Banana Cinnamon Muffins

Banana cinnamon muffins are the perfect way to use up extra ripe bananas! The muffins are extremely fluffy and light and taste just like banana bread in a muffin form!

I always get excited when I find ripe bananas because it means I can make banana bread! There's just something so comforting and warm about banana bread.

These Banana Cinnamon Muffins taste just like a cozy banana bread but in a cute muffin form, and topped with a delicious cinnamon sugar topping. They're easy to make so even little bakers will be able to help out making - and taste testing - them.

Looking for more banana recipes? Try my Banana Bread Overnight Oats, Banana Nut Muffins, Banana Bread or Peanut Butter Banana Cookies!

Table of Contents

• Ingredients
• Equipment Needed
• How to Make Banana Cinnamon Muffins
• Banana Cinnamon Muffins Nutritional Information
• How to Make Vegan Muffins
• How to Store Leftovers
• Recipe Tips and Tricks
• More Healthy Dessert Recipes
• Pin for Later
• Comments

Ingredients

To make this recipe you'll need:

• Ripe Bananas - the more ripe the bananas are, the stronger the banana flavor
• Sugar
• Unsweetened Applesauce - this is a healthy swap for traditional vegetable oil. You could also make your own!
• Eggs - you can swap for egg replacement to make this recipe vegan
• Vanilla Extract
• All Purpose Flour
• Baking Soda
• Salt
• Cinnamon
• Butter - you can swap for a non-dairy butter to make this vegan

Equipment Needed

To make this recipe you'll need:

• A medium bowl
• 2 small bowls
• 12 cup muffin tin
• Nonstick Cooking Spray or Muffin Liners (I like to use these reusable ones)

How to Make Banana Cinnamon Muffins

1. Preheat an oven to 375 degrees. Spay a muffin tin with nonstick cooking spray (or use muffin liners).
2. In a medium bowl, combine the mashed bananas, sugar, apple sauce, eggs and vanilla extract until well combined.
3. Slowly add in the flour, baking soda, salt and ground cinnamon and mix together.
4. Pour the banana muffin batter evenly into the muffin tin, about ¾ full.
5. Bake the muffins for 17-20 minutes or until golden browned and a toothpick can come out clean.
6. Remove the muffins from the oven and allow to cool.
7. In a small bowl, melt butter.
8. In a separate small bowl, combine the cinnamon and sugar.
9. When muffins are cooled, dip the tops of the muffins into the butter and then roll in the cinnamon sugar mix until the top of the muffin is lightly covered.

Banana Cinnamon Muffins Nutritional Information

Serving Size 1 muffin

 Number of Servings 12 

Calories 189 -  Total Fat 4 grams - Saturated Fat 2 grams - Trans Fat 0 grams - Unsaturated Fat 1 grams - Cholesterol 39 milligrams - Sodium 237 milligrams - Carbohydrates 36 grams - Fiber 1 grams - Sugar 20 grams - Protein 3 grams

How to Make Vegan Muffins

With 2 easy swaps you can make these muffins veganSwap out the eggs for egg replacement like Bob's Red Mill Egg Replacer

Use a non dairy butter (I like to use Miyokos) in place of butter

How to Store Leftovers

Leftovers should be stored in an airtight container for up to 5 days.

Extra muffins can also be frozen! To freeze, make sure the muffins are completely cooled and wrap in plastic wrap and then place into a freezer bag. Freeze for up to 6 months.

To defrost, take the muffins out of the freezer and put in the fridge to defrost 24 hours before eating.

Recipe Tips and Tricks

• The trick to getting these muffins to taste like banana bread is to use ripe bananas. The more ripe the bananas the stronger the flavor!
• Banana cinnamon muffins are a great recipe to make with little bakers. My toddler loves to help by using her kitchen helper to help me mix and scoop the batter.

More Healthy Dessert Recipes

Banana Chocolate Chip Muffins

Best Ever Chocolate Chip Cookies (Plant Based)

Fruit Salsa with Baked Cinnamon Chips

Chocolate Chip Cookie Pie (Vegan)

Easy Banana Bread

No Bake S'mores Puppy Chow (Muddy Buddies)

Chocolate Chip Cloud Cookies

Crustless Apple Pie (Slow Cooker)

3 Ingredient Gummy Bears

Cranberry Crisp Bars

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