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Banana Cinnamon Muffins are full of cinnamon banana flavor, moist and delicious. The perfect way to use ripe bananas and a great way to start your day.
Why You’ll Love This Recipe!
When you find yourself with a few ripe bananas what do you do? Banana bread is usually by go treats, but I decided I needed to mix things up a bit so I decided to make some Banana Cinnamon Muffins.
I love the combination of the bananas and cinnamon and this moist banana muffin recipe is full of cinnamon flavor thanks to the cinnamon chips.
Ingredients Needed
- Bananas, use ripe bananas
- All Purpose Flour
- Granulated Sugar
- Eggs
- Sour cream or plain Greek yogurt, not low fat
- Vegetable Oil or canola oil. Use a light, netural flavored oil.
- Pure Vanilla Extract
- Baking Powder
- Cinnamon Chips, they can be found in the baking aisle next to the chocolate chips.
- Cinnamon
- Salt
How to Make Banana Cinnamon Muffins
- Mix flour, baking powder, cinnamon and salt together in a large bowl
- Combine mashed bananas, sugar, sour cream, vegetable oil, egg, and vanilla together in a separate bowl and whisk together until combined.
- Add all the wet ingredients mixture to the dry ingredients and stir just until the ingredients are mixed well. Do not over stir.
- Fold in cinnamon chips
- Fill a prepared muffin pan with batter until they are 2/3 to 3/4 full.
- Bake at 350 degrees F until a toothpick comes out clean. About 20 minutes. Place on a cooling rack.
Tips from leigh Anne
- Always mix wet and dry ingredients separately, adding wet into dry.
- Only mix muffin batter until dry ingredients are incorporated. Over mixing muffins makes them tough.
- For the best banana flavor be sure and use very ripe bananas whose skin has turned brown. The browner the banana skin gets, the sweeter the banana flavor will be in your muffins!
- If you do not have cinnamon chips, double the amount of cinnamon in the recipe.
Frequently Asked Questions
How can I tell when a muffin is done?
Use a toothpick and insert it into the top middle of the muffin. It should come out with moist crumbs, not wet batter.
Gently touch the top of the muffin with your finger. Muffins will spring back when they are fully baked.
How do I store leftover muffins?
Store leftover banana muffins in an airtight container at room temperature for 2-3 days.
Can I add nuts to banana muffins?
Chopped pecans or walnuts would be delicious in these banana cinnamon muffins. I would add 1/2 a cup of chopped nuts.
Can I freeze banana cinnamon muffins?
Muffins freeze really well. Just make sure they are room temperature and then place in a freezer zip loc bag or some type of airtight container. Keep in freezer for up to 3 months. Thaw in the refrigerator. Rewarm in the microwave for a few seconds.
Check out more of my favorite banana recipes:
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Banana Cinnamon Muffins
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 ripe mashed banana
- 1 cup granulated sugar
- 1/2 cup sour cream or plain Greek yogurt not low fat
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup cinnamon chips
Instructions
- Preheat the oven to 350 degrees F
- Mix together the flour, baking powder, cinnamon and salt together in a large bowl
- In a separate bowl, combine the mashed banana, sugar, sour cream, vegetable oil, egg, and vanilla together. Mix until combined.
- Add all the wet ingredients to the dry ingredients and stir just until the ingredients are mixed well. Do not over stir.
- Fold in the chips
- Fill the well-greased or lined muffin tins about 2/3 to 3/4 full
- Bake for approximately 20 minutes or until a toothpick comes out clean.
Tips & Notes:
- Always mix wet and dry ingredients separately, adding wet into dry.
- Only mix muffin batter until dry ingredients are incorporated. Over mixing muffins makes them tough.
- For the best banana flavor be sure and use very ripe bananas whose skin has turned brown. The browner the banana skin gets, the sweeter the banana flavor will be in your muffins!
- If you do not have cinnamon chips, double the amount of cinnamon in the recipe.
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Nutrition Facts:
Kelley says
These are so wonderful. I made them two days in a row!!!
Patty says
I’ve made this several times. Everyone loves it! When I’m out of cinnamon chips I add cinnamon. I also add 1/2 cup of brown sugar.
Abby Sparrow says
I made these last night and they were awesome!!! I halved the recipes and made a couple small changes: I used all whole wheat flour, subbed nonfat plain Greek yogurt for the sour cream, subbed applesauce for the oil, and added some cinnamon. These were fabulous and you couldn’t even tell I “healthified” them!