This post may contain affiliate links, view our disclosure policy.
Banana Bread Muffins tastes like your favorite banana bread but in muffin form with a sweet cinnamon and butter topping. All you need is one bowl. No mixer needed!
For more of my family’s favorite banana muffins be sure and try my Chocolate Chip Banana Muffins, or these walnut filled Banana Nut Muffins, and these incredibly delicious and moist Nutella Banana Muffins.
Easy Banana Bread Muffins Recipe – BEST Banana Muffins!
Brown bananas and overripe bananas seem to always be in my kitchen. 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?! There is something so nostalgic and comforting about a warm piece of banana bread, or a banana muffin, slathered in butter. It tastes like my childhood!
These moist muffins really are the best and easiest recipe to make with all those old bananas. They bake up perfectly each time with those pretty bakery-style tops. They’re not just your basic banana muffins – instead the tops of the muffins are dunked in melted butter and then cinnamon & sugar. It takes these muffins to the next level!
Ingredients Needed To Make Delicious Banana Muffins
There are two easy steps to this recipe. First, you’ll whisk together the wet ingredients and then stir in the dry ingredients. All in the same bowl! One bowl + a whisk + a mixing spatula is all you need to whip up this muffin batter.
Banana Muffin Batter
- Granulated Sugar
- Vegetable or Canola Oil – I recommend using one of these neutral-flavored oils in this muffin recipe.
- Large Eggs
- Mashed Bananas – Peel and mash the brown bananas up and then measure out the amount needed for the muffin batter.
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt – Table salt or kosher salt is what I normally use when I makes these muffins.
- Ground Cinnamon
Cinnamon & Sugar Butter Topping
- Melted Butter
- Granulated Sugar
- Ground Cinnamon
Easy Steps For How To Make These Perfect Muffins (Printable Recipe Card Below)
Heat oven to 375 degrees. Spray a muffin pan (12 muffin cups in the muffin tin) with nonstick cooking spray. Or you can also use parchment paper liners or muffin liners.
In a medium bowl add the sugar, oil, and eggs and stir with wire whisk until combined well.
Add in the mashed bananas and vanilla extract. Whisk until combined.
Add in the flour, baking soda, salt, and cinnamon. Stir together with a rubber spatula just until combined and no flour streaks remain in the batter.
Divide the muffin batter evenly among the muffin tin – each muffin cup will be almost to the top, a little over 3/4 full.
Bake for 17 to 21 minutes or until a toothpick inserted into the center comes out clean and the muffins are high and rounded on top. The tops of the muffins should not look wet (that means they’re not fully cooked), and they should spring back when lightly pressed with your finger.
Remove the muffin pan from the oven and let them cool for 5-10 minute inside the pan and then remove the muffins to a cooling rack. Let the muffins cool enough so that you can touch and hold them.
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 the cinnamon sugar mixture. Serve warm or let cool completely.
My Tips For Making Banana Bread Muffins
- Bananas : For the best banana flavor be sure and use very ripe browned bananas. Like so ripe that people question your sanity by using such an ugly looking banana! Seriously, the browner and uglier the banana the sweeter and yummier the banana flavor will be in the muffins.
- Serving Temperature : These are really good served warm or at room temperature. Either way they will get devoured! Allow the muffins to cool just enough (on the cooling rack) so that you can easily grab and hold them in order to dip them into the butter and cinnamon & sugar. The muffins can be dipped into the butter when they’re still warm to the touch or you can wait until they cool completely to dip them.
- Baking Tips : The baking time range is quite large. This is because all ovens cook so differently and I don’t want anyone focusing on just one time. I recommend setting the timer for the minimum (16 minutes) and then going from there – after you make the muffins you will get a better sense of what time is best for your oven. 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, and not look like there is some wet/raw batter still on top. If you pull muffins out of the oven that are not cooked thoroughly, it will cause them to sink in the middle as they cool.
- Sugar Level : I have had many readers comment over the years that they don’t even do the melted butter and cinnamon sugar topping. So if you want, skip it!
- Additions : Throw in some mini chocolate chips into the muffin batter for a chocolate chip variation of these muffins. You could also add some chopped pecans or walnuts. If adding, I would use about 1/2 cup of chocolate chips or chopped nuts.
How To Properly Store Banana Muffins
This is a great recipe for making at the beginning of the week and having them for a quick breakfast, an after school snack, or a sweet treat anytime of the day throughout the week. Store the muffins inside an airtight container or inside a gallon-sized Ziploc bag. And if you’re able to keep these muffins in your kitchen longer than a day… then I commend you. My 4 kids devour these so fast so I hardly ever have leftovers.
- Room Temperature : Store the muffins at room temperature. I don’t recommend storing muffins in the fridge as that will dry them out.
- Eating Leftovers : Eat the muffins at room temperature or warm it up in the microwave for a few seconds for a warm treat.
More Recipes For Banana Bread Lovers
- Amazing Banana Bread Cake with Cream Cheese Frosting
- No Bake Banana Pudding Cheesecake
- Easy Banana Pudding Cookies
- Chocolate Chip Banana Bars
- Banana Upside Down Cake
- Chessmen Cookie Banana Pudding
- Banana Cream Pie
- Greek Yogurt Banana Muffins
- Banana Split Dessert Cups
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 ripe banana (about 2 small bananas)
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon & Sugar Topping
- 3 tablespoons salted butter melted
- 1/4 cup granulated sugar
- ½ teaspoon ground cinnamon
- Heat oven to 375 degrees. Spray a muffin pan (12 muffin cups in the muffin tin) with nonstick cooking spray. Or you can also use parchment paper liners or muffin liners.
- In a medium bowl add the sugar, oil, and eggs and stir with wire whisk until combined well.2/3 cup granulated sugar, 1/2 cup vegetable or canola oil, 2 large eggs
- Add in the mashed bananas and vanilla extract. Whisk until combined.2/3 cup mashed ripe banana, 1 teaspoon vanilla extract
- Add in the flour, baking soda, cinnamon, and salt. Stir together with a rubber spatula just until combined and no flour streaks remain in the batter.1 ⅔ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Divide the muffin batter evenly among the muffin tins – each muffin cup will be almost to the top, a little over 3/4 full.
- Bake for 16 to 21 minutes or until a toothpick inserted into the center comes out clean and the muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked), and they should spring back when lightly pressed with your finger.
- Remove the muffin pan from the oven and let them cool for 5 minutes inside the pan and then remove the muffins to a cooling rack. Let the muffins cool enough so that you can touch and hold them.
- Dip The Muffins : 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 the cinnamon sugar mixture. Serve warm or let cool completely.3 tablespoons salted butter, 1/4 cup granulated sugar, ½ teaspoon ground cinnamon
* This recipe has been updated with new pictures and more helpful/updated information in the post. The original recipe is still the same – nothing has changed with that.