Introduction
There’s something magical about the smell of bananas and cinnamon baking together. When I first experimented with banana bread muffins, I wasn’t expecting them to become such a favorite in my kitchen. These Cinnamon Banana Bread Muffins are warm, comforting, and perfect for breakfast or a mid-day snack. They carry all the nostalgia of classic banana bread but bake up faster and easier in muffin form. Whether you’re working with overripe bananas from the freezer or fresh ones from your counter, this recipe brings out the best of both worlds.
Table of Contents
Why You’ll Love Cinnamon Banana Bread Muffins
You’ll love these Cinnamon Banana Bread Muffins because they’re:
- Quick and easy: No mixer required—just a bowl and spoon.
- Perfect for breakfast or snack: Great with coffee, tea, or even as a sweet side with brunch.
- Moist and fluffy: Bananas keep them tender, while cinnamon adds cozy warmth.
- Freezer-friendly: Make a batch and store for busy mornings.
- Versatile: Dress them up with streusel, nuts, or a swirl of cream cheese.
If you’re a fan of banana bread breakfast muffins, banana cinnamon roll muffins, or even more indulgent treats like Bananas Foster muffins, this recipe will feel like home.
Ingredients
Here’s what you’ll need for these muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 medium ripe bananas (mashed)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- ⅓ cup melted butter (or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans, ½ cup chocolate chips
Step-by-Step Instructions
- Preheat oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Mash bananas: In a large mixing bowl, mash bananas until smooth.
- Combine wet ingredients: Add sugars, melted butter, egg, and vanilla to the mashed bananas. Stir until combined.
- Fold in dry mix: Gently add the dry ingredients into the wet mixture. Stir until just combined (do not overmix).
- Add extras: If using nuts or chocolate chips, fold them in.
- Fill muffin cups: Divide batter evenly among the muffin liners, filling about ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
How to Serve Cinnamon Banana Bread Muffins
These Cinnamon Banana Bread Muffins are delicious on their own, but you can take them to the next level with creative serving ideas:
- Warm with spreads: Enjoy them fresh out of the oven with a pat of butter, cream cheese, or even nut butter for a protein boost.
- Paired with drinks: A cup of hot coffee, chai tea, or even a latte makes these muffins a cozy breakfast companion.
- Grab-and-go snack: Wrap them individually for school lunches, office snacks, or road trips.
- Bananas Foster style: Drizzle warm caramel sauce on top and sprinkle with a dash of cinnamon sugar.
- Brunch platter: Serve alongside fresh fruit, yogurt, and scrambled eggs for a balanced breakfast spread.
- Dessert option: Heat them slightly and serve with a scoop of vanilla ice cream.
- Kid-friendly treat: Add mini chocolate chips and serve with a glass of cold milk.
These serving ideas turn simple muffins into versatile treats that fit any occasion.
How to Store Cinnamon Banana Bread Muffins
Proper storage keeps your Cinnamon Banana Bread Muffins tasting fresh longer:
- Room Temperature: Store in an airtight container for up to 3 days. A slice of bread inside the container helps retain moisture.
- Refrigerator: Lasts up to 1 week when sealed. Warm them briefly before serving for the best flavor.
- Freezer: Wrap each muffin individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. To reheat, thaw at room temperature or warm in the oven for 10 minutes.
If you’re a fan of batch baking, you’ll appreciate that these muffins freeze beautifully. They’re one of the best frozen banana muffin recipes for meal prep mornings.
Tips to Make Cinnamon Banana Bread Muffins
- Banana ripeness matters: Use deeply speckled bananas for the best sweetness.
- Don’t overmix: Stir just until ingredients combine; this keeps the Cinnamon Banana Bread Muffins fluffy.
- Upgrade with toppings: Sprinkle a cinnamon-sugar blend on top before baking for a crunchy crust.
- Dairy-free swap: Substitute melted coconut oil or vegan butter for a dairy-free version.
- Nutty crunch: Add walnuts or pecans for texture and earthy flavor.
- Bakery-style look: Fill muffin cups generously and bake at a slightly higher temperature (375°F for the first 5 minutes, then reduce to 350°F).
- Moisture booster: Add a spoonful of Greek yogurt or sour cream to the batter.
Variations
Muffins are endlessly adaptable, and these are no exception:
- Banana Cinnamon Roll Muffins: Add a swirl of cinnamon-sugar filling before baking and top with cream cheese glaze.
- Bananas Foster Muffins: Infuse the batter with a splash of rum extract, then drizzle caramel sauce on top.
- Chocolate Chip Banana Muffins: Fold in semi-sweet chocolate chips or chunks for extra indulgence.
- Healthy Banana Muffins: Swap half the flour with whole wheat, reduce sugar, and add flaxseed.
- Pumpkin Banana Muffins: Stir in ½ cup pumpkin puree with a dash of nutmeg and cloves for a fall twist.
- Streusel Banana Muffins: Add a crumbly topping of flour, butter, cinnamon, and sugar for a bakery-style finish.
- Nut-Free Muffins: Leave out nuts and add dried fruit like cranberries or raisins.
Don’t miss our cozy fall favorite Pumpkin Muffins for another variation.
FAQs
Can I make these muffins gluten-free?
Yes, just swap all-purpose flour with a gluten-free 1:1 baking blend.
Can I use frozen bananas?
Absolutely. Thaw and drain any excess liquid before mashing.
How do I make these muffins healthier?
Reduce sugar, swap butter with applesauce, and use whole wheat flour.
Final Thoughts
These Cinnamon Banana Bread Muffins are everything I love about home baking: simple ingredients, comforting flavors, and endless variations. They remind me of cozy mornings at my grandmother’s table when a warm muffin and a cup of coffee felt like the best way to start the day. Whether you’re looking for quick banana bread muffins or something a little more adventurous like Banana Foster muffins, this recipe will quickly become a staple in your kitchen.
Looking for inspiration? Try this Banana Bread Recipe for a classic version, or check out Super Moist Chocolate Chip Banana Bread if you love a chocolate twist. Don’t miss our Double Chocolate Zucchini Bread for another easy baking recipe.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Cinnamon Banana Bread Muffins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These cinnamon banana bread muffins are moist, fluffy, and filled with the warm flavor of ripe bananas and ground cinnamon. They’re quick to make and perfect for breakfast or snack time.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 medium ripe bananas (mashed)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- ⅓ cup melted butter (or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans, ½ cup chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. Mash bananas in a large mixing bowl.
4. Add sugars, melted butter, egg, and vanilla to bananas and stir until combined.
5. Fold in dry mixture until just combined.
6. Stir in nuts or chocolate chips if using.
7. Divide batter evenly into muffin liners.
8. Bake for 18–22 minutes, or until toothpick comes out clean.
9. Cool for 5 minutes in pan, then transfer to rack.
Notes
Use overripe bananas for best flavor.
Don’t overmix the batter to keep muffins tender.
These muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 14g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg