A warm Cinnamon Banana Muffin straight from the oven is the perfect quick breakfast or snack. Make a batch of muffins for a busy work week to grab and go! Your kids will love them with a glass of milk, but you will love them with a cup of coffee!
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I’m always coming up with new banana muffin recipes to use up those overly ripe bananas that are past the point of eating. The more speckled a banana is the better it is for baking! Ripe bananas are actually sweeter making them the perfect addition for muffins and bread! If you have an excess of ripe bananas also try my recipe Healthy Banana Oat Muffins, it’s my husband’s favorite banana muffin recipe!
INGREDIENTS needed for banana muffins and substitutions
- ripe bananas-you know they are ripe enough when they are overly speckled
- Greek yogurt-I use whole milk but 2% or fat free will work
- coconut oil -you can use avocado oil, olive oil or any oil you have. It may change the flavor slightly but will still keep them moist
- honey or maple syrup
- vanilla extract
- old-fashion oats
- all purpose flour
- whole wheat flour- I use white whole wheat
- baking powder
- baking soda
If you want to substitute all whole wheat flour and eliminate the all purpose flour or vice versa you will need to adjust the amount of wet ingredients. I explain the difference in flour protein in my Healthy Banana Oat Muffins recipe and why I use this blend of two flours and oats in most of my muffins.
How to make cinnamon banana muffins
Any time I make muffins I always start with two medium sized bowls, one for the wet ingredients and one for the dry ingredients. This method helps insure the ingredients are properly mixed together. The key with muffins is to not over mix, which means once you start to mix the wet and dry ingredients you want to use a spatula and use wide circular strokes scraping the sides and bottom of the bowl. You do this just until you no longer see white streaks of flour remaining. Otherwise you will wind up with a very dry muffin! Banana muffins will have lumps, but that is okay! Don’t try to stir out those lumps!
Once you have everything mixed you evenly divide the batter into a prepared muffin pan. It’s up to you if you want to use liners or cooking spray. I have found during my extensive muffin research that the liners stick to the muffin when it is hot, so when you allow them to cool they peel out of that liner easily. However, my family can never wait for the muffins to cool so I tend to just give a little spray to the muffin tin. You can use a paper towel to wipe the access and evenly get the sides. When the muffins come out of the oven I run a butter knife around the edges and carefully pop them out.
I know you will love these moist Cinnamon Banana Muffins! If you try this recipe for Cinnamon Banana Muffins, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Looking for more delicious muffin recipes? Try these!
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Cinnamon Banana Muffins
- 3 overly ripe bananas, mashed
- 1/2 cup Greek yogurt
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 cup old-fashion oats
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Line a muffin tin with paper liners or spray with nonstick cooking spray. Set aside.
- In a medium sized bowl mix together all wet ingredients bananas through vanilla extract. Set bowl aside.
- In a separate bowl mix together the dry ingredients oats through cinnamon.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the center. With a spatula stir together in large circular motion scraping the sides and bottom of bowl. Do not over mix, only stir until no white streaks of flour remain. Batter will be slightly lumpy but that is okay because it will bake out.
- Fill muffin tin with batter 3/4 full. Bake on middle rack of oven for 18-20 minutes or when toothpick comes out clean.