I absolutely adore this banana muffin recipe because it’s the perfect blend of cozy nostalgia and modern flair, especially when you toss in some chocolate chips or walnuts for an extra treat. Plus, there’s something so satisfying about transforming overripe bananas into a batch of warm, cinnamon-scented muffins that make my kitchen smell amazing!
These Banana Muffins with Cinnamon are dear to my heart for their invitation of sweet warmth. With only 1 1/2 cups of all-purpose flour and a delightful hint of cinnamon, they have the comforting aroma that muffins should have.
Three ripe bananas not only keep the muffins moist but also make them more healthful. They are a good source of potassium, vitamins B6 and C, and dietary fiber.
If you want a crunchy surprise, add walnuts; if you’d prefer a sweet revelation, fold in chocolate chips.
Ingredients
All-purpose flour:
Gives shape, is abundant with carbohydrates, and is necessary for the texture of muffins.
Ripe bananas:
Imparts natural sweetness; is very high in potassium; ensures that muffins have a moist texture.
Granulated sugar:
Adds sweetness; imparts softness and color; constitutes an energy source.
Unsalted butter:
Increases complexity; assists with moisture; guarantees a soft, delicate crumb.
Ground cinnamon:
Spice that is warm; enhances flavor; possesses antioxidant properties.
Ingredient Quantities
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
1. Set your oven to 350°F (175°C), and prep a muffin tin with either paper liners or light grease.
2. In a standard kitchen bowl, combine the elements of flour, baking powder, baking soda, salt, and cinnamon through whisking until they are well amalgamated.
3. In a large bowl, take the ripe bananas and mash them with a fork or potato masher until smooth.
4. In the mashed bananas, thoroughly mix in the granulated sugar, egg, melted butter, and vanilla extract until fully blended and smooth.
5. Slowly incorporate the dry ingredients into the banana mixture, being careful to not overmix. Stir until just combined, and the batter will be slightly lumpy.
6. If you are using them, fold in the chopped walnuts or chocolate chips into the batter.
7. Evenly distribute the batter among the muffin cups that have been prepared, filling each to about 3/4 full.
8. Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Either serve the muffins warm or keep them in an airtight container for up to 3 days and enjoy your delicious cinnamon banana muffins.
Equipment Needed
1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Standard mixing bowl
5. Large mixing bowl
6. Whisk
7. Fork or potato masher
8. Measuring cups
9. Measuring spoons
10. Spatula or mixing spoon
11. Toothpick
12. Wire rack
FAQ
- Q: Can I use whole wheat flour instead of all-purpose flour?Yes, you can use whole wheat flour instead, but the muffins might be denser. For a lighter texture, try using half whole wheat and half all-purpose flour.
- Q: How ripe should the bananas be?B: Choose very mature bananas that have brown spots on the peel. This will ensure that they are sweet and easy to mash.
- Q: Can I substitute the butter for a different fat?Yes, you can substitute coconut oil or vegetable oil for butter. While it will not provide the same flavor or texture that butter gives, it will work in recipes calling for butter.
- Q: Are the walnuts or chocolate chips necessary?Q: Are crunches and other workout moves mandatory for making delicious muffins?
A: No, they are not mandatory. They are just kind of a bonus, adding extra texture and flavor. Whatever you do with crunches and other moves, muffins without them are still muffins. Still doable, still delicious, still breakfast, brunch, snack, or whatever you want them to be.
- Q: Can I freeze these muffins?A: Yes, allow them to cool all the way, then put them in an airtight container or freezer bag for up to 3 months.
- Q: Is it okay to use a different sweetener instead of granulated sugar?A: Yes, you may use honey, maple syrup, or other sugar alternatives, but they might alter the texture and moisture content.
- Q: What is the best way to mash the bananas?A: Mash them until smooth, leaving a few small lumps if desired for texture, using a fork, potato masher, or other preferred mashing tools.
Substitutions and Variations
1 1/2 cups all-purpose flour: If necessary, use whole wheat flour or a gluten-free flour blend as a substitute.
3/4 cup granulated sugar. Substitute with coconut sugar or brown sugar for a different flavor profile.
1/3 cup unsalted butter, melted: Substitute with an equal amount of coconut oil or vegetable oil for a dairy-free option.
One large egg: For an egg substitute, use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). This is a good substitute for those who want a vegan option.
1/2 cup chopped walnuts or chocolate chips: Use dried cranberries or raisins for a fruity twist.
Pro Tips
1. Select the Right Bananas: Use overripe bananas with lots of brown speckles for maximum sweetness and flavor. If your bananas aren’t ripe enough, you can quickly ripen them by baking them in a 300°F (150°C) oven for about 15 minutes.
2. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. This helps prevent the muffins from becoming dense. A few lumps in the batter are fine.
3. Enhance Flavor Depth: Brown the butter before mixing it with the other ingredients for added complexity and a nutty aroma.
4. Balance Moisture: If you find your banana mixture too wet, remove about a tablespoon of the mashed bananas to ensure the batter isn’t overly moist, which can affect the texture of the muffins.
5. Customize Toppings: Before baking, sprinkle a mixture of coarse sugar and cinnamon on top of the muffins for a sweet, crunchy topping. This also adds visual appeal.
Cinnamon Banana Muffins Recipe
My favorite Cinnamon Banana Muffins Recipe
Equipment Needed:
1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Standard mixing bowl
5. Large mixing bowl
6. Whisk
7. Fork or potato masher
8. Measuring cups
9. Measuring spoons
10. Spatula or mixing spoon
11. Toothpick
12. Wire rack
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions:
1. Set your oven to 350°F (175°C), and prep a muffin tin with either paper liners or light grease.
2. In a standard kitchen bowl, combine the elements of flour, baking powder, baking soda, salt, and cinnamon through whisking until they are well amalgamated.
3. In a large bowl, take the ripe bananas and mash them with a fork or potato masher until smooth.
4. In the mashed bananas, thoroughly mix in the granulated sugar, egg, melted butter, and vanilla extract until fully blended and smooth.
5. Slowly incorporate the dry ingredients into the banana mixture, being careful to not overmix. Stir until just combined, and the batter will be slightly lumpy.
6. If you are using them, fold in the chopped walnuts or chocolate chips into the batter.
7. Evenly distribute the batter among the muffin cups that have been prepared, filling each to about 3/4 full.
8. Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Either serve the muffins warm or keep them in an airtight container for up to 3 days and enjoy your delicious cinnamon banana muffins.
