Cinnamon banana bread muffins fresh out of the oven

Cinnamon Banana Bread Muffins

ByOlivia Carter
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Why Make This Recipe

Cinnamon Banana Bread Muffins are not just a delicious treat but also a great way to use up overripe bananas. They are soft, flavorful, and perfect for breakfast, snacks, or dessert. The combination of sweet bananas with warm cinnamon creates a comforting aroma that fills your kitchen while baking. Plus, these muffins are easy to make and do not require any special equipment. You will be delighted with the results!

How to Make Cinnamon Banana Bread Muffins

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir in the melted butter into the mashed bananas.
  4. Add baking soda and salt, and mix well.
  5. Stir in the sugar, beaten egg, and vanilla extract until combined.
  6. Gradually add the flour and ground cinnamon, mixing until just combined.
  7. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Cinnamon Banana Bread Muffins

These muffins are best served warm, straight from the oven or reheated slightly. They can be enjoyed plain, or you can add a pat of butter on top for extra richness. Pair them with a cup of coffee or tea for a delightful snack or breakfast treat!

How to Store Cinnamon Banana Bread Muffins

To store your muffins, place them in an airtight container at room temperature. They will stay fresh for about 2-3 days. If you want to keep them for a longer time, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They will last for about 2-3 months in the freezer.

Tips to Make Cinnamon Banana Bread Muffins

  • Make sure your bananas are very ripe for the best flavor and sweetness.
  • Do not overmix the batter; mix until just combined for a fluffy texture.
  • For an added touch, sprinkle a little cinnamon sugar on top of the muffins before baking.
  • Feel free to add nuts or chocolate chips for extra flavor!

Variation

You can easily customize this recipe by adding ingredients like chopped walnuts, pecans, or mini chocolate chips. For a healthier twist, you can replace some of the sugar with honey or maple syrup.

FAQs

Q: Can I make these muffins without eggs?
A: Yes, you can replace the egg with 1/4 cup of applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).

Q: How can I tell if my muffins are done baking?
A: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.

Q: Can I use frozen bananas?
A: Yes, thaw the frozen bananas and drain excess liquid before mashing them for the best results.

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Cinnamon Banana Bread Muffins

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian
Print Recipe

Description

Soft and flavorful muffins made with ripe bananas and warm cinnamon, perfect for breakfast, snacks, or dessert.

Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mash the ripe bananas with a fork until smooth.
  3. Stir in the melted butter into the mashed bananas.
  4. Add baking soda and salt, and mix well.
  5. Stir in the sugar, beaten egg, and vanilla extract until combined.
  6. Gradually add the flour and ground cinnamon, mixing until just combined.
  7. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best flavor, use very ripe bananas. Optionally, sprinkle cinnamon sugar on top before baking or add nuts/chocolate chips for extra flavor.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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