Banana Cinnamon Muffins
Banana Cinnamon Muffins are the perfect combination of warm spices and sweet, ripe bananas, creating a delightful breakfast or snack that everyone will love. These muffins are incredibly easy to make and are a great way to use up those overripe bananas sitting on your countertop. With their moist texture and heavenly aroma, Banana Cinnamon Muffins will quickly become a family favorite. Whether you enjoy them fresh out of the oven or as a grab-and-go breakfast, these muffins are sure to please.
Why It Works Every Time
The secret to the perfect Banana Cinnamon Muffins lies in the balance of ingredients. Ripe bananas provide natural sweetness and moisture, while Greek yogurt or sour cream adds a rich creaminess that keeps the muffins tender. The combination of baking powder and baking soda ensures a light, fluffy muffin, while the ground cinnamon adds warmth and depth of flavor. These carefully chosen ingredients come together to create muffins that are not only delicious but also incredibly easy to whip up, making them a go-to recipe for any occasion.
What Goes Into Banana Cinnamon Muffins
- 1 1/2 cups unbleached all-purpose flour – the base for our muffins, providing structure and texture.
- 1 teaspoon baking powder – helps the muffins rise and become light and fluffy.
- 1 teaspoon baking soda – works in conjunction with the acid in the yogurt or sour cream for leavening.
- 1/2 teaspoon salt – enhances the flavors and balances the sweetness.
- 3 large mashed ripe bananas (about 1 1/4 cups mashed) – the star ingredient, providing natural sweetness and moisture.
- 1 large egg – adds richness and helps bind the ingredients together.
- 1/4 cup Greek yogurt or sour cream – contributes to the moisture and adds a slight tang.
- 1/2 cup unsalted butter, melted – adds richness and flavor.
- 1/2 cup tightly packed brown sugar, light or dark – for sweetness and a hint of caramel flavor.
- 1 teaspoon pure vanilla extract – enhances the overall flavor of the muffins.
- 4 tablespoons granulated sugar – for sprinkling on top for a sweet crunch.
- 1 teaspoon ground cinnamon – adds warmth and spice to the muffins.
What You’ll Need (Gear)
- Mixing bowls – for combining ingredients.
- Whisk – to blend dry and wet ingredients smoothly.
- Rubber spatula – for folding ingredients together without overmixing.
- Muffin tin – to shape and bake the muffins.
- Paper liners – for easy cleanup and to prevent sticking.
- Measuring cups and spoons – for precise ingredient measurements.
- Oven – where the magic happens!
Method: Banana Cinnamon Muffins
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly.
Step 2: Prepare the Muffin Tin
Line a muffin tin with paper liners or grease it well with cooking spray to prevent sticking.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the unbleached all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Step 4: Combine the Wet Ingredients
In a large mixing bowl, mash the ripe bananas until smooth. Add the melted unsalted butter, Greek yogurt (or sour cream), brown sugar, egg, and pure vanilla extract. Mix well until fully combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Gently fold the ingredients together with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise.
Step 7: Sprinkle with Sugar
In a small bowl, mix the granulated sugar with a pinch of cinnamon. Sprinkle this mixture evenly over the tops of the muffin batter for a sweet, crunchy topping.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Substitutions by Diet
- Dairy-Free: Use coconut oil or vegetable oil in place of the unsalted butter and substitute the Greek yogurt or sour cream with a dairy-free yogurt alternative.
- Gluten-Free: Replace the all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum.
- Lower Sugar: Reduce the brown sugar to 1/3 cup and use unsweetened applesauce to replace the egg for a lower-sugar option.
- Vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a dairy-free yogurt alternative.
Mistakes That Ruin Banana Cinnamon Muffins
- Overmixing the batter can lead to tough muffins. Mix until just combined.
- Using bananas that aren’t ripe enough will result in less sweetness and moisture. Look for bananas with brown spots.
- Not measuring ingredients accurately can affect the texture and flavor of the muffins. Use proper measuring cups and spoons.
- Opening the oven door too early can cause the muffins to sink. Wait until they are almost done baking before checking.
Make-Ahead & Storage
You can prepare the Banana Cinnamon Muffins ahead of time. Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months. To enjoy, simply thaw at room temperature or microwave for a few seconds until warmed through.
Top Questions & Answers
Can I use frozen bananas for this recipe?
Yes! Frozen bananas work well for this recipe. Just thaw them completely, drain excess liquid, and mash before adding to the batter.
How can I ensure my muffins are fluffy?
Make sure to properly measure your flour and avoid overmixing the batter. This helps maintain the light and fluffy texture.
Can I add nuts or chocolate chips?
Absolutely! Feel free to fold in 1/2 cup of chopped walnuts or chocolate chips into the batter for added flavor and texture.
What’s the best way to store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Keep Cooking
- For more delicious muffin recipes, check out Sally’s Baking Addiction.
- Explore savory recipes on Pinch of Yum.
- For healthy and simple recipes, visit Minimalist Baker.
- Discover a world of baking tips and tricks at King Arthur Baking Company.
Final Thoughts
Banana Cinnamon Muffins are not just a treat; they embody comfort and nostalgia, evoking cozy mornings and family gatherings. The simple ingredients and easy method make them an excellent choice for bakers of all skill levels. With just a few ripe bananas and some pantry staples, you can create a batch of muffins that will fill your kitchen with an irresistible aroma and your heart with joy. Whether enjoyed fresh out of the oven or as a quick breakfast throughout the week, these Banana Cinnamon Muffins will surely become a staple in your home. So gather your ingredients, preheat your oven, and get ready to indulge in the deliciousness of homemade Banana Cinnamon Muffins!
Banana Cinnamon Muffins
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly.
- Line a muffin tin with paper liners or grease it well with cooking spray to prevent sticking.
- In a medium bowl, whisk together the unbleached all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the melted unsalted butter, Greek yogurt (or sour cream), brown sugar, egg, and pure vanilla extract. Mix well until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Gently fold the ingredients together with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise.
- In a small bowl, mix the granulated sugar with a pinch of cinnamon. Sprinkle this mixture evenly over the tops of the muffin batter for a sweet, crunchy topping.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins in a freezer-safe bag for up to 3 months.
- For a twist, add chocolate chips or nuts to the batter.
