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Banana Muffins are soft, bake up perfectly round, and topped with cinnamon & sugar. One bowl is all you need to make the best banana bread muffins. No mixer needed!
BANANA MUFFINS RECIPE
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.
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.
HOW TO MAKE BANANA BREAD MUFFINS
- Granulated Sugar
- Vegetable or Canola Oil
- 2 large eggs
- 2/3 cup mashed banana (which is about 2 bananas)
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Ground Cinnamon
Whisk together the granulated sugar, oil, and eggs in a mixing bowl. Add mashed banana and vanilla extract. Whisk. Add the dry ingredients and stir with a wooden spoon or a spatula until combined.
Fill each muffin tin almost full. Bake for 17-21 minutes. Let cool in the pan until you can stand to touch them. Take a muffin, turn it upside down into the melted butter and then into the cinnamon & sugar mixture. Place on cooling rack and let cool. Or eat warm!
MY TIPS FOR THIS MUFFIN RECIPE
- 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 🙂
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
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
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Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.
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In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
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Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
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Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
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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).
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Remove muffins from pan to a cooling rack.
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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 Video
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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