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Banana Muffins taste like banana bread in muffin form with a sweet cinnamon & butter topping. All you need is one bowl. No mixer needed!
BANANA MUFFINS RECIPE
There is something so comforting about a piece of warm banana bread or banana muffin. I always looked forward to a piece of warm banana bread slathered in butter as an after school treat.
Brown and ripe bananas never seem to be a problem at my house. Which is fine by me because it just means I can make these cinnamon banana bread muffins all the time. Life could be worse, right?!
BANANA MUFFINS WITH CINNAMON & SUGAR TOPPING
Quick bread recipes and muffin recipes are hit & miss for me. They either bake up perfectly with a nice rounded top, they sink horribly in the middle, or they don’t cook all the way through no matter how long they’ve been in the oven.
These cinnamon banana bread muffins were a nice surprise for me. They bake up perfectly round and tall each time! They’re light but still dense with lots of banana flavor. And they have the surprise of a buttery cinnamon & sugar topping that is just incredible.
HOW TO MAKE BANANA BREAD MUFFINS
Canola or Vegetable Oil
Mashed Bananas – For this recipe you will need about 2 bananas.
One bowl is all you need and no mixer! I use a wooden spoon or spatula to mix it all together. The best part is at the end when you dip the warm muffins in melted butter and then into a cinnamon & sugar mixture.
My kids just lick off the butter and sugar topping…. and it’s just so good you may do the same 🙂
MY TIPS FOR THIS BANANA MUFFIN RECIPE
- For best banana flavor be sure and use a very ripe banana. Like so ripe that people question your sanity by using such an ugly looking banana!
- The best way to tell if the muffins are done is to use a toothpick and insert it into the top middle of the muffin. If it comes out wet then it’s not done. You want it to come out with moist crumbs. You can also gently touch your finger to the top of the muffin and it should spring back. The muffins should look done, not look like there is some wet batter still on top.
- If you can handle the hotness, I like to take the muffins out of the pan and let them cool completely on a cooling rack. That way they don’t get too dry as they sit in the hot muffin pan.
- If you want smaller muffins then don’t fill the muffin cups as high. Fill about halfway and you should get about 18 muffins out of the recipe.
TRY THESE OTHER BANANA BREAD RECIPES
- Greek Yogurt Banana Muffins
- Banana Bread Cake with Cream Cheese Frosting
- Banana Pumpkin Chocolate Chip Bread
- Banana Bread
Cinnamon Banana Bread Muffins
banana bread muffins
- 2/3 cup granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 2/3 cup mashed banana (about 2 small bananas)
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
cinnamon & sugar topping
- 3 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.
- In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
- Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
- Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
- Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked).
- Remove muffins from pan to a cooling rack.
- For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
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1/2 vegetable or canola oil – 1/2 of what?!
So sorry! I’ll fix that. It’s 1/2 cup vegetable or canola oil.
The recipe said a 1/2 CUP of vegetable or canola oil!
Because she corrected it. See previous comment and rsponse..doh.
I made these with the smaller (1¾) muffin pan and found that 17 – 21 mins was too long. They become hard and dry. Any suggestions on temp and/or cook time?
The temperature is correct but if your pan is smaller, holds less batter, then just set the cook time for lower (like 12-14 minutes) and check from there. All ovens are so different, so the cook time could vary depending on your oven. Hope that helps.
These muffins are tasty and a good way to use up ripe bananas and leftover cinnamon sugar from a previous recipe! Will make again.
Thank you! I’m so happy to hear you liked the recipe!
I have used this recipe a dozen times (without topping) and they always come out super yummy. My picky toddler also loves them! After making them a few times, I switched the vegetable oil for half coconut oil and half butter. Even more yummy 😋
Coconut oil is an amazing substitution in baking and I love the taste it brings to a recipe! Thank you for your comment!
I made this as an easy sweet snack and my kids loved it. Thank you for sharing this recipe!
Loved these muffins! Made exactly as the recipe states and they turned out perfectly. Love the cinnamon twist and yummy sugar/butter on top. Even froze some for quick breakfasts (microwaved) on the run.
These are delicious and I’m going to be saving it as my favorite! Thanks!
Wow! So simple AND delicious! This one is definitly going on my keep list! Thanks!
I love hearing this!! I ALWAYS make these muffins with old/brown bananas. So glad you love them too 🙂
Muffins were delicious! My daughter approves!
Do you need ti refrigerante them afternight?
How long can they last with no refrigeration?
I have never refrigerated these muffins. You can if you want to but I just leave mine at room temperature.
wow, they sound delicious! can I use brown sugar instead of white granulated?
They really are so yummy! Yes I think you could use brown sugar and be ok still. The two sugars do different things to baked goods so I can’t say for sure how the final product would be. But it’s worth a try as I think it would be just fine 🙂
Worked fine for me, with brown sugar! (I figured the bananas were sweet enough and so wanted a more subtle sweetness. Left off the topping.) Also substituted for wholemeal flour (1.25c + 1T soy/milk).
Did this in a four-hole pie maker appliance (bake for 7 minutes) and got 11.5 muffins, so worked wonderfully I think 🙂 Thank you for this recipe!
I used 1/3 white sugar and 1/3 brown sugar in the mix. I also did a half white and half brown topping. I threw in some walnut pieces as well. Turned out great and may even cut some more white sugar out next time. Yummy!
These muffins are amazing and delicious! I am just wondering, can a person freeze them at all?
Totally! I love freezing muffins!
I made these muffins last night. I followed the recipe exactly as stated. The muffins turned out wonderful!! I will be making them again and again!! Will add pecans to my next batch but they are also great just as they are. Definitely a keeper!! Thank you!
Oh wow, pecans sound like a wonderful addition to these muffins. I love that everyone is enjoying these muffins so much because I still make them all the time! My kids can’t get enough 🙂
You know a great recipe when it can be adapted and still make something DELICIOUS! I used coconut oil (from a recommendation below) and brown and white sugar along with chocolate chips. Otherwise, I followed it to a “T”. What I came out with were a batch of moist, light muffins. This recipe is a keeper. I rarely leave comments. However, I just had to compliment the author. THANK YOU for sharing this with the world.
Thank you so much for your comment and review. I really do appreciate it 🙂
Hi. Loved the recipe! I was just wondering why my muffin dough was a little bit raw in some parts of the muffin, like on top and as well on the bottom. I cooked them for about 17 minutes and they were definitely cooked everywhere else. Just wondering what I did wrong. They are delicious though! will make again for sure.
Some of my muffins turn out with that little tiny raw part at the top too. But if you let them cool completely they tend to come together. If you eat them warm right out of the oven, I noticed the muffins had a little tiny raw part that was still there. Or you could try cooking them for maybe one minute longer and see if that helps.
I was wondering if these muffin freeze well?
I am also planning on using applesauce in place of the oil. Plus I have no vanilla extract. So planning on using banana extract instead.
Will they freeze well? I will eat them once or twice a month. I will be the only person eating them
Yes these freeze well. Enjoy! I will add a note to the recipe about freezing them. And the banana extract sounds like a great idea.
I just made these this afternoon for an after-school snack for my grandchildren. They were a huge hit and everyone wanted to take some home with them. Since my grandchildren are 2, 5, and 7, that is the best review of all. As the cook, I thank you for such an easy recipe!
You’re very welcome. So happy to hear they were a bit.
How long do these last with o refrigeration?
Ours usually don’t last long enough for me to know but I would say muffins stored at room temperature are good for at least 3-4 days.
Hi muffins were gorgeous. We added chicolate chips too.
Just made these…added chocolate chips.
Mine were a bit raw in some parts too.
It sounds like they may have just needed one to two more minutes of cook time. Mine have been a bit raw a few times when I’ve made them, but it’s usually because I pulled them out a little bit too early.
hello! i made your easy-peasy recipe the other day and i heard they were delicious! thank you for posting this recipe.
i have a quick question: what can i use a substitute for the eggs that’s NOT applesauce? my niece would love these but she has an egg allergy. i think she can have baked goods but i’d rather avoid it for her safety.
thanks for any suggestions you may be able to provide!
I honestly have no idea. I don’t have any egg allergies that I deal with so I would hate to suggest something when I have no clue. I know of another blogger that uses ground flax seed instead of egg. Maybe you could find ground flax seed on amazon?? Not sure. I googled it and this is what it said : “Egg Substitutes for Binding:
“Flax egg” – Mix 1 Tablespoon ground flax seed with 3 Tablespoons hot water. Set aside for a few minutes until the mixture thickens.” I hope that helps. Good luck.
I didn’t have any eggs, I researched that half a banana is a substitute for one egg. So I added an extra whole banana.. Taste amazing!!
Great idea! Thanks for sharing that it worked.
Use flax seeds. One table spoon milled (ground) flax seed and three tablespoons of water per egg. Stir it and let it sit for 5 minutes. Then add into the batter just like you would with an egg ?
You may have gotten an answer by now. I just came across this recipe. As a vegetarian, I use a rounded tablespoon of plain yogurt as a substitute for 1 egg in any recipe.
Sgraf. They sell egg substitutes in a powder form and all you have to add is water. You just need to adjust your cooking to 0-5 minutes more and you won’t know there is no eggs in there.
my son has an egg allergy. You can actually by a powder in the baking aisle called egg replacer or i use chia seeds! 1 tbsp chia seed plus 1 tbap water sit a few minutes and it replaces one egg.
I made most of them as regular size muffins with the topping and some of them as mini muffins with chocolate chips for the kids. I found both to be dry and way too sweet. This was not a hit at our house.
So sorry to hear this. Thanks for taking the time to leave your feedback 🙂
I’ve been baking for 40 yrs. Just wanted to let you know that the little bits of raw muffin is actually bits of mashed banana that didn’t get fully mixed in with the rest but it’s okay. It happens. They’re not really under baked. I think that is what makes them moist and delicious! I love them! Thanks for sharing!
I tried to save this to Pinterest but when i did, i got a notification saying that your link may lead to inappropriate content 🙁
It should be fixed now. Someone reported all my pins as spam on Pinterest which then caused pinterest to block them all. I sorted it out and it should work 🙂
These muffins were so delicious. I’m not the kind of person who usually leaves reviews or whatever, and I’m definitely not the kind of person to send recipes to my family and friends but I’m going to make an exception in this case!
So good to hear! I am thankful you came back to leave your review. And please, share the recipe! I love sharing recipes 🙂
Can I substitute yogurt for the vegetable oil?
Maybe that would work? I really can’t say because I have never tried using yogurt instead. Usually the substitute for oil is applesauce. So maybe try half applesauce and half oil and see how you like that.
Very good. Instead of dipping in melted butter I mixed 1 part cinnamon with 6 parts touribino sugar, sprinkled on each muffin then put them in the oven. My wife is not much of a sweet eatter but she liked this one. Thanks.
I made these this weekend and I used coconut oil instead of vegetable oil and a little less sugar and put a bit of almond milk in it and they turned out so good! Thank you for sharing your recipe!
Just made these today and I LOVED them! Only changes I made were with the flour (used whole wheat,) and I added raisins…because I just love raisins. Thanks for a great fast and easy recipe!
Yummy! I’ve used the white wheat flour before and we loved that. Raisins sound like a delicious add too. So glad you liked these muffins.
I have made these muffins several times. I married a man whose mom cooks everything from scratch. It was very hard at first to adjust to that. It’s been 8 years, so I am over it now! However, he told me after I made these that they were better then his mom’s! Now, I know that might not be the whole truth, but he ate all of them before I could even try one! haha. Thank you so sharing. I have also made them with sesame seed oil, and grape seed oil with out any problems!
Just wondering how many this makes?
Have not made yet but sounds great
12 muffins. Enjoy 🙂
Holy moly these are delicious! I just did a happy dance eating one in the kitchen. Thank you for this recipe!!!
haha, I love it! They are addicting, huh?! So happy to hear they’re a hit.
Awesome and easy!
OMG! I hope I never lose this recipe.. I made mini ones for my 2 littles (13 mins to bake) and they are so scrumptious. I want to wake them up just so they can try them (but I won’t cut u NEVER wake a sleeping baby, even though he’s 12 months old). They are going to be in heaven! Thank you so much for this recipe! Printing it and its going in my baking arsenal!
I love hearing this. So happy to hear they were a hit. Thanks so much for coming back to comment and rate the recipe. I appreciate it!
Made the muffin recipe, used mini muffin tins and mini chocolate chips and baked 13(ish) mins. Didn’t use the sugar top since I added chocolate and they turned out beautiful!
These are so great! My mom only eats bananas when they are green, and needless to say, she lets them get ripe….and doesn’t eat them! So, I found your recipe and have been making them every couple of weeks! So yummy and easy. Thank you!
Had ripe bananas but didnt want to make normal muffins. These are delicious!!! I already shared it with other family members.
Thank you for sharing the recipe with others! And I am very happy you loved these muffins. I won’t even admit how often I make them at my house 🙂 My kids love these!
I’m wondering if I can substitute almond flour or coconut flour for regular flour?
I’ve never personally done that but others have said it works just fine using those other flours. Enjoy!
Curious if I could make this recipe in a loaf pan instead of muffins? If so, what would the bake time be?
That’s a great question…. I am not sure? I think it would work just fine, but I’ve never tried it myself so I can’t say for sure that it does. Most quick breads take 45 minutes and more to bake. I would start at 45 minutes and then adjust the cook time as needed from there. If you try it I really hope it works. You have me super curious now so maybe I’ll give it a try!
Great news….. the bread turned out wonderful! I lowered the temperature to 350 degrees and it took 40 minutes. I then just spooned some of the melted butter over the bread and then topped it with the cinnamon sugar.
Did the same! Amazing! Great recommendation and happy I saw yours because I doubled the recipe and got 24 mini muffins and had enough for a perfect loaf! Ty ty ty!
These were amazing!!! They were perfectly moist and everything. I added blueberries and for the topping added some brown sugar as well.
Subbed eggs with applesauce + baking powder because my son has an allergy — these turned out wonderfully!
how much baking powder?
These are light and delicious and simple. We all loved them though half of us are not banana fans. I subbed our homemade applesauce for half the oil and half the bananas. Thanks!
All I can say is pure 100% Deliciousness! I add some chocolate chips just because I love chocolate chips in everything. Thank you for sharing. I will make these a lot.
Can I make them with the paper muffin cups? Or, will they be too soggy?
Yes. I am sure using the wrappers would be fine.
Thanks, I made them in the paper cups and they are delicious. I used coconut oil and they came out a bit too oily. I think I will decrease the oil a bit. I also plan to add nuts the next time as I like a crunch in each bite. Thank you for sharing a simple recipe and answering my question.
Baked for 17 mins at 375° and they came out dry & burnt. The tops are edible, so we’ve been enjoying “muffin tops”. May be my oven, though it’s usually spot on. Great flavor though. Going to try again at 350° for 15 mins.
Just made these yummy muffins with a couple of bananas I had on the counter that had “seen better days”! I was going to go to my tried and true recipe from an old cookbook called the “Silver Pallet” and decided to give yours a whirl.
I especially loved the fact that it was ONE bowl and used a whisk. Didn’t have to break out the mixer or anything else. Whipped them up in no time…Baked them for 17 mins but need another minute and they were perfect!
Thanks so much! Diana
Just made these today and they are wonderful!! Thank you for sharing such a “everything is in the pantry” recipe!! So delicious!
Wow! What a great recipe! My hubby and son loved them. I keep only brown sugar in my pantry, so I substituted that for the white sugar and they were fantastic! I also used Swans Down cake flour instead of all purpose because that’s all I had on hand and the results were delicious. I baked at 375° for exactly 17 minutes in a standard muffin pan and then dipped the tops in melted butter and then the brown sugar/cinnamon crumble mixture and they were all gone by bedtime. I wish I could post a picture of my end results, but please try for yourself…..they won’t disappoint!
I have made one batch and one hour later my 3 kids left just 4 for me and dad! Excelent
haha, sounds like my kids…. if I ever want one I know I better grab it fast 🙂
I have the same banana problem. We always buy a bunch, but I don’t know if any of us are actually eating them! Once they get all speckled, I like to freeze them for smoothies, but eventually my freezer starts to overflow. I’m gonna want to make these tasty looking muffins with my extras.
I am the same way! Save them for smoothies. I *think* we eat bananas but yet we still always have so many ripe bananas, haha 🙂 so who knows!
has anyone tried making these with whole wheat flour?
I have not tried whole wheat flour, but I do know that it can make baked goods come out very dense and drier. If you want whole wheat, maybe try the white whole wheat flour. The white whole wheat flour usually does better in breads and baked goods. Or use half all-purpose and half wheat.
I made these with 1 cup of whole white wheat flour instead of 1 and 2/3 AP and they came out great! These muffins are a new family favorite!
Thanks for sharing how it works with wheat flour! So glad you liked the recipe!
Perfection!! Just whipped these up tonite. I loved just using a whisk. Couldn’t have been any easier! I used paper muffin cups and they came out perfect! Loved the cinnamon/sugar topping. I will definitely use this recipe again when I have some overly ripe bananas.
I’m excited to try these for school lunch boxes- will they freeze? Without the topping maybe?
They should do well freezing. I have not frozen these muffins so I can’t say for sure how the texture would be afterwards. But I am fairly certain they would freeze fine. As for the topping, I would freeze them with the topping on it because the topping is so good on these muffins.
These muffins are so delicious!!! My family loves them and my co-workers love them. This recipe has made it to my notebook of “keeper” recipes!
I made these muffins for the residents of a facility i work in and they LOVED them. Even the one that complains about everything, had no complaints!
I call that a definite win! Two of my kids literally complain about anything put in front of them. I think they do it just to annoy me, haha 🙂 So happy to hear they all enjoyed these muffins! Thanks for letting me know.
I made these with only 1/2 cup sugar, (1 cup of whole wheat pastry flour and 2/3 cup of ground almond meal) – to replace the 1&2/3cups flour…. and left out the topping. They were delicious, and made a great breakfast option for busy mornings!!
I had bananas that were getting over ripe and found this recipe. They are delicious, I made just as the recipe is written. Very easy and fast to put together. This recipe will be a keeper.
Love this recipe, so easy, so yum. I am assuming the calories refer to the usual /100g. Hope so 😀 Next time I will put some raspberries on top before baking.
I’ve been baking Banana Bread for years, and sometimes, into muffin pans. This recipe is spot on! Excellent. I lightly toasted a 1/2 cup of pecans, let them cool, and added them to the batter, and they were perfect for my wife’s Mother’s Day breakfast… she loved them with her coffee, and opening up cards and gifts with me and our girls! The only thing I did differently was to simply sprinkle a touch of cinnamon and sugar on top after pouring the batter into the 12 cup tin prior to baking. Thank you, this recipe is a winner. Cheers!
Jessica, thank you so much for this recipe. I made a batch for my husband’s grandpa and he loved them! Thank you again for the time and effort you give to this blog, many blessings to you and your family.
You’re so sweet. Thank YOU. This blog is like my 5th child and it’s the only child that does not talk back and misbehave 🙂 I love blogging!
Your Banana Cinnamon Muffins are terrific. I have baked for over fifty years and a muffin has never turned out so beautiful. I put chopped walnuts into the mix. Outstanding!
You’re so sweet! Thank you. I’ll admit, that’s why I love these muffins because they bake up perfectly. The addition of walnuts sounds like a terrific idea.
I just finished making these… Absolutely delicious! Once minor change to the recipe I used brown sugar instead of granulated sugar because that’s what I had on hand. Plus, omitted the vanilla because I didn’t have any on hand. This recipe is a keeper… absolutely delicious.
One of the best banana muffins I’ve ever made.So happy my neighbor gave me 2 large bananas that had gotten too ripe for them. Love the buttery cinnamon sugar topping. And I also added chopped walnuts. This will definitely make a repeat performance in my kitchen!
My family loves these muffins! They are easy to put together and come out perfect every time.
Baked these with my 10 year old daughter and they were SO GOOD!!!! Me and all 3 kids, plus various friends and family all LOVED them! I followed recipe exactly (except had to use mostly coconut oil since I was almost out of canola oil). I doubled it and got 24 awesome muffins. My youngest and I have been trying banana bread recipes and haven’t had any luck until now! Light, fluffy, great flavor….Thank you so much for sharing this fantastic recipe! I will make these forever! 🙂
You’re so welcome and I am so happy you all loved these muffins!
I had a few ripe bananas that I didn’t want to go to waste and I found this simple yet very delicious recipe. Muffins came out moist and not too sweet but just perfect. Only different thing I did was use half olive oil and half applesauce for the 1/2 oil. Other than that I follow the recipe. Thank you!
Just made a batch of these for my mom and my brother and they were a hit! Plus a great way to use up over ripe bananas! I only had 7 muffin liners so I made the rest into a mini loaf and that turned out great too! Just needed about 20-25 minutes longer in the oven.
Do you have the calories and grams of fat per muffin?
These muffins are great. However, I noticed the exact same recipe on Betty Crocker’s website that predates yours. If you’re going to use someone else’s recipe, I just think it would be nice to give credit where credit is due.
DELICIOUS!! I added a tad more cinnamon and these are just amazing!!!!
Can I use gluten free flour or will it totally not come out right ?
As far as I know gluten free flour is just an equal substitute in recipe, so it should work just fine. ENjoy!
Just made these this morning. Very good. I had an extra very ripe banana so added it. I did not do the topping as I didn’t have enough butter but they taste good anyway! Will definitely make this again as we always seem to have over ripe bananas!
My first time baking and the muffins were AWESOME! A great way to kick off the Fall season!
Yay! Good for you! So glad these turned out so well for you and thanks for your comment.
I love this recipe! They bake up perfect and tall every time! I often add chocolate chips to half the batch (and omit the topping to those ones). Very delicious – thanks for sharing!
Thank you for this terrific recipe. Just made them successfully for my grandsons (if I can keep my husband away from them….) I usually buy too many bananas also which I end up putting into the freezer only to chuck out a few months later!! You have just saved me from doing that! I will definitely make multiple times.
I’ve made these twice using coconut oil and they were delicious. I just melted the coconut oil, let it cool a bit then added to batter.
Simple and delicious. Will make again.
Excellent recipe. My dad loved them. Made them a little bigger so I got 8 out of the recipe. Very happy with them. Thank you.
Easy and delicious recipe! I used 3.5 medium bananas that were very ripe. 18 minutes at 375. Dipped them in Country Crock Plant Butter (to make them dairy free) and then the sugar/cinnamon mixture.
Thanks for the recipe!
These muffins are amazing! I’ve made them several times & everyone LOVES them. They only last a couple of days around here. I didn’t realize I only had 1 egg the last time I made these so I added an extra 1/4 cup of vegetable oil and they turned out great! They seemed to stay moist longer which was a plus! Simple and delicious!
Perfect!!! I used a little more cinnamon in topping mixture but other than that, I followed this recipe exactly and these are awesome!
For some reason I only had enough dough to make 9 muffins (out of the 12 in my muffin tin). I filled them 3/4. But otherwise great recipe!
These were delicious and a hit with the whole family!
I’ve made this amazing recipe over 3 times! It’s my favorite banana muffin recipe and I absolutely love the addition of cinnamon.
I made them and the batter was very loose. I baked anyway and they exploded all over top
of pan. What did I do wrong ?
It sounds like you may have missed a dry ingredient? That’s all I can think of…. so sorry I can’t help more. The batter should definitely not be super liquid and loose. Sorry to hear they did not work out for you. Thanks for your comment and review.
Did you use 1 AND 2/3 cups of flour?
Easy recipe and delicious. I used a non stick pan @350 for 17 minutes. Next time I think I’ll do 325. Thanks for the recipe!
Turned out amazing and delicious <3. I added a little more cinnamon to mine cause I love cinnamon haha. I was only able to fill 10 out of 12 muffins, but they were great!
Every time I have a lot of banana in the freezer Obmake bread or muffins! These came delish! I freeze the banana so I make sure to put them in the colander so excess water drains out. I doubled the recipe n I used nevella for the sugar with no problems. So dbl batch made 6 lg muffins, 6 cupcake size n 24 mini bites! I put them all in at the same time but took out minis 1st. then cupcakes, then muffins….all done perfectly. Thanks.
I love the substitutions you were able to make with the sugar. I bet these would be yummy as mini muffins, I may just have to try that. Thanks for your comment!
This recipe is easy to use. I used mini muffin pans, and baked for 11 min. Delicious. I would show a picture but don’t know how to.
Just made these this morning and they are delicious! Had to bake them for a little bit longer because my oven is so old so, the toothpick had to come out clean but they were so good! I only added the topping to two muffins because my family doesn’t like them too sweet. But, they are yummy! I’ll definitely make them again! Thank you for the recipe! It’s a keeper here!
Yum! Look that the ingredients are all simple and usually on hand!
This is an amazing recipe, the entire family loves them. I sprinkled turbinado sugar on them before baking for that slight crunch.
These muffins are so moist and delicious!!! Will definitely be making them again!
Really good recipe! They were not as sweet as I expected though. I used 6 small bananas and I was still missing the subtle sweet note from the bananas. Next time I might put a bit more sugar, but overall, they were SO GOOD! I will make them again, thanks for the recipe!
These are soooo delicious! I absolutely love them! Thank you for this receipe!
Absolutely DELISH ? boyfriend approved!
Used tongs to get the hot muffins out of the making pan and brushed them with butter then dipped in cinnamon sugar. Also used paper baking cups so they’d be easier to handle and not all “touchy” in this time of Covid.
Wow!!!! Easy and delicious!! Thanks for sharing!!!
I made this with gluten free all purpose flour and 1/3 cup brown sugar (we like things less sweet). Otherwise, everything else was just as written. They turned out delicious! Thank you for a new keeper recipe.
So simple that these have become my favourite banana muffins!
Delicious , my kids love it
I doubled the recipe and made 48 mini muffins and 6 regular muffins. Truly delicious.
I was attempting to add in the recipe to MyFitnessPal when I noticed that the calorie count seems to be off. With 2/3 cup of sugar, just that alone comes out to 400cals per 1 muffin of 12 (that was only the first ingredient I checked). The 254cals that you have listed seems pretty low…am I missing something?
Hi Kim. I triple checked the calorie information and it is correct. The recipe makes 12 muffins which means that the 2/3 cup of sugar is divided by 12. Hopefully that makes sense. But the 254 is the correct number. Thanks for letting me know cause sometimes I do get the counts off.
This recipe is great! In my oven these take 1-2 minutes less but they turn out perfect and taste so delicious!
these are the best muffins i’ve ever had!!!! they are so amazing and it’s such a quick and simple recipe. thank you for sharing it is much appreciated!!
I made these and they have come out amazing!!!
The muffins pull apart so nicely and the buttery glazing is perfect!!!! I even added chocolate chips to half the batch!
Thank you xxx
Great recipe! Added nuts and mini chocolate chips which made them a perfect sweet dessert snack. My husband loved them. I will make them again ?
Omg these were so good!! Light and nicely balanced with banana and cinnamon. The topping is amazing!!
so delicious . Way a great easy delicious recipe .
Delicious and super easy! Made them with my daughter who likes to be my kitchen helper – will definitely make again and again (and again) with our ripe bananas!
This was a good recipe, but I will pass on the sugar and cinnamon topping. I don’t think topping is needed. I also added finely chopped walnuts to my recipe.
Hi! Can I substitute the vegetable oil with olive oil??
Yes you can but I would suggest using the extra light tasting olive oil so the taste is not overpowering for the muffins and lighter banana flavor.
These were delicious! I tried them with gluten free flour and it was the bomb!! I think that maybe brushing the butter on instead of dipping them is smarter though, the top of mine was a little soggy but no complaints here 🙂
Yum! This recipe was a big hit with my kids. It was hard to make one batch last more than a few hours.
This is my first attempt at making muffins (and also writing a review) but bunch of ripe banana led me to search recipes where I can use them. I am glad that I did and found this recipe. The muffins are awesome. I shared with neighbour and they doubted if I really made it from SCRATCH :). One question though. Can we use this recipe to make blueberry muffins and if so how and what quantity?
Good job tricking your neighbor 🙂 I loving hearing comments like this. I have not tried this recipe with blueberries. My concern is that with fruit type muffins, it tends to add a lot of liquid to the batter so you have to compensate for that somehow. I just don’t know as I have never done that with this recipe.
These came together quite easily. Adding the topping was fun! My kitchen smelled delicious for hours after I baked them. I shared with some neighbors and they loved them too.
My family loved these and said best banana muffin ever – almost tastes like a churro or doughnut
So easy! Great way to use up some leftover bananas. Thanks for the recipe.
Delicious!!! I made this with all purpose gluten free flour, and they came out really good! I could eat all 12 at once,
I had to comment that these are delicious & fail proof. We got a little over a dozen from the batter & I even added chocolate chips to some & swirled blueberry jam in others. They cooked perfectly in my silicone molds for 18minutes. I’ll be honest we ate them up to 5 days later. Permanent recipe in my collection, thanks.
These muffins were super good! Definitely my new favorite!!
Followed recipe exactly. Excellent. Moist,
not too sweet. Husband loved them.
These were so delicious and very easy to make. I didn’t change anything! The families new favorite
10/10 for sure!!! this is my first time ever leaving a comment on a recipe because these muffins were just THAT GOOD. i made them full sized and in mini muffin mold and baked those for about 11-12 mins. This recipe make the most perfect light and moist muffin and my whole family couldnt stop eating them… we went without the topping.. and i dont think it even needed it. Keeping this recipe handy for sure!!!
Thank you so much for posting this recipe. I had 2 very ripe bananas, saw this recipe and had to try it. Just finished dipping them while very warm,,,couldn’t wait. Split one with my husband they are wonderful. Only change was butter instead of oil, half brown sugar, half white, little fresh grated nutmeg and added walnuts. For topping I made a little more and again half white and brown sugar, 1 Tbsp cinnamon and finely diced walnuts. I really packed it on. I baked them 19 min and then 1 more minute my oven is slightly slow. Wish I could attach picture they are so yummy looking and taste amazing. Texture is perfect. Used paper liners so little mess, can freeze some. Will make these to put in covid care packages. Thanks again!
Kids loved them! Thank you
Made these and they came out great! Wondering if I can use self raising next time ?
I have not used self-rising flour in this recipe so I am not sure how to adjust for that.
So easy and such a great add to normal banana bread.
Very easy recipe and delicious. I actually used 3 bananas because they were too brown to eat and Added about 1/4 cup of almond flour. They came out amazing. My family loved them
Great banana muffin recipe. I was doubling the batch however only had 3 eggs, substitute 1/4 cup of banana for the 4th egg. I also use truvia instead of sugar with no after taste like Splenda.
Had a couple of really ripe bananas and was going to throw them away but figured I would try to find a recipe and seen yours so glad I did they came out so awesome thanks will definitely be making again ?
absolutely delicious and appreciate the step by step video–very helpful!
Hello! We just LOVE this recipe! I have been making it at least twice a month since I found it! It is so easy and I’ve even played around with some of the ingredients. I found replacing one egg with plain Greek yogurt was amazing! We add peanut butter and mini chocolate chips (or dark chocolate bits)! My lil guy loves to help me make them…he loves to crack the eggs and wish. If I wanted to make this into a bread/loaf what time/temp would I need to set?
Thanks again! Truly a great and flexible recipe! Has kept a little sanity during the craziness happening in our world today! Stay safe and healthy!
I loved reading this! So glad you are enjoying this recipe. I have never made it into loafs, but most banana bread recipes call for 350 for 55-60 minutes. I would imagine it would be the same for this recipe if you want to make loaves.
This recipe was absolutely delicious! I was one ripe banana short for making banana bread and stumbled across this recipe. I’m so glad I did!! Such a satisfying treat and good for anytime of the day 🙂
Delicious! My family loved them!
I am not a fan of traditional banana breads, but had some overripe bananas I wanted to use. I tried this recipe and it was delicious! Even my pickiest eater loved it. I made it into a cake instead of muffins (8 x 8 pan, 25 minutes), and it turned out great! I also used more banana (3 medium bananas), less oil (1/4 cup), and less melted butter (2 T) on top, and it still tasted decadent! This recipe is definitely a keeper. Thank you!
Thank you for the easy recipe
You’re very welcome! Thank YOU for rating the recipe with 5 stars. So glad you loved the muffins.
my family is obsessed!!
These were easy to make and soooo delicious. I enjoy baking when I’m stressed and the ease of this made it fun to make and even better to eat! I didn’t have enough cinnamon on hand to use on top. I just did butter and dipped in white sugar and they are so good!!???
I made these today, followed the directions to perfection and they were delicious!!! What a great recipe, these will be my “go to” when I have 2 over ripe bananas to use up….These are A M A Z I N G!!!
So happy to hear this. Thanks for commenting 🙂
Thanks for this recipe! Found it on pinterest with more than 200+ comments of people saying how yummy it turned out so I tried to make it the next day! Still in the oven but smell so good already!!!! Yum! Added walnut on my second batch too! Cant wait to taste it!
Yay! So glad you found the recipe and thanks so much for being here and commenting. I really appreciate it.
There were AMAZING!! Not only did the house smell heavenly but the entire family loved them! Plus it’s super easy and fast to make, win win!!!!
Amazing results!!! Fantastic, tasty and morish!! ??
This recipe showed up in my search results when I was looking for what to do with 2 very ripe bananas 🙂 Really good and like others, I also found the cinnamon sugar topping unnecessary. The muffin itself is a solid recipe – I added chopped almonds to the batter. Thank you!
The Hubby couldn’t stop eating these muffins. Very good recipe, will be keeping this one!!
Delicious! Came out just perfect !
We were looking for a recipe to use up some ripe bananas, they came out fantastic everyone enjoyed them.
So delicious. Had to turn the heat down though. It burnt the bottom of a few
These banana muffins were delicious and so moist! I even swapped out some flour for whole wheat flour ( 1 c. white flour + 2/3 c. whole wheat flour) and I would not skip the sugar / cinnamon topping!
I used a combination of coconut oil and butter instead of the vegetable oil. Delicious
Great easy recipe ??
Delicious and easy I don’t do the topping and it’s still good
So delicious, made this for the holidays and was a major hit with the family!!! Making again real soon!!
So easy and soo good!
I’m gluten and lactose intolerant, so I used gluten free flour and vegan butter, and they were easily the best banana muffins I’ve made!
This recipe is sooo good! I replaced Baking soda with baking powder because I didn’t have any and it still turned out amazing. Will be making these again!
Thanks for your comment and rating and I am so happy you loved these muffins 🙂
Love this recipe! So simple and delicious. I have tried a few different substitutions as well. Substituted white sugar for organic coconut sugar and substituted all-purpose flour for whole wheat flour. Loved each variation!
These muffins are delicious! The only slight change that I made to the original recipe was to add a few chopped pecans and to add the cinnamon/sugar mixture to the top of the muffins before baking (eliminated butter). The banana and cinnamon taste was perfect. Thank you for the recipe. It will become a regular for me.
Juste made these and they’re awesome!!! I realized I only had 1 egg so ended up replacing the other egg with 1/4 cup of sour cream. I made 4 with walnuts, 4 with chocolate chips and 4 with the cinnamon sugar topping. My favourite is the one with the cinnamon and sugar topping.Definitely saving this recipe and making it again, thanks for sharing 🙂
They were very moist and I loved the topping although I don’t think the they were as flavorful as other recipes I have tried. I think because this was the only recipe I found that had 2 bananas instead of 3. ( I only had two so that’s why I chose this recipe) I think I’ll try it again with 3 bananas and some nuts,
I used 3 bananas & there is definitely a good solid banana flavor there.
Made these with my six year old & she had so much fun. They were quick & super easy to make. I used pumpkin pie spice instead of cinnamon & once they cooled we iced them with Nutella. DELICIOUS. I will be using this recipe time & time again! Thank you!
Could I use sugar substitutes instead?
I have never cooked with sugar substitutes so I can’t say for sure. I would imagine that as long as it’s a 1:1 ratio then it would be fine to use.
Hi, you recipe sounds amazing, can’t wait to try them, can you use melted butter instead of oil?
I have never tried that but I would imagine it would work just fine. Let me know if you try using the melted butter!
Amazing recipe turned out perfect!!!
Unbelievably good! They came out tall, light, fluffy, moist, and just scrumptious. The topping is an added plus but the muffins are PERFECT even without it. A keeper of a recipe!!!
Thank you so much and I am so happy you love the muffins. Thanks for your comment and rating.
Looking for a recipe as had lots of eggs and ripe bananas!
So made double the amount thinking I’ll freeze some! Usually use scales but the cups I bought worked well this time!
They are delicious! Will definitely make them again, andvtgey may get eaten before any get frozen!!
Is there an alternate I can use instead of oil?
I honestly have never tried using anything other than oil in this recipe. I *think* you can replace the oil with melted butter but again I have never done that so I really can’t say for sure what would happen. So sorry I can’t help more.
These are phenomenal banana muffins!!! I usually share with my neighbors, but…, sorry neighbor, if you’re reading this, we’re keeping the whole batch.
haha I love this! I’ve done this as well actually…. so happy to hear you love the muffins and thanks for coming back to rate it and leave your comment.
Love these muffins! I have an old standby banana muffin recipe that was good but the topping on these puts them over the top! My kids love them for a quick breakfast or snack and I love them with my morning coffee.
YES! The topping is definitely my family’s favorite part too. Thank you for your comment and rating. I appreciate it.
These muffins were the best I’ve ever baked! I really loved the way these muffins turned out. I did modify the measurements by using both brown and white sugars and whole wheat white and all purpose flours. I also added finely chopped pecans. Man did these muffins come out stellar! I had to keep myself from eating more than 1! This recipe is definitely a keeper. I’ll be making more tomorrow!
Great recipe. I used whole wheat pastry flour instead of white flour and cut the sugar to 1/2 cup. No topping. Perfect sweetness and texture for my family.
Easy to make and my kiddos loves them. We made added chocolate chips to half the batch! Delicious!
Made these using sweet potatoes instead of bananas. Fantastic!
Easy to make with on-hand ingredients. Moist and tasty even the next day.
I’ve made these muffins about a dozen times. It’s my go to recipe. I don’t change a thing and my favorite part is the melted butter and cinnamon & sugar topping. Sure they taste good without you it BUT they taste great with it. My girls love the mini size
I always have such issues when using banana’s in recipes but THESE….TURNED OUT PERFECT! They are absolutely delicious with no changes or variations. This recipe is definitely a keeper! Love love love!
P.S.Whoever said they turned out dry, you over mixed them. You only mix dry ingredients to wet JUST until combined and fold it all in, if possible.
These are so good
Great for Breakfast
Easy to make
Delicious! I used extra light olive oil.
Winner Winner!! I’ve tried so many banana bread/muffin recipes through the years. Either they were sudo spice breads, or the bread was too dense and no banana flavor. These came out moist, light and cooked up perfectly. Did butter instead of the oil, did some muffins with chocolate chips, didn’t need the cinnamon sugar. So good. Will definitely keep this one . Will try it with the cinnamon sugar next. Thank you
I’m so intimidated by baking that I usually just buy any type of dessert.. but this recipe is SUPER EASY to follow and the results were DELICIOUS muffins! I added walnuts to add extra crunch and the family loves them!! THANKS for SHARING the recipe!!
I made these this morning, doubled recipe because I had enough bananas. They were so delicious, will make them again
This recipe was so easy and they turned out amazing! Instead of doing the topping after, I sprinkled the cinnamon sugar on and then baked. They are so yummy!
These are fantastic. So moist and flavorful.
I made these muffins for my two little boys and they LOVE them! We even added a few blueberries!
Thanks for this delicious recipe! We have brown bananas all the time. I was tired of making blueberry banana and pumpkin banana muffins. My family and I loved these cinnamon banana muffins!
I used Gluten free flour and it turned out just as good!
This is my go-to banana bread/muffin recipe. My family loves it!!!! Thanks for sharing.
Hello! The recipe looks delicious, i want to try it but if i want to make it a bit healthier, is there a way to substitute butter with something else? Coconut oil?
That will definitely work, just be aware that there will be a light coconut flavor.
I only had one egg but my two bananas were large so I tried it. They turned out great. Thanks for sharing this recipe.
Made this recipe just this morning and this recipe is awesome!!
Love to hear it!!
Very good. Followed someone’s suggestion for decreasing sugar. Did slightly less than a 1/3 cup sugar and a little less than 1/3 cup Spenda zero calorie brown sugar. Also did 1/4 cup oil and 1/4 cup unsweetened apple sause.
Good. Did following modifications. A little less than a 1/3 c. of sugar and a little less than a 1/3 c. of zero calorie Spends brown sugar. Also replaced a 1/4 c. of oil with unsweetened apple sauce. Brought down the calories to about 190 per muffin.
That’s so good to know! So glad you were able make it work. Thanks for your comment and letting me know.
I am always looking for healthier versions of muffins and made some modifications. Replace 50% of the cannoli oil with an equal amount of low fat Greek yogurt and replace 50% of white flour with white wheat flour. I reduced the sugar incorporated into the batter by 25% since the bananas are sweet. I make all muffins in mini pans and dropped the temp to 350 and kept the muffins in for 14 minutes and they were perfect. Rather than dipping in melted butter and cinnamon sugar I opted to sprinkle a bit of brown sugar and cinnamon on the top prior to baking.
Thank you for sharing how you made the recipe work for you! Glad to hear that the substitutes worked and the adjusted baking time worked as well!
I followed the recipe as stated. The muffins came out perfect and my family and I loved them. I will be making these again real soon.
Im so glad you liked it! Thank you for your comment!
So delicious! I used bob’s redmill 1:1 flour and made mini muffins by using a mini muffin tin (made about 35 muffins) and baking them for 10 minutes. Turned out great and so delicious!!! Will definitely be making these again and again!
Thank you for your comment, Kelsey! I love to read how people adjust the recipes to work for them.
these are just as they say easy to make and my family loved them.
I made the second batch with sugar that my husband can have and just as good as with real sugar. ( he is diabetic)
Thank you for your comment! Glad to hear it worked with an adjustment for your husband’s diet.
Very good. I like that the ingredients are what I always have on hand (except the ripe bananas!). I added some white chocolate chips and they we delicious! Thanks for a great recipe.
Thanks for your comment! So glad it worked out for you. And I love the idea of adding white chocolate chips.
By chance, has anyone tried this with avocado oil instead of vegetable/canola?
I often use avocado oil in place of vegetable/canola oils and do not notice a difference. I haven’t done it with this recipe but I see no reason why it wouldn’t work. Let me know how it turns out!
Excellent recipe. Made as written except for the topping, I added brown sugar, white and cinnamon together since I had some older hard brown sugar to use up. The muffins were so perfectly rounded. I have saved this to my “vault”, lol. Smells amazing – waiting for the hubby to wander into the kitchen and snafu these bad boys! Ha ha. Thanks for sharing the recipe.
Thank you so much for sharing! Glad you like the recipe!
I absolutely love these muffins! I make them like once a month lol I have a question, what would you suggest for the cooking time if I put this batter in a bread pan instead of muffins? Thank you!
So glad you like them! I would suggest lowering the temp 25-50 degrees and cooking for about double the time. Start doing the toothpick check about 3/4 of the way through just to be safe. Here is a great article for reference https://www.thespruceeats.com/convert-a-muffin-recipe-into-loaf-4097840
Thank you so much!
These muffins are DEVINE! My kids and husband devour them within a day. Only tweak I made was throwing in some blueberries that needed to be used up. And it was a yummy addition! Thanks for the go to recipe!
Blueberries are always a great addition in muffins! Muffins never last long at my house! Glad you liked them!
Done in 14min so watch your muffins on cook time. I used whole grain flour turned out great!
Thank you for sharing Leslie!!
I like this recipe. It made 12 dainty muffins, as opposed the oversized muffins with massive tops that some people prefer. My overly hot ancient wall oven cooked them almost too much, so I will turn the heat down a bit next time, after the first 8 to 10 minutes. Thank you for sharing this recipe.
So glad you liked it! Ovens are silly that way- they all cook different, drives me crazy!
DO NOT OVER MIX THE BATTER!!! I messed up my muffins, but they were still turned out pretty good! I loved the banana flavor alongside the cinnamon sugar topping! I made a few mistakes that made the the muffins tough. I forgot to switch to a spatula when you add the dry ingredients and accidentally used the whisk! I also over mixed it on top of that! I also didn’t divide my batter evenly so I only had 9 muffins! I can’t wait to try this recipe next time I have ripe bananas!
Thanks for sharing your experience! Muffins can be so tricky and delicate. Glad you still liked them!
These were so easy to put together! I added walnuts on next time I will cut the salt in half or omit it completely. My family loved them, and this will be a keeper for us!
Thank you for your comment! I’m glad to hear your family liked it.
AMAZING. This was a hit in my home. I literally make it twice a week at times. I used coconut oil and coconut sugar as a substitute…with the same ratios.
Love it! So glad it’s a hit!
I just made these for the second time in one week. I tossed them in a bag and into the freezer then the microwave for 30 seconds to thaw them. We’ve had them in the morning for a fast breakfast or late at night when we just wanted a small sweet. Just now I doubled the recipe to have them even longer. I made them in tiny tiny muffin tins from hobby lobby. 17ish minutes was fine for us. Thanks so much!
Love the idea of using these as a sweet treat! Thanks for your comment!
I wish I could actually make this recipe but there are too many distracting ads. Is there a way to avoid these?
I’m sorry they’re distracting! The ads make it possible to continue to create content and offer the recipes for free. Usually the ad boxes will have a small ‘x’ in one of the top corners- if you click that the box should disappear. Let me know what else I can do to help!
Would these be easy to make gf?
I’m sorry but I’m not familiar enough with gluten free baking to give advice about that but I don’t know any reason why it wouldn’t work to replace ingredients with gluten free alternatives. Good luck!