Cinnamon Banana Muffins

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I’m always up for trying out another banana bread or muffin recipe. There are so many different variations. This version is for cinnamon banana muffins!

I often have bananas that we didn’t eat before they get to brown for us to eat. They are great to throw in a smoothie, but my favorite thing to do with them is make muffins. I tried many muffin recipes and found some I love, like this one for cinnamon banana muffins!

cinnamon banana muffin in unwrapped paper liner

Cinnamon adds warmth and elevates the flavor of this classic banana muffin recipe. It also adds to the natural sweetness of the bananas. They will be a great addition to an Easter brunch or work great as a breakfast on the go. They also make a great snack!

  • SALT
  • EGGS
cinnamon banana muffin broken in half with full muffins in tin in the background

To start, whisk together some of the dry ingredients in a medium bowl. This includes flour, cinnamon, salt, baking soda, and baking powder.

Then, in a another large bowl, add the wet ingredients along with the sugars. Granulated sugar and brown sugar are accompanied by canola oil, sour cream, vanilla, the two eggs, and the one egg yolk.

Add the dry mixture to the wet mixture in the large bowl. Stir just until combined. Now, comes the main ingredient, the bananas! Fold in the mashed bananas just until incorporated into the mixture.

Put muffin liners in the muffin tin and scoop the batter the muffin liners, filling each one 3⁄4 of the way full. I like to use my cookie scoop to do this.

Bake in a 350 degree oven for 20 minutes or until a toothpick, inserted into the center, comes out clean. Place the muffin tin on a wire cooling rack. You can serve warm or let cool completely. Store any leftovers in an airtight container for up to 4 days.

banana muffin in unwrapped from paper wrapper with more muffins in background

Can I substitute the sour cream with another ingredient?
Yes, if you don’t have sour cream on hand or prefer an alternative, you can substitute it with Greek yogurt or buttermilk. These substitutes will provide a similar tanginess and moisture to the muffins.

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that whole wheat flour may result in slightly denser muffins. You can also use a combination of whole wheat and all-purpose flour for a balance of flavor and texture.

How ripe should the bananas be for this recipe?
For the best flavor and sweetness, use overripe bananas with lots of brown spots on the peel. Ripe bananas are softer, easier to mash, and have a stronger banana flavor, making the muffins taste better.

Can I make mini banana-cinnamon muffins instead of regular-sized muffins?
Yes, you can make mini muffins using the same batter. Adjust the baking time for mini muffins, they bake faster than regular muffins. Check for doneness a few minutes earlier.

cinnamon banana muffin in unwrapped paper liner

Cinnamon Banana Muffins

Real Mom Kitchen

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 211 kcal


  • 1 ⅔ cup flour
  • 1 ½ tsp cinnamon
  • ¾ tsp salt
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ½ cup sugar
  • cup canola oil
  • 2 eggs
  • 1 egg yolk
  • ¼ cup sour cream
  • ¼ cup brown sugar
  • 1 ½ tsp vanilla
  • 1 cup mashed overripe bananas about 2 bananas


  • Preheat the oven to 350 degrees. Line muffin tins with paper liners and lightly spray with non-stick cooking spray. Set aside.
  • In a medium sized mixing bowl, whisk the flour, cinnamon, salt, baking soda and baking powder together. Set aside.
  • In a large mixing bowl, combine sugar, oil, eggs, sour cream, brown sugar, and vanilla.
  • Add the dry ingredients into the wet ingredients. Mix until just combined. Fold in the mashed bananas using a rubber spatula and mix until just incorporated.
  • Scoop the batter into the prepared muffin tin, filling each one 3⁄4 full.
  • Bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean. Place on a wire cooling rack.
  • Serve warm or let cool completely and store in an airtight container for up to 4 days. Makes 12 muffins.


Serving: 1 serving | Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 46mg | Sodium: 237mg | Potassium: 112mg | Fiber: 1g | Sugar: 15g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Keyword brunch, cinnamon, muffins, snack
Tried this recipe?Let us know how it was!

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