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- 3 ripe bananas - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1 large egg, beaten - 1 teaspoon vanilla extract - 1 teaspoon baking soda - A pinch of salt - 1 teaspoon ground cinnamon - 1 1/2 cups all-purpose flour - 1/2 cup chopped walnuts or pecans (optional) - Additional cinnamon sugar for topping: 2 tablespoons sugar mixed with 1 teaspoon cinnamon Coconut oil vs. butter: Coconut oil gives a light taste and texture. You can swap it for butter if you prefer. Melted butter works well too. Brown sugar alternatives: You can use coconut sugar or even white sugar. Both will still give a sweet flavor. Nut-free option suggestions: If you want a nut-free muffin, skip the walnuts or pecans. You can add seeds like pumpkin or sunflower for crunch. These ingredients come together to create a warm and cozy treat. The bananas add natural sweetness and moisture. The cinnamon tops it off with a warm spice that makes these muffins hard to resist. You can easily adjust the ingredients to fit your tastes and needs. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step ensures even baking. Next, you need to prepare your muffin tin. You can either line it with paper liners or grease it with non-stick spray. Lining the tin makes clean-up easier. Greasing it helps the muffins pop out smoothly. Choose what works best for you. Start by mashing the ripe bananas in a large bowl. Use a fork to mash them until smooth. This adds natural sweetness and moisture to your muffins. Then, stir in the melted coconut oil. Mix well until combined. Next, add the brown sugar, beaten egg, and vanilla extract. Blend these until the mixture is smooth. In a separate bowl, whisk together the baking soda, salt, ground cinnamon, and all-purpose flour. This helps to evenly distribute the dry ingredients. Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined. Be careful not to overmix. If you want crunch, fold in the chopped walnuts or pecans at this stage. Now, it’s time to fill the muffin cups. Divide the batter evenly, filling each cup about two-thirds full. This allows room for the muffins to rise. In a small bowl, mix the additional cinnamon and sugar together. Sprinkle this mixture generously over the tops of each muffin. Bake for 18 to 20 minutes. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Allow the muffins to cool in the pan for about five minutes. Then, transfer them to a wire rack to cool completely. Enjoy the delightful aroma as they cool! To make the best muffins, avoid overmixing the batter. When you stir the wet and dry ingredients, mix just until combined. Overmixing can make your muffins tough. The ripeness of your bananas matters! Use very ripe bananas with brown spots. They add natural sweetness and flavor. For a moist texture, add melted coconut oil. This keeps the muffins soft and tender. You can also store them in an airtight container after baking. Enjoy these muffins warm. They taste great right out of the oven. You can also spread a little butter on top. This adds creaminess that you will love. Pair these muffins with coffee or tea. A glass of milk also works well. The flavors blend perfectly together. Display your muffins on a tiered cake stand. This gives a lovely touch to your table. You can also use a rustic wooden board for a cozy vibe. For added flair, dust a little cinnamon sugar on top. This makes them look even more inviting. Add fresh fruit or mint leaves as a garnish for color. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results. Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense, tough muffins instead of light and fluffy ones. Customize Your Add-ins: Feel free to experiment with different nuts, chocolate chips, or dried fruits to make these muffins your own. Just be sure to keep the total add-ins to about 1/2 cup. Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Just reheat in the microwave for a warm treat! {{image_2}} You can make your muffins even better with some fun additions. - Adding chocolate chips: Stir in 1 cup of semi-sweet chocolate chips. They add a rich taste and a gooey texture. - Incorporating dried fruits: Try adding 1/2 cup of raisins or dried cranberries. They bring a sweet and chewy bite to your muffins. If you want to make your muffins a bit healthier, there are easy swaps you can try. - Whole wheat flour substitute: Switch all-purpose flour for whole wheat flour. This gives your muffins extra fiber and a nutty flavor. - Reducing sugar without compromising flavor: Cut the brown sugar to 1/3 cup. You can also add a mashed banana for sweetness. Change your muffins to match the season with simple tweaks. - Adding pumpkin spice for fall: Mix in 1 teaspoon of pumpkin spice for a warm, cozy flavor. It makes these muffins perfect for chilly days. - Using applesauce for a twist: Replace half of the mashed bananas with applesauce. This adds moisture and a hint of apple flavor. To keep your muffins fresh, store them at room temperature. Place them in an airtight container. This will help maintain their soft texture. Avoid direct sunlight or heat, as that can dry them out. Properly stored, they last about three days. If you want to save muffins for later, freezing is your best bet. Allow the muffins to cool completely before freezing. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy, simply take out a muffin and let it thaw at room temperature. To reheat muffins, you can use a microwave or an oven. For the microwave, heat for 15-20 seconds. This keeps them moist and warm. If you prefer the oven, preheat it to 350°F (175°C) and heat the muffins for 5-10 minutes. This method gives them a nice, fresh texture. Always check if they are warm through before serving. Enjoy your delicious cinnamon sugar banana muffins warm! For the best muffins, use very ripe bananas. Look for bananas with dark yellow skin and brown spots. These bananas are sweet and soft, making them easy to mash. They add moisture and flavor to your muffins. Overripe bananas work best because they are sweeter. Avoid green or slightly yellow bananas; they won't give the same taste or texture. Yes, you can easily make these muffins vegan. Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. For the dairy, use a plant-based milk like almond or soy. You can also replace the melted coconut oil with a vegan butter alternative. Cinnamon sugar banana muffins last about 3 to 4 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, place them in the fridge for up to a week. You can also freeze them for up to three months. Just wrap each muffin tightly in plastic wrap before freezing. Yes, frozen bananas work well in this recipe. Thaw the bananas before using them. You can do this by placing them in the fridge overnight or using the microwave for a quick thaw. Once thawed, mash them as you would fresh bananas. Frozen bananas can be sweeter and even more flavorful, making your muffins extra tasty. We explored a delicious banana muffin recipe, focusing on the right ingredients and methods. You learned about ingredient swaps and how to enhance flavors. I shared tips for perfecting your muffins and creative serving ideas. Remember to store them well to keep that fresh taste. With this recipe, you're ready to bake tasty muffins that everyone will love. Enjoy your baking journey with fun variations and reminders for freshness!

Cinnamon Sugar Banana Muffins

Deliciously moist muffins made with ripe bananas and topped with a cinnamon sugar mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 pieces ripe bananas, mashed
  • 1.3 cup melted coconut oil
  • 0.5 cup brown sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 1.5 cups all-purpose flour
  • 0.5 cup chopped walnuts or pecans (optional)
  • 2 tablespoons sugar for topping
  • 1 teaspoon cinnamon for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
  • In a large mixing bowl, mash the ripe bananas with a fork until smooth.
  • Stir in the melted coconut oil until well combined.
  • Add the brown sugar, beaten egg, and vanilla extract to the banana mixture. Mix until smooth.
  • In a separate bowl, whisk together the baking soda, salt, ground cinnamon, and all-purpose flour.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix. If using, fold in the chopped walnuts or pecans.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • In a small bowl, combine the additional cinnamon sugar. Sprinkle generously over the top of each muffin.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Display the muffins on a tiered cake stand or a rustic wooden board, and dust with a light sprinkle of cinnamon sugar for extra flair. Serve warm or at room temperature. Enjoy!
Keyword baking, banana, cinnamon, muffins