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Banana-Cinnamon Muffins

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Edited by Angela Ritchie
Updated Sep 26, 2025
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These Banana-Cinnamon Muffins bake up faster than banana bread! For this fun twist on classic banana muffins, you'll be enjoying these treats in under an hour. Plus, they are perfect to take on-the-go. Once you’ve tried these banana and cinnamon muffins, you can find even more traditional favorites, intriguing variations and fresh new takes in this collection of Betty’s Best Banana Muffin Recipes.

Recipe Ingredients

Here are the ingredients for the Banana-Cinnamon Muffins, along with their role in the recipe.

Sugar: Provides sweetness and helps with browning.

Vegetable oil: Adds moisture and richness to the muffins.

Eggs: Bind the ingredients together, add moisture, and contribute to the muffins' structure.

Mashed Ripe Bananas: Provides flavor, moisture, and natural sweetness. Ripe bananas are easier to mash and have a stronger flavor.

Flour: Provides structure for the muffins.

Baking Soda: A leavening agent that helps the muffins rise and become light and airy.

Other Ingredients You’ll Need: Vanilla, salt, ground cinnamon, butter.

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Storage Instructions

To keep your Banana-Cinnamon Muffins fresh and delicious, follow these storage instructions.

Room Temperature

Store the muffins in an airtight container at room temperature for up to 2-3 days. This helps maintain their moisture and flavor.

Refrigerator

For longer storage, place the muffins in an airtight container in the refrigerator. They can last for up to a week. However, refrigerating may slightly dry them out, so consider warming them slightly before serving.

Freezer

To freeze the muffins, let them cool completely. Then, wrap each muffin individually in plastic wrap, and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw them at room temperature or warm them in the microwave.

Banana-Cinnamon Muffins

  • Prep Time 20 min
  • Total 45 min
  • Servings 12
  • Ingredients 12
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Ingredients

Muffins

  • 2/3 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2/3 cup mashed very ripe bananas (2 small)
  • 1 teaspoon vanilla
  • 1 2/3 cups Gold Medal™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Topping

  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, melted
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
  • Step 
    2
    In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
  • Step 
    3
    Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
  • Step 
    4
    In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

Nutrition

270 Calories
14g Total Fat
3g Protein
32g Total Carbohydrate
17g Sugars

Recipe Tips

  • tip 1

    For these Banana-Cinnamon Muffins, stash super-ripe, peeled. halved, bananas in the freezer.  Store them in a plastic freezer bag or container. Bananas thaw quickly to easily mash up for quick muffins, bread or smoothies.

  • tip 2

    For more cinnamon flavor, increase measurement to 1 teaspoon in the cinnamon-banana muffins batter.

  • tip 3

    Try adding 1/4 teaspoon ground nutmeg or ginger to the sugar-cinnamon mixture before dipping the banana-cinnamon muffin tops for a flavor twist.
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