Banana Cinnamon Breakfast Muffins

Name: Banana Cinnamon Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12.0
Ingredients: 3 ripe bananas, mashed; 1/2 cup sugar; 1/3 cup melted butter; 1 teaspoon vanilla extract; 1 egg, beaten; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 1/2 cups all-purpose flour

Highlighted under: Baking & Desserts

I absolutely love making these Banana Cinnamon Breakfast Muffins! The combination of ripe bananas and warm cinnamon fills my kitchen with an irresistible aroma, making it hard to wait for them to bake. They’re not only delicious but also easy to whip up in the morning or even prepare ahead for a busy week. Packed with moist goodness, these muffins are a delightful way to start the day while offering a healthier option that keeps us full and satisfied all morning long.

Created by

Talia Preston

Last updated on 2026-01-15T14:01:17.235Z

When I first tried making Banana Cinnamon Breakfast Muffins, I was just experimenting with my overripe bananas. The fantastic pairing of cinnamon and banana was a game-changer, and I realized that this simple recipe could provide a warm hug in muffin form. One key tip I learned along the way is to mash the bananas until almost smooth to ensure a consistent texture throughout.

Over time, I’ve perfected the recipe, tweaking the ingredients until they came out just right. I love adding a sprinkle of oats on top for an extra crunch and a beautiful presentation. The muffins stay fresh for days, making them perfect for quick breakfast grabs or snack time!

        Why You'll Love These Muffins
        The perfect balance of sweetness from ripe bananas and warmth from cinnamon.
Moist texture that makes every bite melt in your mouth.
Great for breakfast, snacks, or even dessert!

      

Mastering the Muffin Texture

Achieving the perfect muffin texture is all about precision in mixing. When combining the wet and dry ingredients, avoid overmixing to ensure your muffins rise beautifully and remain tender. You want to stir until everything is just combined, leaving some lumps in the batter. This will promote a light, airy texture, as overmixing can lead to dense, chewy muffins. Keep an eye on the batter consistency; it should be thick yet pourable, resembling a smooth but not overly liquid mixture.

Another key to a moist muffin lies in the ripeness of your bananas. The riper the bananas, the more natural sugar they contain, which not only sweetens the muffins but also contributes to their moistness. Look for bananas with brown spots, as they provide the best flavor and moisture levels. If you're short on time, you can even microwave the bananas for about 30 seconds to help soften them before mashing.

Storing and Serving Tips

These Banana Cinnamon Breakfast Muffins are perfect for meal prep! You can store them in an airtight container at room temperature for up to three days or freeze them for up to three months. To freeze, place the muffins in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. When you're ready to enjoy them, just pop them in the microwave for 30 seconds or reheat in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.

For serving, consider adding a generous smear of butter or a drizzle of honey to enhance the flavor profile. If you want to take it up a notch, serve the muffins alongside a dollop of Greek yogurt or a spread of almond butter for a nutritious breakfast option. You can also experiment with mix-ins like chopped nuts, chocolate chips, or dried fruits to customize the muffins to your taste!

Ingredients

For the Muffins

3 ripe bananas, mashed
1/2 cup sugar
1/3 cup melted butter
1 teaspoon vanilla extract
1 egg, beaten
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour

Mix all the ingredients well for a smooth batter before baking.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, sugar, melted butter, vanilla extract, and beaten egg. Mix well.

Incorporate Dry Ingredients

In another bowl, whisk together the baking soda, salt, ground cinnamon, and flour. Gradually add this to the banana mixture, stirring just until combined.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy these muffins warm, or store them in an airtight container for a delicious treat throughout the week.

Pro Tips

For added flavor, try mixing in chocolate chips or nuts. You can also substitute whole wheat flour for a healthier option.

Ingredient Substitutions

If you're looking to make these muffins healthier, you can substitute half of the all-purpose flour with whole wheat flour. This will add more fiber and nutrients, giving the muffins a heartier texture. However, be mindful of the moisture level; you may need to slightly increase the liquid content if the batter appears too thick.

For a dairy-free version, replace the melted butter with coconut oil or a light vegetable oil. Both substitutes will maintain the muffins' moisture while giving them a different flavor profile. Additionally, using unsweetened applesauce in place of sugar is a great lower-calorie option that still keeps the muffins sweet and moist.

Troubleshooting Common Issues

If your muffins come out too dry, it could be due to overbaking. Always check for doneness a few minutes before the recommended time by inserting a toothpick; if it comes out clean without any wet batter, your muffins are ready. Remember, they will continue to cook slightly as they cool, so take them out of the oven when they are just done.

On the other hand, if your muffins overflow the tins, it might be due to overfilling. A good rule of thumb is to fill each muffin cup about two-thirds full. Make sure to properly measure the batter to maintain uniformity in size, which helps with even baking and a pleasing appearance.

Questions About Recipes

→ Can I use frozen bananas?

Yes, frozen bananas work great! Just thaw them and mash before using.

→ How can I make these muffins vegan?

You can substitute the egg with a flax egg and use plant-based butter or oil.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans can add a delightful crunch.

→ How should I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.