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