Cinnamon Banana Bread Muffins

These Cinnamon Banana Bread Muffins are soft, moist, and filled with sweet banana flavor. Perfect for busy mornings or cozy weekends, they’re one of the best Easy Baking Recipes Breakfast lovers can make with ripe bananas. If you’re wondering what to do with old bananas easy—this is your new go-to recipe.

Why You’ll Love It

• Quick and simple: Ready in under 30 minutes.
• Moist texture: These banana muffins with two bananas stay soft for days.
• Perfect breakfast: Great for lunchboxes or on-the-go mornings.
• Smells amazing: Cinnamon makes your kitchen feel warm and inviting.

Ingredients

• 2 ripe bananas, mashed
• 1/3 cup melted butter (unsalted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 cup milk

You can also add 1/2 cup of chopped walnuts, pecans, or mini chocolate chips for a delicious twist. For another banana-based treat, check out this 4-Ingredient Banana Bread recipe.

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a large bowl, mash the bananas until smooth.
3. Stir in melted butter, brown sugar, granulated sugar, egg, and vanilla.
4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
5. Combine wet and dry ingredients gently. Do not overmix—just stir until combined.
6. Add milk and mix until smooth and slightly thick.
7. Spoon the batter evenly into the muffin cups, filling about 3/4 full.
8. Bake for 18–20 minutes, or until a toothpick comes out clean.
9. Cool for 10 minutes before serving warm or at room temperature.

For a fun twist, try topping each muffin with a sprinkle of cinnamon sugar before baking. Or, if you love creative breakfast treats, try Fluffy Japanese Soufflé Pancakes next.

Tips & Variations

• Bananas: The riper, the better! The natural sweetness gives the best flavor.
• Add-ins: Swap cinnamon for nutmeg or pumpkin pie spice for a fall twist.
• Texture: For extra moisture, add 2 tbsp sour cream or Greek yogurt.
• Gluten-free option: Use a 1:1 gluten-free flour blend.

Serving Suggestions

Enjoy these moist banana bread muffins easy straight from the oven or paired with a cup of coffee. They also make a great addition to a breakfast spread with fresh fruit and yogurt.

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for 5 days.
• Freezer: Freeze up to 3 months; thaw overnight before reheating.
• Reheat: Warm in the microwave for 10–15 seconds to revive softness.

FAQs

More to Try

• Pumpkin Bread Recipe
• Easy Apple Crisp with Oats
• Baked Apple Fritters Recipe
• Strawberry Waffles Recipe
• Overnight Oats Recipe

Conclusion

These Cinnamon Banana Bread Muffins are the perfect mix of comfort and convenience—ideal for anyone who loves easy banana baking recipes. Whether you have two ripe bananas or a bunch ready to use, this recipe will become one of your favorite quick banana bread muffins to make again and again.

Cinnamon Banana Bread Muffins

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• Author: Sarah
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

These Cinnamon Banana Bread Muffins are soft, moist, and packed with sweet banana flavor. Perfect for busy mornings or cozy weekends, they’re a delicious way to use up ripe bananas.

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Ingredients

Scale 1x2x3x

• 2 ripe bananas, mashed
• 1/3 cup melted butter (unsalted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 cup milk
• Optional: 1/2 cup chopped walnuts, pecans, or mini chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a large bowl, mash the bananas until smooth.
3. Stir in melted butter, brown sugar, granulated sugar, egg, and vanilla.
4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
5. Combine wet and dry ingredients gently. Do not overmix—just stir until combined.
6. Add milk and mix until smooth and slightly thick.
7. Spoon the batter evenly into the muffin cups, filling about 3/4 full.
8. Bake for 18–20 minutes, or until a toothpick comes out clean.
9. Cool for 10 minutes before serving warm or at room temperature.

Notes

Use very ripe bananas for the best flavor and moisture. Add a sprinkle of cinnamon sugar on top before baking for extra flavor. Great served warm with coffee or alongside yogurt and fruit.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 12g
• Sodium: 160mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: banana muffins, cinnamon banana bread, easy baking recipes, ripe banana muffins