These Cinnamon Swirled Banana Muffins have a ribbon of buttery cinnamon sugar running throughout the moistest banana muffins you’ll ever bake.
Super Moist, Super Cinnamon-y
You’re going to love these Cinnamon Swirled Banana Muffins. Just like my Cinnamon Swirled Banana Bread, each muffin has swirls of buttery cinnamon sugar running through it and the most amazingly sweet crust. One bite and you’ll be hooked!
When is a Banana Ripe Enough to for Baking?
Is your banana beautiful, yellow, and blemish-free? If yes, it’s not ready! The best bananas for baking are so ripe they’re almost black. Soft, mushy, ugly bananas on the verge of being fodder for your compost bin are perfect for baking up some Classic Banana Bread.
What Do I Need To Make Cinnamon Swirled Banana Muffins?
- Unsalted butter, melted
- Granulated sugar and dark brown sugar
- Eggs and vanilla
- All-purpose flour and baking soda
- 3 overripe bananas
- 1 very ripe banana, for garnishing
- Ground cinnamon
- Muffin pan and non-stick spray
How to Make Cinnamon Swirled Banana Muffins
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly.
- Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda.
- Fold in the mashed bananas until just combined.
- In a small bowl, melt the butter and then stir in the granulated sugar, dark brown sugar and ground cinnamon until well combined.
- Fill each muffin cup 1/3 full with some batter. Dollop 1 teaspoon of the cinnamon sugar mixture in a few spots on top of the batter in each muffin cup.
- Use the end of a chopstick or other small utensil to gently swirl the cinnamon sugar through the batter in each muffin cup. Scoop the remaining batter evenly among the muffins cups, filling each muffin cup almost full.
- Dollop 1 teaspoon of the cinnamon sugar mixture in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or another small-ended utensil to swirl the cinnamon sugar through the top half of the muffin batter.
- Cut the reserved banana into 12 thin slices and place a slice in the middle of the swirled batter in each muffin cup.
- Bake muffins for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
How to Store Cinnamon Swirled Banana Muffins
Store any leftover banana muffins in an airtight container at room temperature for up to three days. To freeze, allow them to cool completely. Then store in an airtight plastic container or bag in the freezer for up to 3 months.
To defrost them, let set at room temperature, uncovered, so they don’t absorb too much of the moisture.
Other Banana Recipes You’re Sure to Love
I overbuy bananas on purpose because there’s always something yummy to bake with them! You’ll have to try some of my favorites:
- Banana Chocolate Chip Muffins: We bake these every single week. Made with pantry staples and some overripe bananas, you can have these delicious Banana Chocolate Chip Muffins in and out of the oven in minutes!
- Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars with Peanut Butter Oat Streusel: When life hands you overripe bananas, bake up some of these. They’re a delicious, chewy, chocolatey mouthful.
- 5-Ingredient Flourless Banana Muffins: Naturally sweetened with maple syrup, they are so delicious and moist, they’ll never miss what’s not in them. Flour-free, dairy-free and insanely tasty, you’ll feel great about serving them to your family!
The Best Banana Bread Recipes
From classic to flourless to chocolate and everything in-between, you won’t want to miss any of The Best Banana Bread Recipes!
More Recipes for the Cinnamon Obsessed
From donuts to breads to every conceivable variation on the beloved ooey gooey cinnamon roll, Our Favorite Recipes for the Cinnamon Obsessed has something for every cinnamon-loving tummy.
If you make these Cinnamon Swirled Banana Muffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Cinnamon Swirled Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12
Description
These Cinnamon Swirled Banana Muffins have a ribbon of buttery cinnamon sugar running throughout the moistest banana muffins you’ll ever bake.
Ingredients
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3 overripe medium bananas, mashed (about 1 cup)
- 1 very ripe banana, for garnishing
Cinnamon Sugar Swirl:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
- In a small bowl, melt the butter and then stir in the granulated sugar, dark brown sugar and ground cinnamon until well combined.
- Fill each muffin cup 1/3 full with some batter. Dollop 1 teaspoon of the cinnamon sugar mixture in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or other small utensil to gently swirl the cinnamon sugar through the batter in each muffin cup. Scoop the remaining batter evenly among the muffins cups, filling each muffin cup almost full. Dollop 1 teaspoon of the cinnamon sugar mixture in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or another small-ended utensil to swirl the cinnamon sugar through the top half of the muffin batter.
- Cut the reserved banana into 12 thin slices and place a slice in the middle of the swirled batter in each muffin cup.
- Bake muffins for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Unfortunately these were dense and heavy. I had new baking soda and I mixed and folded by hand. Measured everything exact because I was teaching my daughter so it was pretty disappointing. My oven is correct temperature. The amount of cinnamon mixture was wasteful as well. It could be cut down by at least 1T each ingredient and still be plenty. The taste was nice but needed a little salt.
Hi Heather! Did you measure out the mashed banana to 1 cup? It sounds like you might have put too much banana in there. Were they baked all the way through when you took them out? They might have needed more time to bake. So much of what you’re saying about the results sounds like both the batter and swirl were off on measurements. I’m bummed to hear they didn’t turn out as great as they should for y’all, especially since you were making them with your daughter. I hope you get to try them again soon with greater success!
Hi! We made these today and they didn’t cook through at all! Do you know what we may have done wrong? They smelt sooo good and the batter was delicious! We’re going to try again tomorrow! Any tips?!
Hi Julie! Oh no, I’m so sorry to hear that happened. There could be a few reasons this happened: It could be that your oven temperature is lower than what it is reading. It might be worth getting an oven temperature thermometer to make sure your oven is heating to the correct temperature. The batter could have been overmixed. Did you stir the batter with a spoon or with a mixer? Are you sure you measured the baking soda correctly? Did you place banana slices on top? If so, a thicker banana slice could weigh down the batter and prevent it from rising and baking evenly throughout. Otherwise, I would recommend checking your muffins with a toothpick or cake tester before you remove them from the oven to make sure they’re baked all the way through. If they look baked on top but not in the middle, I would recommend tinting the muffin pan with foil and letting them continue to bake until they’re baked all the way through. I hope this helps and that you have great success when you bake them again. Enjoy!
These are absolutely my families favorite. Easy to make and never last long in this house.
Hi, Teri! I’m so happy to hear that y’all enjoy it so much!