Cinnamon Banana Bread Muffins

5 from 3 votes
Prep Time 10 min Cook Time 25 min Total Time 35 mins
Difficulty: Beginner Servings: 12 Calories: 170 Best Season: Fall


Cinnamon Banana Bread Muffins are a delightful and comforting baked treat that combines the rich, moist texture of banana bread with the warm and aromatic flavors of cinnamon. These muffins are a perfect way to use up overripe bananas and enjoy a cozy, homemade snack or breakfast.



  1. In a large bowl, using a fork, mash the bananas into a paste.

  2. Add in the butter, yoghurt, and egg. Mix together.

  3. Add all the dry ingredients: flour, ground ginger, ground cloves, cinnamon, baking soda, baking powder, sugar, and walnuts. Mix well.

  4. Line a muffin tray and divide the mixture evenly in all holes. Don't be scared to fill them to the top.

  5. Bake at a preheated oven at 425F/220C for 5 minutes. Then lower the heat to 350F/180C and bake for 20 minutes or until the tops are golden and centers are set.


  • The key to flavorful banana bread muffins is using overripe bananas. The riper they are, the sweeter and more aromatic your muffins will be. Look for bananas with brown spots or a mostly brown peel.
  • Mash the bananas thoroughly to a smooth consistency. You can use a fork, potato masher, or even a blender for this. Ensure there are no large lumps of banana left.
  • When combining the wet and dry ingredients, mix until they are just combined. Overmixing can lead to dense muffins. A few lumps in the batter are perfectly fine.
  • To prevent the muffins from sticking to the pan, use muffin liners or grease the muffin cups well with cooking spray or butter.
  • To check if the muffins are done, insert a toothpick or a clean knife into the center of a muffin. It should come out clean or with just a few moist crumbs attached when the muffins are ready.
  • Allow the muffins to cool in the muffin tin for a few minutes after removing them from the oven. This makes them easier to handle. Then transfer them to a wire rack to cool completely.
  • Store leftover muffins in an airtight container at room temperature for up to 2-3 days.
Keywords: muffins, banana, cinnamon

Frequently Asked Questions

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Can I make banana bread muffins with whole wheat flour or other flour alternatives?

Yes, you can substitute part or all of the all-purpose flour with whole wheat flour or other alternatives like almond flour or oat flour for a healthier twist. Keep in mind that the texture and flavor may vary.

Can I reduce the sugar in the muffin recipe?

Yes, you can reduce the sugar if you prefer muffins with less sweetness. You can experiment with using less sugar or even try natural sweeteners like honey or maple syrup, but this may affect the texture and moisture of the muffins.

How do I prevent my banana bread muffins from sinking in the middle?

To prevent muffins from sinking, ensure you don't overmix the batter and avoid opening the oven door too early in the baking process. Also, make sure your leavening agents (baking powder and baking soda) are fresh and not expired.

Can I make these muffins gluten-free?

Yes, you can make gluten-free banana bread muffins by using a gluten-free flour blend or almond flour. Be sure to check that all your ingredients are gluten-free, including any add-ins like chocolate chips or nuts.

What can I use if I don't have muffin liners?

If you don't have muffin liners, you can grease the muffin tin well with cooking spray, butter, or oil to prevent sticking. I often use parchment paper cut into squares.

Can I make mini banana bread muffins with this recipe?

Yes, you can adapt this recipe to make mini banana bread muffins. Simply adjust the baking time, as mini muffins will bake faster than standard-sized ones.Β 

Did you make this recipe?

Tag #themoderncookbook if you made this recipe. Follow @moderncookbook on Instagram for more recipes.

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