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4.82 from 59 votes
Banana Bread Muffins Recipe
Prep Time
20 mins
Cook Time
30 mins

My Banana Bread Muffins recipe takes everything you love about banana bread, puts it into a muffin, and tops it with cinnamon sugar!

Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Author: Gemma Stafford
Banana Muffins
  • cups (7½oz/213g) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • cup (2½oz/71g) granulated sugar
  • cup (2oz/57g) dark brown sugar
  • ½ cup (4oz/115g) butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 medium-sized very ripe bananas mashed
Cinnamon Topping
  • ¼ cup (2oz/57g) granulated sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons butter melted
  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.

  2. In a medium bowl, combine the flour, baking soda, cinnamon, and salt.

  3. In another large bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, vanilla, and bananas until thoroughly combined.

  4. Fold the dry ingredients into the banana mixture until just combined. Take care not to overmix.

  5. Divide batter evenly into prepared muffin cups and bake for 16-20 minutes, until a toothpick inserted into the center of the muffins come out clean.

  6. Let the muffins cool in the pan for 10 minutes before transferring to a rack.

  7. While the muffins are still warm, prepare the topping: combine the sugar and cinnamon in a bowl.

  8. Brush the tops of the muffins with the melted butter, roll in the cinnamon-sugar and then return to the rack to let cool completely.

  9. Store any leftover muffins in an airtight container at room temperature for up to two days. For longer storage, freeze for up to 2 months. Defrost at room temperature for about an hour or microwave briefly.