So, I started out with a few frozen bananas…because honestly, I can’t seem to ever buy the correct number of them. I thought that I’d just make a simple banana bread. Then I realized that muffins are WAY more likely to actually get eaten in my household. Thus, these cinnamon sugar banana bread muffins were born and they were GLORIOUS!
Tips for making banana bread muffins
Fill the muffin tins 2/3 of the way: You want some nice muffin tops on these babies but you don’t want elephant toothpaste. Only half full will earn you flat muffins, more than 2/3 will be an oozing mess. Once again, life is about balance.
Check your muffins with a toothpick: Bake the muffins for 20 minutes, then check their doneness by sticking a toothpick into the center of 2-3 muffins. If the toothpick comes out clean, you are good to go, if not, cook for up to another 5 minutes.
Allow muffins to cool before coating with cinnamon sugar: For one thing, hot muffins are much harder to work with. Additionally, if the banana muffins are too warm, the cinnamon sugar will melt into the muffins, creating a gooey mess. Besides, patience is a useful, if boring, skill.
Banana bread muffin variations and add ins
Make them in a mini muffin tin: Want cinnamon sugar banana bread muffins but can’t wait that long to have them? Pull out that mini muffin tray, fill it to 2/3 full, then cook the muffins at 350 °F for 10-15 minutes.
Substitute the walnuts: Other nuts that work well in muffins are pecans, slivered almonds, and hazelnuts. If you are nut-free, simply remove the walnuts from the recipe all together.
Add chocolate: Mix chocolate chips into the batter for even bites of chocolate. Or, for just a hint of flavor, drizzle melted chocolate over the top of the muffins.
Switch out the cinnamon sugar topping: Instead, try dipping your muffins in warmed peanut butter or melted chocolate. If you want something simpler, just leave the coating off entirely; these banana muffins are good enough to take the hit.
Not only can they be used, I actually think they are easier to use. Just let them defrost enough to peel them, then let the mixer do the job of smashing them up. I set my frozen bananas on the edge of the oven while it pre-heated and that was enough to get them peeled.
Yes, since this muffin recipe is milk free the only dairy to swap out is the butter. Any lactose-free butter substitute will work just fine.
You can certainly freeze these muffins. If you plan to freeze them for just a couple of weeks, you can put them straight into an airtight container. If you want to freeze them for 2-3 months, wrap them in some plastic wrap before placing them in the container. When you are ready to eat the muffins, simply let them defrost on the counter for an hour or two.
That answer depends on the mixing method that you employ. If you are planning to mix the muffins by hand then it will work better if you do pre-mash. However, if you are using a mixer, there is no need to pre-mash the banana; the mixer will do the extra work for you!
Other dessert recipes you might like
- While you are mixing cinnamon sugar, make a little extra and whip up a batch of snickerdoodles!
- On a cinnamon kick? Try some oatmeal chocolate chip cookies on for size.
- If you don’t have the energy for all that, quickly mix up some pecan brownies.
I assume I’m not the only one who is bad at buying the proper number of bananas. Let me tell you, it is a relief to use up all of the freezer bananas at one time. Spare the freezer space, spoil yourself with banana bread muffins? I think the saying is something like that…
Cinnamon sugar banana bread muffins
- ½ cup butter or lactose-free alternative
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 bananas fresh or defrosted enough to peel
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup walnuts or pecans or hazelnuts or slivered almonds optional
Cinnamon sugar topping
- 2 tablespoons butter/butter alternative melted, or more if coating whole muffins
- ⅓ cup white sugar
- 1 ½ tablespoons cinnamon
- Preheat oven to 350 °F and lightly grease your muffin tin. If you are using frozen bananas, set them near the pre-heating oven to let them defrost enough to peel them.
- If you are planning to mix the muffin batter by hand, pre-mash the bananas. If you are going to use a mixer, skip this step.
- In a large bowl or the bowl of a mixer, cream together butter and sugar on low (or by hand) until smooth and well blended, about 3 minutes. Mix in the eggs and vanilla until combined.
- Next, add in the banana. If you are using a mixer, simply break the banana into a couple pieces each and toss them in. While the banana is getting smooshed, measure in the baking soda and salt. Once the banana is in small pieces and everything looks blended, mix in the flour. Make sure to blend the flour into the batter but don't continue to mix after that happens. If you're using them, fold in the nuts.
- Fill your muffin tin to just 2/3 full to avoid a spillover incident. Then, bake muffins for 20 minutes for standard size, or 10 minutes for mini muffins. Poke the center of 2-3 muffins with a toothpick and see if it comes out clean. If not, continue to cook for up to 5 minutes longer.
- Allow the muffins to cool for a couple of minutes, then remove them from the tin and let them cool completely. Meanwhile, melt the butter and mix together the cinnamon sugar topping. Dip each muffin into the melted butter, coating either the top or the whole muffin well, then roll the buttered portion around in the cinnamon sugar. Next, stick the muffins directly into your mouth and enjoy.
- Muffins store for about 3 days at room temperature but can be frozen, to maintain quality, in an air tight container or bag, for about 3 months.