How to Make the Absolute Easiest Cinnamon Sugar Banana Muffins

Last Updated on June 26, 2020

Fluffy and sweet with a cinnamon-sugar coating. Just like banana bread but in muffin form, these are the easiest cinnamon sugar banana muffins to make. Soft and super moist, these breakfast treats are absolutely easy to make and perfect for a grab-and-go-breakfast.

Banana Muffins

Instead of giving me lemons, life seems to always leave me with 2 or 3 overripe bananas. I’m certainly okay with this banana blessing because I can use them to make these cinnamon sugar banana muffins or something similar like chocolate banana bread.

One of the best aspects of overripe banana recipes is how easy they are to prepare and these muffins are no different. Made with simple pantry ingredients you can whip these up quickly will little mess. Only two bowls are required to mix the

Cinnamon sugar banana muffins are similar to banana bread but less dense and more fluffy.

What Makes these Banana Muffins the Absolute Easiest?

• They use pantry and refrigerator staple ingredients.
• It’s a great way to get rid of mushy bananas.
• You only need two mixing bowls and a spoon (well, maybe a fork too) for prep.
• They freeze easily.

Cinnamon Sugar Banana Muffins Ingredients

Made with simple pantry and refrigerator staples these banana muffins can be made in minutes. Though there aren’t many the ingredients below are all key to this recipe and few can be changed.

• Overripe Bananas: for this recipe, you only need 2 large overripe bananas. If you don’t have any on hand you can freeze them for an hour leaving the banana peel on. Then let them thaw slightly and remove the peel so you can mash them.
• Butter: the melted butter is one of the ingredients that make these muffins so fluffy and soft.
• Sugar: for this recipe, I used granulated sugar, however, you can easily swap it out for something similar such as coconut sugar. Sugar sweetens these muffins perfectly.
• Egg: using an egg in this muffin recipe binds the ingredients together so you end up with fluffy and soft muffins.
• Vanilla: the bananas bring such a sweet flavor and the addition of vanilla smooth the sweetness even more.
• Flour: the flour in this recipe is one of the few that is interchangeable. For this recipe, I used all-purpose flour, but you can swap it out for an almond meal, or even a measure-for-measure gluten-free flour.
• Baking Soda: the baking soda helps these muffins to rise.
• Salt: the salt in this recipe wakes up the other flavors by creating a balance between them.
• Cinnamon and Sugar: these two ingredients are combined to create the sweet coating on top of these muffins, which

How to Make Banana Muffins

1. Preheat the oven to 350ºF and grease or line a muffin tin.
2. In a medium bowl whisk the Bananas, Butter, Sugar, Egg, and Vanilla together.
3. In a separate bowl stir the Baking Soda, Salt, and Flour together.
4. Add the flour mixture to the wet ingredients and gently stir being careful to not over mix.
5. In a small bowl mix the Sugar and Cinnamon together and set aside.
6. Fill each muffin tin or paper liner about halfway and then sprinkle some of the cinnamon sugar mixtures on top making sure to cover the batter. Place the remaining batter on top and then use the leftover cinnamon sugar to sprinkle on top of the muffins.
7. Bake for 20 to 25 minutes. Let cool for 10 minutes and remove from pan and set on a wire rack to finish cooling.

Two Easy Ways to Mash Bananas

Mashing bananas sounds pretty simple and that’s because it is. There are two main ways to mash them up listed out below.

• Fork Method: peel the bananas and use a fork to mash them up into a puree.
• Electric Mixer Method: after peeling the bananas and break them in half. Then place them into the bowl of an electric mixer fitted with the whisk attachment. Begin at a low speed and slowly increase it to medium-high speed until the banana pieces are mashed.

Add-ins For Cinnamon Sugar Banana Muffins

The swirl of cinnamon sugar makes these muffins perfectly sweet so it’s not necessary to add any more ingredients, however, if you’re looking to change up the flavor here are some options to try.

• Shaved Coconut: both sweetened and unsweetened will work.
• Chocolate Chips: Use mini chocolate chips because larger ones will make the muffins crumble apart.
• Dried Fruit: For a stronger flavor chop the dried fruit, especially if it’s large pieces like dried mango or pineapple, before mixing it in.
• Nuts: Make sure to crush the nuts so they mix in well and you get an even amount with each muffin.
• Seeds: choose smaller seeds such as chia seeds, hemp seeds, or sunflower seeds.

How to Store Cinnamon Sugar Banana Muffins

Because of the bananas in these muffins, they are super moist, which also means they don’t last long. Store them in an air-tight container for up to 4 days. If you don’t plan on eating the muffins before then I suggest freezing the leftovers for a later date.

FAQs for Making Cinnamon Sugar Muffins

Can you freeze banana muffins?

Yes. Muffins freeze easily and can be stored in the freezer for up to 3 months. Make sure to place them in an air-tight container or bag. To thaw place them in the refrigerator overnight.

Are banana muffins healthy?

Sort of. The flour and sugar in these muffins tip them closer to the unhealthy side of the spectrum, however, you can swap the flour for a gluten-free flour option or even almond meal. The sugar can also be changed out for one like coconut palm sugar.

Can these cinnamon sugar muffins be made gluten-free?

Yes. Change the all-purpose flour to a measure-for-measure gluten-free flour and you’ll have a delicious muffin.

How do you know when these muffins are done baking?

The easiest way to test the doneness of baked goods is by sticking a toothpick in the center. If it comes out clean it’s done. These banana muffins start to turn a golden brown and rise in the middle near the end of the cooking process. That’s how you’ll best know when they’re done.

Cinnamon Sugar Banana Muffins

Fluffy and sweet with a cinnamon-sugar coating. Just like banana bread but in muffin form, these are the easiest cinnamon sugar banana muffins to make.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Course: Breakfast

Cuisine: American

Keyword: banana muffins, cinnamon sugar

Servings: 12 Muffins

Calories: 192kcal

Author: Aimee Mars | Aimee Mars Living

Ingredients

Muffin Batter

• 1 cup Bananas mashed, about 2 bananas
• 1/3 cup Unsalted Butter melted
• 3/4 cup Sugar
• 1 large Egg beaten
• 1 teaspoon Vanilla Extract
• 1½ cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt

Coating

• 1/3 cup Sugar
• 1 tablespoon Cinnamon

Instructions

• Preheat the oven to 350 degrees. Grease or line your muffin tin with paper liners.
• In a medium bowl whisk the Bananas, Butter, Sugar, Egg, and Vanilla together. In a separate bowl stir the Baking Soda, Salt, and Flour together.
• Add the flour mixture to the wet ingredients and gently stir being careful to not over mix.
• In a small bowl mix the Sugar and Cinnamon together and set aside.
• Fill each muffin tin or paper liner about halfway and then sprinkle some of the Cinnamon Sugar mixture on top making sure to cover the batter. Place the remaining batter on top and then use the leftover cinnamon sugar to sprinkle on top of the muffins.
• Bake for 20 to 25 minutes. Let cool for 10 minutes and remove from pan and set on a wire rack to finish cooling.

Notes

How to store: Store them in an air-tight container for up to 4 days.

Freezing instructions: Muffins freeze easily and can be stored in the freezer for up to 3 months. Make sure to place them in an air-tight container or bag. To thaw place them in the refrigerator overnight.

Gluten-Free Banana Muffins: Change the all-purpose flour to a measure-for-measure gluten-free flour and you’ll have a delicious muffin.

Nutrition

Serving: 1muffin | Calories: 192kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 68mg | Fiber: 1g | Sugar: 20g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Tried this recipe?Mention @AimeeMarsLiving or tag #LiveWithIntent