Cinnamon Banana Muffins


Last Updated on June 18, 2021

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!

cinnamon banana muffins

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.

cinnamon banana muffins

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!

cinnamon banana 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


Vanilla extract

cinnamon banana muffins

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!

cinnamon banana muffins

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

5 from 4 votes
Course: Baked goods


Prep time


Cooking time


Total time




  • 2 large bananas, mashed

  • 1 + 2/3 cups 1 + 2/3 spelt flour

  • 2 eggs

  • 1/2 cup 1/2 pure maple syrup

  • 1/2 cup 1/2 olive oil

  • 1 tsp 1 cinnamon

  • 1 tsp 1 vanilla extract

  • 1 tsp 1 baking soda

  • 1/4 tsp 1/4 salt

  • Cinnamon Topping
  • 1 tbsp 1 brown or coconut sugar

  • 1/2 tsp 1/2 cinnamon


  • 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- the batter makes about 15 muffins.
  • 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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Yum, I think I will try this recipe, and after that, try it a second time with 2/3rds Spelt Flour and 1/3rd Oat Flour. But use Grass-Fed Butter, Macadamia Oil or Coconut Oil in preference to Olive Oil I keep for Savory Meals. Some people find it a bit overpowering in bread and cakes. Here’s an idea though: how about Focaccia made with Spelt and Olive? 50/50 whole spelt flour and white spelt flour? I’m also wondering how a No-Kneed Bread that is made in a Dutch Oven would work out with Spelt Flour 50/50 in preference to a bread maker I did not have success with? It was either the Sunbeam Bakehouse Compact I used 4-5 times or the way I added the yeast, sugar, salt and butter. I kept getting bricks! Would you be interested to make a No-Kneed Spelt Bread recipe for us? I did find a small selection of Spelt recipes on your website.

  2. Can I make this as a loaf?

    • I personally haven’t tried but I don’t see why not! I also have a bunch of banana breads on the blog if you were looking for a loaf recipe

  3. Whittney

    Do you think oat flour would work in the place of spelt?

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