Cinnamon Banana Bread Muffins for Cozy Mornings at Home

Cinnamon Banana Bread Muffins are a delightful spin on a classic favorite, perfect for busy mornings or snacks.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 cup Ripe Bananas Use overripe bananas for best flavor and natural sweetness.
1/4 cup Butter Substitute with coconut oil for a dairy-free option.
1 teaspoon Baking Soda Essential for leavening.
1/4 teaspoon Salt Enhances flavors.
1/2 cup Sugar Adjust the amount to taste or substitute with honey.
1 large Egg A flax egg can be used for a vegan alternative.
1 teaspoon Vanilla Extract Adds depth to flavor.
1 cup All-Purpose Flour Can be replaced with whole wheat flour.
1 teaspoon Ground Cinnamon Key flavor in muffins.

Equipment

muffin tin
mixing bowl
Fork or potato masher
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Peel and mash the ripe bananas in a mixing bowl until smooth.
Melt the butter and stir it into the mashed bananas.
Sprinkle baking soda and salt over the mixture and blend thoroughly.
Mix in the sugar, beaten egg, and vanilla extract.
Fold in the all-purpose flour and ground cinnamon gently.
Fill the muffin tins about two-thirds full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 150IUVitamin C: 1.5mgCalcium: 15mgIron: 0.5mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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