Go Back

Cinnamon Banana Bread Muffins

Delightful muffins combining the sweetness of ripe bananas and the warm spice of cinnamon, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas, mashed Brown, spotty ones are perfect.
  • 1/3 cup melted butter Make sure it’s not too hot to avoid cooking the eggs.
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar
  • 1 large egg, beaten Can substitute with applesauce or flax egg.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1 teaspoon ground cinnamon For enhanced flavor.
Topping Ingredients
  • 1/2 cup brown sugar Can substitute with white sugar.
  • 1/3 cup all-purpose flour For the topping.
  • 1 teaspoon cinnamon For the topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, combine the mashed bananas with the melted butter and stir until well blended.
  3. Sprinkle in the baking soda and a pinch of salt, mixing thoroughly.
  4. Mix in the sugar, beaten egg, and vanilla extract until the mixture is smooth.
  5. Gently fold in 1 cup of flour and ground cinnamon until just combined.
  6. Pour the batter into the muffin tin, filling each cup about 2/3 full.
Topping and Baking
  1. For the topping, mix brown sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a bowl and sprinkle over the batter.
  2. Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
Cooling
  1. Allow muffins to cool slightly in the tin before transferring to a wire rack.
  2. Enjoy warm or at room temperature.

Notes

These muffins can be stored in an airtight container for 3-5 days or frozen for up to 3 months. Reheat in the microwave for a quick snack.