Banana Cinnamon Muffins
Elevate your breakfast or snack time with these irresistibly moist and flavorful Banana Cinnamon Muffins! Packed with the natural sweetness of ripe bananas and a cozy hint of ground cinnamon, these muffins strike the perfect balance between wholesome comfort and indulgent treat. Made with a blend of granulated and brown sugar for depth, and finished with a splash of vanilla, each bite delivers warm, homemade goodness. These easy muffins, prepped in just 15 minutes, bake to perfection in under 25 minutes, making them ideal for busy mornings or last-minute gatherings. Perfectly soft and tender, they pair wonderfully with a cup of coffee or tea. Whether you’re looking for a quick grab-and-go breakfast or a crowd-pleasing baked good, these Banana Cinnamon Muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.25 cup milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Melt the unsalted butter and let it cool slightly, then mix it into the mashed bananas along with the granulated sugar, brown sugar, egg, and vanilla extract. Stir until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
Add the milk and fold it into the batter to create a smooth, slightly thick consistency.
Carefully spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 232.7 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
