Got a few brown bananas hanging around? Turn them into these super soft Banana and Cinnamon Muffins. An easy 30 minute banana muffin recipe that's perfect for using up overripe bananas. Warm, moist, freezer friendly and made with Fairtrade ingredients, these banana and cinnamon muffins are the kind you'll bake on repeat. This recipe makes 12 large muffins.
These soft, fluffy banana and cinnamon muffins are ideal for breakfast-on-the-go, lunchboxes, or a sweet snack any time of the day. If you're after a reliable banana muffin recipe that works every single time, this is the one.
Did you know bananas are the most wasted fruit in our homes? For more easy recipes for using up overripe bananas, check out my 4 ingredient Banana Flapjacks or Oatmeal Bars, these Banana and Peanut Butter Brownies or for more inspiration check out this collection of The Best Overripe Banana Recipes.
Ingredients
- Bananas: the browner and spottier, the better. Overripe bananas are sweeter, softer and mash beautifully, giving you moist, light muffins. Firm yellow bananas won't give the same flavour or texture.
- Cinnamon: ground sweet cinnamon gives an extra warm, sweet flavour. It also gives a slightly darker colour to the muffins.
- Butter: use an unsalted butter
- Sugar: golden caster sugar has a slightly richer, caramel-like flavour due to the presence of some natural molasses.
- Flour: use a plain or all-purpose flour.
Muffin cases. This recipe is based on using muffin cases that are 8cm / 3 inches in diameter. For smaller muffin cases, you will need to reduce the cooking time.
How to make Banana and Cinnamon Muffins
Step 1 : Melt
Pre-heat the oven to 180°C / 360°F / Gas Mark 4. Melt the butter in a pan or microwave and let it cool.
Step 2 : Mix Dry
Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl.
Step 3 : Mix Wet
In another bowl, add chopped bananas, sugar, egg and cooled butter. Whisk until nearly smooth.
Step 4 : Combine
Sieve the dry ingredients into the wet, then gently fold together. Don't overmix. Muffins like to stay light and airy.
Step 5 : Fill
Spoon the mixture into 10-12 muffin cases.
Step 6 : Bake
Bake for 20-25 minutes on the middle shelf of the oven.
Step 7 : Cool
After 5 minutes, transfer muffins to a wire rack to cool completely.
Pro Tip
To check if your muffins are cooked properly, insert a toothpick or skewer into the centre. It should come out clean. The top of your muffins should spring back slightly when gently pressed with a finger.
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Variations
If you want to switch up your muffins or have extra ingredients to use up, try these variations
- Chocolate chips: add a handful of chocolate chips for a more indulgent muffin. Sprinkle a few on top too.
- Nuts: walnuts and pecans are nice additions. Chop them finely.
- Blueberries: add some lovely colour and go very well with bananas.
- Apple: dice the apple into small chunks and add to the mixture.
- Raisins or sultanas: add a handful of dried fruits for extra sweetness and texture.
Optional Toppings
If you want to take your banana muffins to the next level, try one of these toppings.
- Cinnamon Sugar Topping: Mix 1 tablespoon of sugar with ½ teaspoon of cinnamon and sprinkle over the batter before baking for a lightly crunchy, golden top.
- Cinnamon Butter Coating: Once out of the oven, as soon as they are cool enough to handle, brush the tops with melted butter and dip into cinnamon sugar. (as above)
- Cream Cheese Frosting: Whisk cream cheese, icing sugar and a pinch of cinnamon. Spread over cooled muffins for a café-style finish.
- Melted chocolate: Drizzle a teaspoon of melted chocolate over the top of each muffin.
When to serve
These easy muffins fit into pretty much any moment of the day.
- Breakfast on the go.
- Kids' lunchboxes.
- Afternoon snacks.
- Freezer-friendly meal prep.
- Using up overripe bananas before they go to waste.
- Serve them warm with a scoop of ice-cream for an easy dessert or quick pudding.
How to store banana muffins
- Cupboard: store in an airtight container at room temperature for 3-4 days.
- Freeze: freeze for up to 2 months. Wrap in foil to prevent freezer burn.
- Fridge: it's not recommended to store these banana muffins in the fridge as this can dry them out.
- Reheating: pop them in the microwave for 20-30 seconds each for a lovely warm muffin.
Banana and Cinnamon Loaf
If you prefer to make this as a loaf rather than individual muffins, use a loaf liner and pour the mixture into a 2lb loaf tin and cook for around 40 minutes at 180C /350F.
A Fairtrade Muffin
Bananas are one of the most well-known Fairtrade products. Choosing Fairtrade means farmers are paid a fair price and follow strict environmental, economic and social standards. You can also pick up Fairtrade sugar and Fairtrade cinnamon, making this a perfect Fairtrade bake.
FAQ's
Yes you can substitute plain flour (all-purpose) for self-raising flour. Just leave out the baking powder (baking soda) as this is already in the self-raising flour.
The best bananas to use are those that are starting to turn and get brown spots. These bananas will be softer and have a higher moisture content, which we want to make our muffins nice and moist. Bananas that are not overripe are difficult to mash.
Yes you can freeze overripe bananas! This is really handy and means you never have to throw any away again. Peel your bananas, place them in a container and freeze them whole. They'll last for about 6 months in the freezer. Defrost at room temperature or in the fridge overnight. Some people say that frozen bananas make the best muffins.
Yes. Substitute the plain (all-purpose) flour with wholemeal flour.
Yes. Divide the mixture into mini cases and bake for 10 - 12 minutes. Keep an eye on them as smaller muffins cook quickly.
If you take your muffins out of the oven too early, they will sink in the middle as they cool.
Yes. Defrost your bananas at room temperature and drain off any excess liquid. If your muffins have a higher water content, they may need to cook for longer.
📖 Recipe
Easy Banana and Cinnamon Muffins (30 Minutes)
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Ingredients
- 75g butter organic, melted
- 200 g plain flour organic
- 0.5 teaspoon baking powder organic
- 1 teaspoon bicarbonate of soda (US baking soda) organic
- 1 teaspoon cinnamon fairtrade
- 3 bananas (3 bananas = 1.5 cups mashed) organic, fairtrade & diced or mashed
- 150 g Caster sugar organic, fairtrade
- 1 egg organic, free range
Instructions
- Pre-heat the oven to 180°C / 360°F / Gas Mark 4. Melt the butter in a pan or microwave and let it cool.75g butter
- Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl.200 g plain flour, 0.5 teaspoon baking powder, 1 teaspoon bicarbonate of soda (US baking soda), 1 teaspoon cinnamon
- In another bowl, add chopped bananas, sugar, egg and cooled butter. Whisk until nearly smooth.3 bananas (3 bananas = 1.5 cups mashed), 150 g Caster sugar, 1 egg
- Sieve the dry ingredients into the wet, then gently fold together. Don't overmix. Muffins like to stay light and airy.
- Spoon the mixture into 10-12 muffin cases.
- Bake for 20-25 minutes on the middle shelf of the oven.
- After 5 minutes, transfer muffins to a wire rack to cool completely.
Notes
Ingredients
- Bananas: the browner and spottier, the better. Overripe bananas are sweeter, softer and mash beautifully, giving you moist, light muffins. Firm yellow bananas won't give the same flavour or texture.
- Cinnamon: ground sweet cinnamon gives an extra warm, sweet flavour. It also gives a slightly darker colour to the muffins.
- Butter: use an unsalted butter
- Sugar: golden caster sugar has a slightly richer, caramel-like flavour due to the presence of some natural molasses.
- Flour: use a plain or all-purpose flour.
Storage
- Cupboard: store in an airtight container at room temperature for 3-4 days.
- Freeze: freeze for up to 2 months. Wrap in foil to prevent freezer burn.
- Fridge: it's not recommended to store these banana muffins in the fridge as this can dry them out.
- Reheating: pop them in the microwave for 20-30 seconds each for a lovely warm muffin.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Daphne Morgan
Have made these several times during lockdown. Great way of using up over ripe bananas, recipe works every time . I use an ice cream scoop to accurately divide the mixture. Also freeze well.
REALMEALDEAL
So pleased you like these. My kids love them and I use this recipe alot
Brenda
Good way of using bananas when they are 'on the turn'.