These soft and tender Cinnamon Sugar Banana Muffins are dunked in butter and rolled around in the perfect blend of cinnamon and sugar
Banana muffins make the perfect addition to a weekday breakfast, an afternoon snack or just when you need to use up some really ripe bananas!
I almost always buy more fresh bananas than I know we can consume so they will get extra ripe, allowing me to make some Classic Banana Bread or my Sheet Pan Banana Cake.
For this recipe though, I was inspired by the loaves of Cinnamon Sugar Bread from Costco. Giant loaves of sweet bread are dunked in butter then coated in cinnamon and sugar… it’s heavenly!
I thought, why not make some mini muffins that look like donut holes with that same sugary goodness?!
Cinnamon Sugar Banana Muffins
These muffins disappear SO FAST when you bake them up, so be prepared to have zero leftovers.
I’m using a mini muffin pan to bake them so they are pop-able and bake super fast.
Ingredients Needed for Mini Banana Muffins
Here’s the basic list of ingredients you’ll need in order to bake these cinnamon sugar banana muffins. As always, you can find the full list in the printable recipe card below.
- Ripe Bananas
- Butter
- Brown Sugar
- Egg
- Vanilla Extract
- Baking Soda
- Flour
- Cinnamon and Sugar – the perfect ratio!
How To Make Easy Banana Muffins
When I started thinking about making these banana muffins I took a look at my One Bowl Chocolate Chip Banana Bread recipe and knew I wanted to make them as easy as that.
All you need is ONE BOWL and a fork to whip up the batter for these cute little muffins! No mixer needed here.
MASH BANANAS
Start by mashing your ripe bananas in a medium size mixing bowl. All you need is a sturdy fork to do this.
MIX IN WET INGREDIENTS
Once the bananas are mashed up real good, add in the wet ingredients: melted butter, brown sugar, egg and vanilla.
Use the fork again to stir all the ingredients together, so the egg is fully incorporated into the batter.
STIR IN DRY INGREDIENTS
Next, add in the flour, baking soda and salt and mix until the batter is combined.
BAKE BANANA MUFFINS
Spoon a small amount of the banana muffin batter into a greased mini muffin pan.
You want enough batter to fill the muffin pan about 2/3 of the way full.
PRO TIP: It’s easier to use a small cookie scoop to get the batter into the muffin pan.
Bake the muffins at 350 degrees F. for just 12 minutes.
DUNK IN BUTTER AND CINNAMON SUGAR
Once the muffins are baked through you could stop here and enjoy some yummy, moist banana muffins.
However, I recommend going the extra mile.
Remove them from the pan and dunk them in melted butter, then roll them around in cinnamon and sugar.
The banana muffins are FANTASTIC when enjoyed warm, but also just as tasty after they have cooled to room temperature.
Make Ahead & Storage
You can definitely bake these mini banana muffins ahead of time and store them in an airtight container for up to 3 days on the counter.
FREEZE: These muffins also freeze very well! It’s best if you flash freeze them.
- Place cooled muffins about 2 inches apart on a baking sheet and place them into the freezer for at least 30 minutes.
- After 30 minutes you can place all the muffins in an airtight container or zip close bag and freeze for up to 3 months.
- Pull out individual muffins when desired and set at room temperature for about 30 minutes to an hour and enjoy.
These Cinnamon Sugar Banana Muffins are soft and tender like banana bread with a sweet pop of cinnamon and sugar on the outside.
Convert Mini Muffins to Regular Muffins?
Want to turn these bite-size muffins into larger, standard muffins? Not a problem!
You’ll need to increase the bake time from 12 minutes to 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
What To Serve with Banana Muffins
Banana Muffins are great as a quick after school snack or breakfast treat. I like to pair them alongside some fresh fruits and scrambled eggs for breakfast.
Here are some more ideas to pair these muffins with…
- Bacon Cheddar Quiche
- Overnight Sausage Hash brown Casserole
- Quick Breakfast Quesadillas
- Freezer Friendly Breakfast Burritos
More Easy Muffins
There’s nothing more glorious than a muffin. It’s like a breakfast cupcake.
Here are a few more yummy muffin recipes you should definitely plan on making…
- Chocolate Chip Banana Muffins
- Quick Blueberry Muffins
- Lemon Poppyseed Muffins
- Cranberry Cream Cheese Muffins
I can’t wait for you to give these little Cinnamon Sugar Banana Muffins a try! I know you’re going to love them as much as we do!
Cinnamon Sugar Banana Muffins
Ingredients
- 2 large ripe bananas
- 5 tbsp butter, melted
- ½ cup brown sugar, light or dark
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 1 tsp baking soda
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees F. Spray a mini muffin pan with non-stick baking spray and set aside.
- In a medium mixing bowl, use a sturdy fork to mash the bananas until they are smooth. Stir in 5 tbsp melted butter, brown sugar, egg and vanilla extract. Mix with the fork until evenly combined.
- Add in the flour, baking soda and pinch of salt and stir until evenly combined. Spoon the banana muffin batter into the prepared mini muffin pan, filling each cup about ⅔ of the way full.
- Bake mini muffins for 12 minutes, or until a toothpick inserted in the center comes out clean. Let muffins rest in pan for about 5 minutes before removing.
For the Cinnamon Sugar Topping
- Place the 5 tbsp of melted butter in a small bowl, set aside. Combine the sugar and cinnamon in another small bowl and whisk together, set aside.
- While the muffins are still warm, dunk the tops (or the whole muffin if desired) into the melted butter, allowing any excess to drip off. Then immediately roll the muffin in the cinnamon sugar mixture.
- Enjoy while the muffins are still warm, or let cool to room temperature and store in an airtight container for up to 3 days.
Notes
- Increase bake time to 18 to 20 minutes, or until toothpick inserted in center comes out clean.
- Recipe should yield about 12 regular muffins.
- Place cooled muffins about 2 inches apart on a baking sheet and place them into the freezer for at least 30 minutes.
- After 30 minutes you can place all the muffins in an airtight container or zip close bag and freeze for up to 3 months.
- Pull out individual muffins when desired and set at room temperature for about 30 minutes to an hour and enjoy.
super tasty, and not dry at all (which all muffin recipes i’ve tried prior were). even my brother, who doesn’t like bananas, enjoyed them. subbed the brown sugar with regular (since that’s all i had), but still amazing results. will definitely make again.
Really, really love these!! The only thing I would change is more topping. I followed the recipe and only had enough to cover the tops very lightly and wasn’t able to cover all the muffins. Will definitely try again though and got a big thumbs up from my husband and 2 year old!!
Could I sub Oat flour for all purpose??