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Moist, fluffy, easy banana muffins topped with cinnamon and sugar are everything you love about banana bread in muffin form!
Muffins make a delicious grab-and-go breakfast or snack and these banana muffins are a favorite! We also love our classic Chocolate Chip Muffins and Blueberry Muffins.
A SNack we Love!
Banana bread is one of my favorite snacks of all time. Sometimes instead of banana bread loaves, we like to make banana muffins!
Why we love them:
- Easy. They are easier than Banana Bread and great for a crowd!
- Delicious. They taste amazing, are moist, and full of flavor.
- On the go. Muffins are great for throwing into school lunches or grabbing a couple for breakfast on your way out the door.
These are great for an easy breakfast or an after-school snack!
Ingredients
- all purpose flour
- baking powder
- baking soda
- salt
- ripe bananas – If you have a couple of days, place the bananas in a brown paper bag along with an apple to get naturally ripe bananas. To ripen the bananas even faster bake them in the oven or microwave. Check out our How to Ripen Bananas Faster post for details.
- sugar – can also use half granulated sugar and half brown sugar, if desired.
- egg
- butter
- sugar
- cinnamon
How to Make Banana Muffins
- BANANAS. Use three large bananas that are VERY ripe (almost black).
- Remove the peels. Mash in a bowl with a potato masher or two forks.
- PREP. Preheat the oven to 350°F. Prepare a muffin pan by greasing it with cooking spray or inserting cupcake liners.
- DRY INGREDIENTS. In a bowl, sift flour, baking powder, baking soda, and salt.
- WET INGREDIENTS. In a separate large bowl, mix mashed bananas, sugar, egg, and melted butter. Fold in flour mixture, and stir until smooth. For a light tender crumb don’t over-mix the batter.
- SCOOP. Use a cookie scoop to scoop batter or spoon into greased muffin tins to 2/3 or 3/4 full. Sprinkle with cinnamon and sugar.
- BAKE. Bake for 25 to 30 minutes. Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs they are done.
Different Size Muffins
To make mini muffins, bake for 10 to 15 minutes. For jumbo muffins, bake them at 350°F, but for around 30 to 35 minutes.
Recipe Tips
- Cool. Allow the muffins to cool a bit in the pan before placing them on a wire rack to cool completely.
- Nuts. Add chopped nuts like pecans or walnuts for even more flavor and texture (a muffin version of our Banana Nut Bread).
- Toppings. Leave off the cinnamon and sugar or make our Banana Crumb Muffins with a delicious streusel top.
- Chocolate chips. Use dark, milk, or semi-sweet chocolate chips, peanut butter chips, butterscotch chips, or a mixture of different types in these best banana muffins. Coat the chocolate chips in a little flour before adding them to the batter. Add the chocolate chips last.
Storing Info
- STORE easy banana bread muffins in an air-tight container or Ziploc bag on the counter at room temperature for up to 4 days. This can be extended for a few days if stored in the refrigerator.
- FREEZE. Put banana cinnamon muffins into a freezer-safe Ziploc bag and keep them in the freezer. Thaw on the counter or put them in the microwave to warm them up and enjoy!
For More Muffins:
Banana Muffins Recipe
Moist, fluffy banana muffins topped with cinnamon and sugar are everything you love about banana bread in muffin form!
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas mashed
- ¾ cup sugar
- 1 egg
- ⅓ cup butter melted
Cinnamon Sugar Mixture
- 2 tablespoons sugar
- 2 tablespoons cinnamon
Instructions
- Preheat the oven to 350°F. Prepare a muffin pan by greasing it with cooking spray or inserting cupcake liners.
- In a bowl, sift flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together bananas, sugar, egg, and melted butter. Fold in flour mixture, and stir until smooth. Scoop batter into greased muffin cups. Sprinkle with cinnamon and sugar.
- Bake for 25 to 30 minutes. Bake mini muffins for 10 to 15 minutes. Enjoy!
Video
Notes
STORE easy banana bread muffins in an air-tight container or Ziploc bag on the counter at room temperature for up to 4 days. This can be extended for a few days if stored in the refrigerator.
FREEZE. Put banana cinnamon muffins into a freezer-safe Ziploc bag and keep them in the freezer. Thaw on the counter or put them in the microwave to warm them up and enjoy!
Nutrition
Calories: 83kcal, Carbohydrates: 13g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 126mg, Potassium: 34mg, Sugar: 7g, Vitamin A: 90IU, Calcium: 18mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We love making these super easy muffins! They are so tasty!
Best Muffins! Super simple! My little boys loves making them with me !!
Having two ripe and a couple of frozen bananas on hand, this was an easy and fast recipe. I made no changes at all and they were absolutely perfect. Kept extras in a ziplock, but they only lasted til late afternoon before the fam ate them up.
Updating because I shamelessly made them again early this morning (they’re that good, quick, and easy!) Husband brought home bananas and nuts yesterday and asked for a repeat. Okayyyy, add the walnuts for sure if you can- the crunch is perfection.
Oh thank you!! I’m so glad to hear you all loved the muffins!
Delicious! Instead of choc chips, I added blueberries and we loved them!
These are the best!! We add chocolate chips for the perfect dessert!
Best ever! We added chocolate chips….my husband said they are better than panera !
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