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 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!
Ingredients to make Cinnamon Banana Muffins
- FLOUR
- GROUND CINNAMON
- SALT
- BAKING SODA
- BAKING POWDER
- SUGAR
- CANOLA OR VEGETABLE OIL
- EGGS
- SOUR CREAM
- BROWN SUGAR
- VANILLA EXTRACT
- OVERRIPE BANANAS
How to make Cinnamon Banana Muffins
Prepare the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground cinnamon, salt, baking soda, and baking powder. Make sure the dry ingredients are well mixed, breaking up any clumps.
Combine the Wet Ingredients: In a separate large bowl, add the wet ingredients along with the sugars. Start with granulated sugar and packed brown sugar. Then add canola oil, sour cream, and vanilla extract. Crack in the eggs and add 1 additional egg yolk. Mix the wet ingredients until the sugars dissolve and everything is smooth and well combined.
Mix the Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture in the large bowl. Stir gently until just combined—overmixing can make the muffins tough.
Incorporate the Bananas: Now, add the star ingredient—bananas. Fold mashed ripe bananas (approximately 4 large bananas) just until they are fully incorporated into the batter. The mashed bananas will add moisture and a natural sweetness to your muffins.
Prepare the Muffin Tin: Line a 12-cup muffin tin with muffin liners. If you don’t have liners, you can grease the muffin cups with a bit of oil or non-stick spray to prevent sticking. Use a cookie scoop or a large spoon to fill each liner about 3/4 full with the batter. This ensures the muffins will rise nicely without overflowing.
Bake the Muffins: Preheat your oven to 350°F (175°C). Place the muffin tin in the oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking times may vary slightly, so keep an eye on them towards the end of the baking period.
Cool and Serve: Once baked, remove the muffin tin from the oven and place it on a wire cooling rack. Allow the muffins to cool in the tin for a few minutes before transferring them directly onto the rack to cool completely. These muffins can be served warm for a cozy treat or allowed to cool completely before enjoying.
Storage: Store any leftover muffins in an airtight container at room temperature for up to 4 days. This keeps them fresh and ready to enjoy whenever you crave a delightful homemade muffin. Enjoy your homemade banana muffins, perfect for breakfast, a snack, or a sweet treat any time of day!
Frequently Asked Questions
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.
FOR MORE RECIPES LIKE THIS, TRY:
Cinnamon Banana Muffins
Real Mom Kitchen
Equipment
Ingredients
- 1 ⅔ cup flour
- 1 ½ tsp cinnamon
- ¾ tsp salt
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ cup sugar
- ⅓ 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
Instructions
- 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.
