Cinnamon Sugar Banana Muffins

These mini Cinnamon Sugar Banana Muffins are a sweet and irresistible breakfast or snack treat. Soft, moist, and full of banana flavor, each bite is coated in melted butter and a generous roll in cinnamon sugar for the ultimate morning indulgence.

Why You’ll Love This Recipe

• Quick and easy to make
• Great use for overripe bananas
• Bite-sized and perfect for sharing
• Sweet, buttery cinnamon sugar coating
• Soft, fluffy texture
• No mixer required
• Kid-friendly and freezer-friendly
• Perfect for breakfast, brunch, or snacks
• Ready in under 25 minutes
• Can be made ahead

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Muffins:

2 large ripe bananas
5 tablespoons butter, melted
1/2 cup brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt

Cinnamon Sugar Topping:

5 tablespoons butter, melted
1/3 cup granulated sugar
1 tablespoon ground cinnamon

directions

1. Preheat oven to 350°F (175°C). Grease a mini muffin pan with non-stick spray.
2. In a medium mixing bowl, mash the bananas until smooth.
3. Stir in melted butter, brown sugar, egg, and vanilla extract until fully combined.
4. Add flour, baking soda, and salt. Mix until just incorporated.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean.
7. Let muffins cool in the pan for 5 minutes before removing.
8. For the topping, dip each warm muffin in melted butter, then roll in the cinnamon-sugar mixture.
9. Serve warm or store in an airtight container.

Servings and timing

• Prep Time: 10 minutes
• Cooking Time: 12 minutes
• Total Time: 22 minutes
• Servings: 32 mini muffins
• Calories: Approximately 81 kcal per muffin

Variations

• Add mini chocolate chips or chopped nuts to the batter
• Substitute part of the flour with whole wheat flour
• Use coconut sugar instead of brown sugar
• Add a dash of nutmeg or cardamom for spice depth
• Make full-size muffins (adjust baking time to 18–20 minutes)

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat in the microwave for about 10 seconds for that warm, fresh-baked feel. Muffins can also be frozen and thawed individually as needed.

FAQs

Can I use frozen bananas?

Yes, just thaw them completely and drain excess liquid before using.

Can I make these without the cinnamon sugar topping?

Absolutely, they’re still delicious plain or with a light glaze.

How do I keep them from sticking to the pan?

Be sure to grease the muffin tin thoroughly, or use mini muffin liners.

Can I double the recipe?

Yes, easily double the ingredients to make a larger batch.

Can I use muffin liners?

Yes, but dipping in butter and cinnamon sugar works best without liners.

Can I use gluten-free flour?

Yes, use a 1:1 gluten-free flour blend for best results.

What’s the best way to mash bananas?

Use a fork, potato masher, or even a hand mixer for a smooth consistency.

Can I use white sugar instead of brown?

Yes, but brown sugar adds more moisture and flavor depth.

Do these muffins freeze well?

Yes, freeze in a single layer, then store in freezer bags. Thaw as needed.

Can I add fruit or berries?

Small amounts of chopped fruit or mini berries can be added, but avoid overly juicy fruit to maintain texture.

Conclusion

Cinnamon Sugar Banana Muffins are the perfect bite-sized comfort food — soft, sweet, and satisfying. Whether you’re making them for brunch, snacks, or a breakfast treat, their cinnamon-sugar finish makes them absolutely irresistible and ready to impress.

Print