, gooey goodness any time
More Easy Muffin Recipes
- Banana Cream Muffins
- Churro Cinnamon Muffins Recipe
- Starbucks Pumpkin Cream Cheese Muffins
- Peanut Butter Chocolate Chip Banana Muffins
Cinnamon Banana Muffin Video:
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Easy Cinnamon Swirl Banana Bread Muffins
Ingredients
Muffins
- 1 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
- 3 Large Bananas mashed
- ¾ Cup Sugar
- 1 Egg beaten
- 1 Teaspoon Vanilla Extract
- ½ Cup Butter melted
Cinnamon Sugar Topping
- ¼ Cup Sugar
- 1 ½ Teaspoons Cinnamon
Instructions
- Combine the flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl.
- In a separate bowl, combine the mashed bananas, sugar, egg, vanilla and butter.
- Mix together the wet and dry ingredients until incorporated, being careful not to over mix.
- Place ¼ cup of batter in each lined or sprayed muffin cup. Mix ¼ cup of sugar and 1 ½ teaspoons of cinnamon together in a bow. Sprinkle the mixture over the tops of the muffin batter. Swirl with a toothpick, if desired.
- Bake at 350 degrees for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Enjoy!
Bec @ It's Yummi says
These would be perfect with a cup of coffee in the morning!
mindymoser says
I agree! Thanks for checking out the recipe 🙂
Lori says
I made a double batch today...took them to work and they were a hit! So good and so simple to make.
mindymoser says
Yay! I'm glad you liked them 🙂
Sarah says
Just made a batch and they turned out amazing! So yummy.
mindymoser says
I'm so glad you enjoyed them! I made them again today too!
Gabriela says
Just made these! Super yummy! Do you possibly know the caloric intake on these?
mindymoser says
I'm glad you liked them! They are about 210 calories per muffin 🙂
Jodie says
Hi, what type of flour did you use please? 🙂
mindymoser says
I used all purpose flour 🙂
Krys says
These are delicious!! Can you add frozen berries or would that mess them up? I love how cinnamon-y they are!
mindymoser says
Thank you! I'm sure they would be delicious with frozen berries! Now I might have to try it 🙂
Teresa says
These were DELISH!! My husband and son LOVED them! Thank you!
mindymoser says
I'm so glad you liked them!
Carl says
Just made these and they are delicious.
mindymoser says
Thank you! I'm glad you liked them!
Katie says
Sorry I'm a little confused...Is the 1/4 cup of sugar and 1 1/2 teaspoons of cinnamon for the topping already included in the quantities in the ingredient list or is that separate? Looking forward to trying this tonight!
mindymoser says
Sorry for the confusion, I must have over looked adding the 1/4 cup sugar and 1 1/2 teaspoons of cinnamon to the ingredient list. Adding them now. I hope you like them!
Erin says
In the directions, I think you forgot to include the vanilla. Just letting you know 🙂
mindymoser says
Thank you! Just fixed it.
Vivian says
@mindymoser, Still don't see the vanilla added!
Just made my first batch and the house smells amazing.
Mindy says
I had changed it in the recipe card at the bottom, but not in the post. Thanks for letting me know!
Kaylah says
These were so easy, smelled amazing through the house, and were a big hit! My tough critic brother used the word amazing and my picky dad said they were awesome!
I want to triple the batch today. I know some recipes will tell you to just multiple it by three while others say it's not that simple. Have you ever doubkenor tripled a batch? If so did you just simply multiple x2?
Thanks!
mindymoser says
I'm so glad you liked them! I actually always double the batch when I make these and they turn out great. I think you should be able to triple the batch with no problem!
Kaylah says
Awesome. Thank you! Going to share the love with some neighbors. 💕
mindymoser says
Awesome! I'm glad you liked them.
Lindsey says
Made these last weekend and going to be making them again this morning. They are SOOO good!!! My little family of 3 ate all 12 muffins in 1 morning.
mindymoser says
Yay! My kids eat the entire batch for one breakfast as well.
Lyne says
Would this work for a whole banana bread instead of muffins?
mindymoser says
I've never tried it as banana bread, but I'm sure it could work. Just increase the baking time to around 30 minutes and keep an eye on it. Let me know if it works out!
Kaylah says
Can I make this as a loaf? What changes would I need to make? Obviously baking time. Any recommendations?
mindymoser says
I'm sure it can, but I've never tried it. I would probably increase the baking time to 30-35 minutes, but definitely keep an eye on it and check it with a toothpick. Let me know how it turns out!
Eunice says
Made these today. Uh-mazing!!! Thanks for sharing! 👍👍
mindymoser says
I'm so glad you liked them!
Beth says
Great recipe. Thanks! I did it as a loaf. Added about 20 minutes to the cook time. I admittedly hate all things banana. But my husband loves it. So I go by his judgment. I added 1/2 tsp of nutmeg to the batter. Then I placed thinly sliced apple slices on the top and finally covered it with the cinnamon sugar. I was told it was delicious!
mindymoser says
That's amazing! Now I want to try it as a loaf!
Cindy says
This is my new "favorite" recipe! I substitute white sugar on the top for brown sugar! Amazing!
mindymoser says
I'm so glad you liked them! They are definitely a favorite around here too!
Erma says
Tried it last week & everyone loved it.I'm making it again today & doubling the recipe.Thanks for sharing
mindymoser says
I'm glad they were a hit!
Valorie says
So very good! Moist and crumbly! This is a keeper!
Doreen says
Mindy, just finished baking these and WOW !! they are Fantstic. Thank you for sharing this recipe. 🙂 Merry Christmas... 🙂
mindymoser says
I'm so glad you liked it! Merry Christmas to you too 🙂
Diane says
What are the weight watchers points
Elmarie Taljaard says
I tried this recipe last night and because my husband doesn't enjoy very sweet bakes, I drizzled some fresh lemon juice over each muffin straight out of the oven. Amazing results! It just breaks the sweetness slightly and gives a freshness to it. He even took some to work today to share with co-workers
mindymoser says
I love the lemon juice idea! I'll have to try it 🙂
Gilly Huntington-Rainey says
I made a gluten free version of these and upped the bananas to 6 🤪 and whacked in some pecans too.
OMG they were so delicious!! They also freeze beautifully and warm up at 350 for about 10 mins. Makes the topping super crunchy and delish!! Thanks 🎼🎶🤗
mindymoser says
Yum! I'm going to have to try this. Thank you!
Shelly929 says
Hi for the GF version did u use an alternate for the flour? And with the upped bananas did u lessen the amount of the flour substitute?
Thanks!!
Dayna says
Going to make these this morning! The recipe sounds delicious!! Thank you for sharing your recipe. 💗
mindymoser says
Awesome! I hope you liked them 🙂
Bridget Karp says
Dear Mindy,
These banana bread muffins are AMAZING! I love the addition of the cinnamon in the muffins and the cinnamon sugar topping. I also added chocolate chips to mine. These are the best banana bread muffins I've ever made/eaten. I liked them so much and believe others should have your recipe, so I shared it on my blog in a blog post entitled "Brown Bananas: What To Do." Thank you for sharing!
mindymoser says
Thank you! You're so sweet 🙂
Kim says
These sound super yummy and the reviews are excellent! Wondering your thoughts on swapping out the the butter for oil, I have a dairy free family member. Thanks!
mindymoser says
I have used oil many times and they turn out great!
Cindee says
Wonderful and easy to make! Make them with my 3 yr old almost weekly now!
Nicholle says
This was a great recipe! I added 2 cups of cooked quinoa and it was amazing!
I’m a mom of 5 kids! a 10 yr old a 8 yr old, 6 yr old and 5 yr old twins and they ate these up right away😊
They eat muffins every day with breakfast so this was a great recipe to add to our list thanks Mindy 😘
mindymoser says
I'm so glad you're family liked them! I'll have to try adding quinoa 🙂
John says
I just made them and they are delicious I ate four of them and I will be making them for the holidays thank you for the recipe
Mindy says
I'm so glad you liked them 🙂
Pat Zuzack says
The cooking time was a lot longer than 15-18 minutes. Could be type of stove. Smell delicious, can't wait to eat them.
Mindy says
I hope you liked them 🙂
Amber says
This recipe was amazing. These muffins came out so moist and tasty... They were beautiful. I substituted the normal sugar for coconut sugar and they turned out perfectly. I highly recommend the recipe for anyone wanting delicious banana muffins with a cinnamon twist.
Mindy says
Thank you! I'm glad you liked them 🙂
Melissa says
These are really, really good!
I added chocolate chips and chopped pecans to the batter and frosted half of them with chocolate buttercream frosting ( which made them more like a cupcake.) They were all delicious.
The addition of the chocolate chips and chopped pecans extends the batter, so you get around 18 muffins.
I don’t normally review recipes; but, these were definitely worth of an excellent review! Kudos to you!☺️
Jeanne says
ABSOLUTELY THE BEST BANANA BREAD MUFFIN EVER! So easy too! I have made them 4 times ( no substitutions ) and they came out perfect each time. Hubby and friends love them. Thank you for this delicious easy recipe.
Michelle says
I love this recipe! My 8yr old is learning to bake and this is what we started with! Thank you so much!!!