Packed with whole grains and delicious banana flavor, these cinnamon banana muffins are the perfect way to use up your ripe bananas, and make for the best quick bite for breakfast!
Banana Muffins
I’ve had two spotty bananas staring me down all week, and I couldn’t figure out what to make with them. But then I thought- muffins are always good to have around!
These banana muffins are lightly sweetened, and packed with delicious cinnamon flavor. They’re easy to grab in the morning before a workout, and pair perfectly with my daily iced coffee.
I love baking muffins because they freeze well, are easy to make, and are the perfect sized treat when you’re craving something sweet.
If you love banana bread, you’re going to love these muffins. They come out SO fluffy, are made with just 10 ingredients, and can be customized to your liking.
Since I always opt for chocolate chips in my banana desserts, I decided to switch things up with a simple cinnamon flavor. If you’re feeling fancy, you can add nuts or dark chocolate to these muffins!
Ingredients in Cinnamon Banana Muffins
This recipe is such a simple one! Here’s what you’ll need to make these cinnamon banana muffins:
- Ripe bananas– whenever I buy bananas, I try to buy a yellow bunch and a green bunch. I let the yellow bunch ripen over the course of the week so that I’m left with perfectly spotty bananas to bake with! The spottier the banana = the sweeter it is
- Spelt flour– I love the use of spelt flour for its nutty, whole-grain taste. All-purpose flour or a 1:1 gluten-free flour blend can be a good replacement for spelt!
- Eggs– eggs act as a binder in the banana muffins, but can be replaced with a flax or chia egg substitute for a vegan version
- Maple syrup
- Olive oil– olive oil adds a rich taste to these muffins, without completely overpowering them
- Cinnamon
- Vanilla extract
Cinnamon banana muffins are the ultimate treat to keep around. Enjoy them as part of breakfast, as a snack, or a healthier dessert.
They’re dairy-free and packed with feel-good ingredients. You can make them gluten-free by substituting a 1:1 gluten-free flour blend.
I can’t wait for you guys to try them!
Looking for more ways to use up your ripe bananas? Check out some of these recipes below
Chocolate Banana Muffins
Chocolate Chip Banana Pancakes
Cinnamon Swirl Banana Bread
Cinnamon Banana Muffins
Ingredients
- 2 large bananas, mashed
- 1 + 2/3 cups spelt flour or all-purpose flour
- 2 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup olive oil or coconut oil
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
Cinnamon Topping
- 1 tbsp brown or coconut sugar
- 1/2 tsp cinnamon
Directions
- Preheat your oven to 350 F
- In a large bowl, mash the banana until smooth. Whisk in the eggs, maple syrup, oil, vanilla and cinnamon.
- Fold in the spelt flour, baking soda and salt and mix well until evenly incorporated to form the batter.
- Line a muffin tin with baking cups, and scoop out 1/3 cup of batter into each muffin mold
- Combine the brown sugar and cinnamon together in a bowl. Sprinkle some of the sugar mixture over each muffin before baking.
- Bake the muffins for 20-25 minutes, until the tops are firm to touch and a toothpick comes out clean.
- Keep stored in cool place for up to 3 days, or refrigerate for up to 1 week.
Instead of using a 12 muffin tray, I used a 9” by 13” rectangular tray and they turned out yummy too! Might switch to a smaller tray next time because it turned out a bit too thin, less than 1” thick.
I just made these to freeze for postpartum, shared one with my kids and we are all obsessed! Going to make another batch to have extra.
Made exactly as recipe says but used all-purpose flour and coconut oil!
I’m so happy to hear that, Megan!
Hi Kelsey, next time I would try scooping closer to 1/4 cup of batter and see if that stretches the batter out to 12 for you