These banana cinnamon muffins have everything you love about banana bread but in a fun and delicious handheld muffin! They feature a banana muffin base with a delectable cinnamon ripple that is completely irresistible. Not to mention, you can prepare them from start to finish in less than half an hour!
Cinnamon Ripple Banana Muffins
Aren't bananas one of the best baking ingredients around? They add flavor, natural sweetness, and the perfect amount of moisture to make a bread (or muffin) that is truly delicious!
These muffins taste just like banana bread but have the extra special touch of the added cinnamon sugar ripple! They are so ridiculously good that you won't be able to eat just one!
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If you love whipping up some tasty treats with ripe bananas, go ahead and take a look at all of my delicious banana recipes!
🥘 Banana Cinnamon Muffin Ingredients
Grab your overly-ripe bananas and a few baking staples to get started! You should be able to find anything you may be missing on the baking aisle.
Banana Muffins
- Bananas - 2⅓ cups of overripe, browned bananas. This will be somewhere between 2 and 3 bananas.
- Eggs - 2 large room-temperature eggs.
- Butter - ½ cup of butter that has been melted and then lightly cooled.
- Brown Sugar - ¾ cup of light brown sugar, packed.
- Vanilla - 2 teaspoons of pure vanilla extract.
- Baking Powder - 1 teaspoon of baking powder.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - ¼ teaspoon of salt.
- Flour - 2 cups of all-purpose flour, spooned and leveled.
Cinnamon Sugar
- Sugar - ¼ cup of white granulated sugar.
- Cinnamon - 1 tablespoon of ground cinnamon.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Banana Cinnamon Muffins
Mash your bananas and then mix everything together (yes, it's that easy!) Before you begin, make sure you have your muffin pan, a mixing bowl, and your measuring utensils.
This recipe will make about 16 muffins, but you can easily store any leftovers for later!
- Preheat. Preheat the oven to 350°F (175°C/Gas Mark 4) and lightly grease your muffin pans or use paper cupcake liners.
- Mash. In a large bowl, add the 2⅓ cups (350 grams) of overripe bananas and 2 large eggs (100 grams). Mash and combine, then add the melted ½ cup (113.5 grams) of butter. Stir until combined.
- Combine. Add the ¾ cup (165 grams) of light brown sugar and 2 teaspoons (10 milliliters) of vanilla extract and stir, then add 1 teaspoon each (4 grams) of baking powder and baking soda and ¼ teaspoon (1.5 grams) of salt. Mix until well combined, then fold in the 2 cups (250 grams) of all-purpose flour until just combined. *The batter will be lumpy.
- Stir. Combine the ¼ cup (50 grams) of sugar and 1 tablespoon (8 grams) of ground cinnamon to make the cinnamon sugar for the ripple filling in the muffins.
- Portion. Portion the batter into your prepared muffin tin with approximately ⅓ cup batter topped with a sprinkle of cinnamon sugar. Add another 2-3 tablespoons of batter on top of the cinnamon, then sprinkle more cinnamon sugar on the muffin tops if desired.
- Bake. Bake at 350°F (175°C/Gas Mark 4) for 14-16 minutes or until a toothpick comes out clean when inserted into the center of your muffins.
- Cool. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer onto a wire cooling rack to cool completely.
🍴 What To Serve With Muffins
Whether you are serving your muffins for breakfast or brunch, they will pair wonderfully with Greek yogurt fruit salad and air fryer bacon. It will be a tasty, well-rounded meal!
Check out more tasty brunch ideas and breakfast recipes here! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Use approximately 1-1½ large bananas per cup. So for this recipe, you will need 2-3 bananas.
- Each ½ cup of butter is 1 stick or 8 tablespoons.
- The riper the bananas, the more flavorful and sweet your muffins will be.
- If you don't have overripe bananas on hand, you can easily ripen them in your oven! Just lay them, unpeeled, onto a foil-lined baking sheet and then bake them in the oven at 300°F (150°C/Gas Mark 2) for 15-20 minutes, or until completely black. Let them cool before peeling.
- If baking mini banana muffins, keep the temperature the same but check for doneness beginning at about 9 minutes.
🥡 Storing
Place your muffins into an airtight container lined with paper towels. They can be kept at room temperature or in the fridge for 4-5 days.
Freezing Muffins
Individually wrap each muffin in plastic wrap and then place them all into a large storage bag. They can be frozen for up to 2 months. When ready, let them thaw at room temperature.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
You can add any of your favorite mix-ins! Try these banana muffins with chocolate chips, dried fruit (like raisins or craisins), or your favorite type of nuts.
Not everyone has browned bananas on the counter and ready to go. If your bananas are still yellow, lay them, unpeeled, onto a foil-lined baking sheet and then bake them in the oven at 300°F (150°C/Gas Mark 2) for 15-20 minutes, or until completely black. Let them cool before peeling.
Yep! You can easily freeze these muffins and then thaw them for a quick on-the-go breakfast! Let them cool completely, and then wrap each one separately in plastic wrap. Then, you can place them all into a zip-top bag and freeze them for up to 2 months.
😋 More Amazing Muffin Recipes
- Raspberry White Chocolate Muffins - Subtly sweet muffins that are chock full of fresh raspberries and white chocolate.
- Pumpkin Zucchini Muffins - Nutrient-packed muffins are the best way to start your day.
- Strawberry Yogurt Muffins - The key ingredients in these muffins are Greek yogurt and strawberries.
- Banana Blueberry Muffins - Moist banana muffins with pops of juicy blueberries.
- Raisin Bran Muffins - Perfect for breakfast, these muffins feature a well-loved and popular cereal.
- Protein Powder Chocolate Banana Muffins - Chocolate protein powder and dark chocolate chunks make these muffins extra indulgent.
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📖 Recipe Card
Banana Cinnamon Muffins
Ingredients
- 2⅓ cups overripe bananas (overripe, browned bananas)
- 2 large eggs (at room temperature)
- ½ cup butter (melted and cooled slightly)
- ¾ cup light brown sugar
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups all-purpose flour
Cinnamon Sugar
- ¼ cup sugar
- 1 tablespoon ground cinnamon
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat the oven to 350°F (175°C/Gas Mark 4) and lightly grease your muffin pans or use paper cupcake liners.
- In a large bowl add the 2⅓ cups overripe bananas and 2 large eggs. Mash and combine then add the melted ½ cup butter. Stir until combined.
- Add the ¾ cup light brown sugar and 2 teaspoon vanilla extract and stir, then add the 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Mix until well combined then fold in the 2 cups all-purpose flour until just combined. *The batter will be lumpy.
- Combine the ¼ cup sugar and 1 tablespoon ground cinnamon to make the cinnamon sugar for the ripple filling in the muffins.
- Portion the batter into your prepared muffin tin with approximately ⅓ cup batter topped with a sprinkle of the cinnamon sugar. Add another 2-3 tablespoons of batter on top of the cinnamon then sprinkle more cinnamon sugar on the muffin tops if desired.
- Bake at 350°F (175°C/Gas Mark 4) for 14-16 minutes or until a toothpick comes out clean when inserted into the center of your muffins.
- Allow the muffins to cool for 5 minutes in the muffin pan then transfer onto a wire cooling rack to cool completely.
Notes
- Use approximately 1-1½ large bananas per cup. So for this recipe, you will need 2-3 bananas.
- Each ½ cup of butter is 1 stick or 8 tablespoons.
- The riper the bananas, the more flavorful and sweet your muffins will be.
- If you don't have overripe bananas on hand, you can easily ripen them in your oven! Just lay them, unpeeled, onto a foil-lined baking sheet and then bake them in the oven at 300°F (150°C/Gas Mark 2) for 15-20 minutes, or until completely black. Let them cool before peeling.
- If baking mini banana muffins, keep the temperature the same but check for doneness beginning at about 9 minutes.
- To store: Place your muffins into an airtight container lined with paper towels. They can be kept at room temperature or in the fridge for 4-5 days.
- To freeze: Individually wrap each muffin in plastic wrap and then place them all into a large storage bag. They can be frozen for up to 2 months. When ready, let them thaw at room temperature.
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