breads, rolls, & muffins

Cinnamon Banana Bread Muffins

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Banana Muffins taste like banana bread in muffin form with a sweet cinnamon & butter topping. They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. All you need is one bowl. No mixer needed!

Cinnamon banana bread muffins taste like banana bread in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble. 

BANANA MUFFINS

There is something so comforting and nostalgic about banana bread anything. I always loved heating up a piece of my mom’s banana bread in the microwave and then slathering some butter on it for an after school snack.

If anything can transport me back to childhood it’s banana bread. These may be banana muffins but they are equally loaded with that banana bread flavor that we all love. 

Cinnamon banana bread muffins taste like banana bread in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble. 

I am not sure why but every time I go to the grocery store I buy a bunch of bananas. I guess I just assume that we need them or I just over estimate the amount of bananas that have been eaten in the house.

Regardless, my little “problem” allows me the chance to try out different banana recipes with the 18 bunches of ripe bananas on the counter. Life could be worse, right?!?

Quick bread recipes and muffin recipes are hit & miss for me. They either bake up perfectly with a nice rounded top, or they sink horribly in the middle and they don’t cook all the way no matter how long they’ve been in the oven cooking. 

These cinnamon banana bread muffins were a nice surprise for me. They bake up nice and round and tall, they’re light but still dense with lots of banana bread flavor, and they have the best crunchy sweet topping of cinnamon and sugar. 

Cinnamon banana bread muffins taste like banana bread in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble.  

TIPS FOR MAKING BANANA MUFFINS

  • For the best banana flavor use a very ripe banana. Like so ripe that your husband or kids question your sanity by using such ugly looking bananas for a recipe. If you get the “Ewww” face from your kids, then you’re doing something right, haha!
  • The best way to tell if muffins are done is to use a toothpick and insert it into the top middle of the muffin. If it comes out wet then you know it’s not done. If it comes out with moist crumbs then you’re good! Muffins are not like cookies where they will continue baking as they cool. You want them to be cooked when you take them out of the oven. 
  • If you can handle the hotness, I like to take the muffins out of the pan and let them cool completely on the cooling rack. That way they don’t get too dry as they sit in the hot muffin pan. 
  • If you want smaller muffins, don’t fill the cups as full. You will probably get closer to 18 muffins if you fill the muffin tins with less batter. 
  • And if sweet buttery toppings is your thing, you can be like my daughter and just eat the topping off of the muffin. Pretty genius if you ask me 🙂 

Cinnamon banana bread muffins taste like banana bread in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble. 

TRY THESE OTHER BANANA MUFFIN RECIPES

WATCH THE RECIPE VIDEO TO SEE HOW TO MAKE BANANA MUFFINS

4.87 from 15 votes
Cinnamon banana bread muffins taste like banana bread in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble. 
Cinnamon Banana Bread Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Cinnamon banana bread muffins taste like banana bread in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble for the ultimate snack. All you need is one bowl and no mixer needed!
Course: Snack
Keyword: banana bread, banana muffins, muffins
Servings: 12 muffins
Calories: 246 kcal
Author: Jessica - Together as Family
Ingredients
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
Instructions
  1. Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray.
  2. In medium bowl, combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined. 

  3. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  4. Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
  5. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top.
  6. Remove muffins from pan to a cooling rack. 

  7. 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.

Recipe Notes

Feel free to also use a handheld blender or a stand mixer. I prefer to make these with just a wire whisk but a blender can be used just as well.

 

Readers have commented and said that they don't even do the cinnamon & sugar topping and the muffins are still delicious. Some have even reduced the sugar in the cinnamon & sugar topping.

 

Check the muffins to make sure that the center is still not wet looking. It needs to be cooked completely so that the muffins don't sink down in the middle. If you're worried, simply use a toothpick and make sure it comes out with moist/dry crumbs on it, NOT wet batter. 

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Cinnamon Banana Bread Muffins | Banana Muffins | Banana Bread Recipe | Banana Muffins taste like banana bread in muffin form with a sweet cinnamon & butter topping. They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. All you need is one bowl. No mixer needed! #bananabread #muffins #snacks #recipeoftheday #bananarecipes #bananamuffins

Cinnamon Banana Bread Muffins | Banana Muffins | Banana Bread Recipe | Banana Muffins taste like banana bread in muffin form with a sweet cinnamon & butter topping. They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. All you need is one bowl. No mixer needed! #bananabread #muffins #snacks #recipeoftheday #bananarecipes #bananamuffins

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72 Comments

  • Reply
    Ali
    August 20, 2017 at 10:08 am 1/2 vegetable or canola oil - 1/2 of what?!
    • Reply
      Together As Family
      August 20, 2017 at 10:34 am So sorry! I'll fix that. It's 1/2 cup vegetable or canola oil.
    • Reply
      Crystal Lee
      May 30, 2018 at 3:23 pm The recipe said a 1/2 CUP of vegetable or canola oil!
  • Reply
    Karine
    September 3, 2017 at 11:25 pm Wow! So simple AND delicious! This one is definitly going on my keep list! Thanks!
    • Reply
      Together As Family
      September 3, 2017 at 11:28 pm I love hearing this!! I ALWAYS make these muffins with old/brown bananas. So glad you love them too :)
  • Reply
    MORE Baking
    September 10, 2017 at 4:51 pm Do you need ti refrigerante them afternight? How long can they last with no refrigeration?
    • Reply
      Together As Family
      September 13, 2017 at 10:39 pm I have never refrigerated these muffins. You can if you want to but I just leave mine at room temperature.
  • Reply
    Francisca
    September 15, 2017 at 5:13 pm wow, they sound delicious! can I use brown sugar instead of white granulated?
    • Reply
      Together As Family
      September 16, 2017 at 7:02 pm 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 :)
  • Reply
    Allison
    September 26, 2017 at 10:42 am 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!
    • Reply
      Together As Family
      September 27, 2017 at 12:32 pm 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 :)
  • Reply
    Sara
    November 5, 2017 at 11:09 pm 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.
    • Reply
      Together As Family
      November 13, 2017 at 12:09 pm 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.
  • Reply
    Lisa
    November 9, 2017 at 5:42 pm 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!
    • Reply
      Together As Family
      November 11, 2017 at 1:44 am You're very welcome. So happy to hear they were a bit.
  • Reply
    Sandy
    December 30, 2017 at 7:54 pm Just made these...added chocolate chips. Deelish !
  • Reply
    Witchery – All The Things
    January 15, 2018 at 12:43 pm […] and flipping through Pinterest’s recommendations of Breakfast ideas, I came across this Pin Cinnamon Banana Muffins and I knew this was breakfast.  The picture alone drew me in. It’s not gluten free (GF) but […]
  • Reply
    Emily
    January 26, 2018 at 8:53 am Mine were a bit raw in some parts too.
    • Reply
      Together As Family
      January 29, 2018 at 5:03 pm 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.
  • Reply
    SGRAF
    February 1, 2018 at 1:28 pm 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!
    • Reply
      Together As Family
      February 4, 2018 at 7:32 pm 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.
    • Reply
      Jesse Michael
      January 12, 2019 at 9:59 am 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 😊
    • Reply
      Amy
      February 1, 2019 at 10:03 am 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.
  • Reply
    Sunshine baker
    March 10, 2018 at 12:30 pm 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.
    • Reply
      Together As Family
      March 13, 2018 at 11:21 pm So sorry to hear this. Thanks for taking the time to leave your feedback :)
  • Reply
    Sandra
    March 11, 2018 at 8:32 pm 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!
  • Reply
    A Little Bit of Sunshine No. 11 - My Plot of Sunshine
    March 16, 2018 at 2:02 am […] use them to make some just so that Olivia and I could do something fun together. Well, this cinnamon banana muffin recipe converted me to a banana bread lover. Oh em gee. These muffins were so good that for 3 days I […]
  • Reply
    Sophie
    March 31, 2018 at 6:42 pm I tried to save this to Pinterest but when i did, i got a notification saying that your link may lead to inappropriate content :(
    • Reply
      Together As Family
      April 5, 2018 at 8:12 pm 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 :)
  • Reply
    Casey
    April 5, 2018 at 5:07 pm 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!
    • Reply
      Together As Family
      April 5, 2018 at 7:59 pm So good to hear! I am thankful you came back to leave your review. And please, share the recipe! I love sharing recipes :)
  • Reply
    Chuck
    April 8, 2018 at 11:43 am 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.
  • Reply
    Nicole
    April 10, 2018 at 10:04 am 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!
  • Reply
    Ann Wilson
    April 17, 2018 at 8:49 pm 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!
    • Reply
      Together As Family
      April 21, 2018 at 1:40 pm 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.
  • Reply
    Cameo
    April 19, 2018 at 10:53 pm 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!
  • Reply
    Jessie
    May 6, 2018 at 4:20 pm Just wondering how many this makes? Have not made yet but sounds great
    • Reply
      Together As Family
      May 6, 2018 at 7:45 pm 12 muffins. Enjoy :)
  • Reply
    Brittney
    May 25, 2018 at 6:49 pm Holy moly these are delicious! I just did a happy dance eating one in the kitchen. Thank you for this recipe!!!
    • Reply
      Together As Family
      May 25, 2018 at 10:41 pm haha, I love it! They are addicting, huh?! So happy to hear they're a hit.
  • Reply
    Annette
    July 24, 2018 at 5:30 pm Awesome and easy!
  • Reply
    Mallory
    July 30, 2018 at 11:07 am 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!
  • Reply
    DonnaF
    August 5, 2018 at 1:27 pm Hi there, 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!

  • Reply
    Sarah
    October 10, 2018 at 8:01 am Had ripe bananas but didnt want to make normal muffins. These are delicious!!! I already shared it with other family members.

    • Reply
      Together As Family
      October 13, 2018 at 12:42 pm 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!
  • Reply
    Stephanie
    October 15, 2018 at 9:54 am Curious if I could make this recipe in a loaf pan instead of muffins? If so, what would the bake time be?
    • Reply
      Together As Family
      October 17, 2018 at 9:44 am 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!
      • Reply
        Stephanie
        October 28, 2018 at 10:19 am 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.

  • Reply
    Tay
    November 10, 2018 at 7:14 am These were amazing!!! They were perfectly moist and everything. I added blueberries and for the topping added some brown sugar as well.

  • Reply
    Cinnamon banana bread – sam's slappin' snacks
    December 4, 2018 at 1:56 pm […] for directions click here https://togetherasfamily.com/cinnamon-banana-bread-muffins/ […]
  • Reply
    Kate S
    December 5, 2018 at 1:16 pm Subbed eggs with applesauce + baking powder because my son has an allergy -- these turned out wonderfully!
  • Reply
    Anne
    January 13, 2019 at 12:27 am 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!

  • Reply
    Nicole Dort
    January 29, 2019 at 8:12 pm 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.

  • Reply
    Amy
    February 1, 2019 at 10:15 am Can I make them with the paper muffin cups? Or, will they be too soggy?
    • Reply
      Together As Family
      February 4, 2019 at 3:19 pm Yes. I am sure using the wrappers would be fine.
  • Reply
    Amy
    February 4, 2019 at 5:35 pm 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.

  • Reply
    Carey
    February 24, 2019 at 9:43 am 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.

  • Reply
    Diana
    February 25, 2019 at 3:45 pm 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. SUPER tasty! 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

  • Reply
    Stephanie
    February 26, 2019 at 1:48 pm Just made these today and they are wonderful!! Thank you for sharing such a “everything is in the pantry” recipe!! So delicious!

  • Reply
    Tina Baker
    February 27, 2019 at 9:02 pm 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!

  • Reply
    Lenka
    February 28, 2019 at 8:04 am I have made one batch and one hour later my 3 kids left just 4 for me and dad! Excelent

    • Reply
      Together As Family
      March 13, 2019 at 10:08 am haha, sounds like my kids.... if I ever want one I know I better grab it fast :)
  • Reply
    Colleen
    March 1, 2019 at 1:24 pm 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.
    • Reply
      Together As Family
      March 13, 2019 at 10:06 am 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!
  • Reply
    Kirsty
    March 2, 2019 at 9:09 am has anyone tried making these with whole wheat flour?
    • Reply
      Together As Family
      March 13, 2019 at 10:04 am 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.
  • Reply
    Michelle A
    March 6, 2019 at 6:59 pm 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.

  • Reply
    Liv
    March 6, 2019 at 8:39 pm I’m excited to try these for school lunch boxes- will they freeze? Without the topping maybe?
    • Reply
      Together As Family
      March 13, 2019 at 9:53 am 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.
  • Reply
    Margaret
    April 1, 2019 at 5:27 am 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!

  • Reply
    Anon
    April 13, 2019 at 6:52 am 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!

    • Reply
      Together As Family
      April 14, 2019 at 1:07 pm 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.

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