Easy Banana and Cinnamon Muffins Recipe | No Chocolate Needed

Who doesn’t love a freshly baked muffin? These banana and cinnamon muffins are not only a delightful way to use up over-ripe bananas, but they are also bursting with warm, cozy cinnamon flavor. This recipe skips the chocolate in favor of letting the banana shine. Plus, it’s a hit with the kids—my nine-year-old son gave it his stamp of approval! If you’re looking for a muffin recipe that’s easy to make and packs a flavor punch, this one is for you.

The Best Banana and Cinnamon Muffins

When it comes to muffins, banana and cinnamon are a match made in heaven. The natural sweetness of ripe bananas pairs beautifully with the earthy warmth of cinnamon, creating a muffin that’s moist, flavorful, and comforting. These muffins are perfect for breakfast, an afternoon snack, or even as a quick dessert. Plus, they are super simple to whip up!

Notes on Ingredients

• Ripe Bananas: The key to these muffins is using over-ripe bananas. The more brown and spotty, the better! They add natural sweetness and moisture to the batter.
• Cinnamon: Not only in the batter, but also sprinkled on top with demerara sugar for a crunchy, flavorful crust.
• Butter vs. Oil: This recipe calls for melted unsalted butter, which adds a rich flavor. You could substitute with oil, but the butter gives these muffins a deeper taste.
• Brown Sugar: Adds a slight caramel flavor that complements the bananas and cinnamon. Soft light brown sugar works best, but dark brown sugar can also be used for a richer taste.

How to Make Banana and Cinnamon Muffins

1. Preheat the Oven: Start by preheating your oven to 180°C (170°C for fan ovens) or gas mark 3.
2. Mix the Dry Ingredients: In a medium bowl, combine the flour, baking powder, bicarbonate of soda, and cinnamon. Stir until evenly mixed.
3. Prepare the Wet Ingredients: In a separate large bowl, mix the melted butter and sugar until well blended. Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract.
4. Combine the Mixtures: Gradually stir the dry ingredients into the wet mixture, ensuring everything is well incorporated.
5. Fill the Muffin Cases: Line a muffin tin with paper cases. Fill each case two-thirds full with the batter, then sprinkle the tops with the cinnamon-sugar mixture.
6. Bake: Place the muffins in the oven and bake for about 20 minutes, or until a skewer inserted into the center comes out clean. Let them cool for a few minutes in the tin before transferring to a wire rack.

How to Serve Banana and Cinnamon Muffins

These muffins are best enjoyed slightly warm, straight out of the oven, but they also make a fantastic snack at room temperature. Pair them with a cup of coffee or tea for a cozy afternoon treat, or pack them into lunchboxes for a delicious, kid-friendly snack. The crunchy cinnamon topping adds a lovely texture, contrasting beautifully with the soft, banana-packed center.

How to Store Banana and Cinnamon Muffins

Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, pop them in the fridge for up to a week, though the crunchy topping may soften slightly. For even longer storage, freeze the muffins in a sealed container for up to 3 months. When ready to eat, just thaw at room temperature or warm them up in the microwave for 20-30 seconds.

FAQs About Banana and Cinnamon Muffins

The Best Banana and Cinnamon Muffins

These banana and cinnamon muffins are the perfect way to use up those over-ripe bananas sitting in your fruit bowl. Fluffy, moist, and packed with sweet banana flavor, they are enhanced by a warm kick of cinnamon and topped with a crunchy cinnamon-sugar layer. Simple to make and incredibly delicious, these muffins are a great snack for kids' lunchboxes or a cozy breakfast treat. Perfect for when you're craving a wholesome and flavorful baked good without the need for chocolate!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Ingredients

  

• 175 g plain flour
• 2 tsps baking powder
• half a tsp bicarbonate of soda
• 2 tsps ground cinnamon
• 125 g unsalted butter melted
• 150 g soft light brown sugar
• 2 large eggs
• 4 small ripe bananas mashed
• 1 tsp vanilla extract

FOR THE CRUNCHY TOPPING

• 1 tsp ground cinnamon
• 2 tbsps demerera sugar

Instructions

 

• Preheat the oven to 180 degs C/170 degs C fan/gas mark 3
• Put the flour, baking powder, bicarb and cinnamon into a medium sized bowl and combine well.
• In a large bowl, mix the melted butter and sugar, and beat until blended. Beat in the eggs one at a time and then the mashed bananas and vanilla.
• Add the flour mixture and stir well.
• Line a muffin tin with paper cases and fill each case with the mixture, until about two-thirds full, and sprinkle the tops with the sugary cinnamon.
• Bake for 20 minutes or until a skewer comes out clean when inserted. Leave to cool in the tin for a few minutes before turning out on to a wire rack. Enjoy!