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Cinnamon Banana Muffins are tender and moist and made with ripe bananas and a brown sugar and oats streusel topping. They are quick and easy to make and are perfect for breakfast or an afternoon snack. These from-scratch muffins are a great way to use your extra bananas!

Cinnamon Banana Bread Muffins

Banana bread cinnamon muffins are made in just over 30 minutes, so you don’t need to spend all afternoon baking before biting into one of these decadent desserts. The crumb topping is easy to make and adds an extra layer of textured goodness that just can’t go wrong. 

How To Make Cinnamon Banana Muffins 

Preheat the oven to 350 degrees and spray a muffin pan with nonstick cooking spray.

Use a fork to mash the bananas.

Add the vegetable oil, egg, and vanilla and stir to combine.

In a separate bowl, add the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.

Whisk to mix.

In a separate bowl, add the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, and salt., making sure not to over mix the batter.

Spoon the batter into the muffin pan, filling each cup around 2/3 of the way full.

Prepare the streusel topping by stirring together the flour, oats, cinnamon, and brown sugar.

Add the butter and use a pastry blender or fork to mix the butter into the flour mixture until the mixture resembles coarse sand.

Sprinkle the topping over the top of the muffins.

You may not use all the topping mixture.

Bake in the preheated oven for 25 minutes, then allow the muffins to cool in the pan until they’re safe to touch.

After that, move the muffins to a wire cooling rack to cool completely.

Tips and Variations 

Homemade banana cinnamon muffins are incredibly tasty as they are and can be altered to fit your tastes and preferences. Here are some yummy options for you to try. 

• These muffins don’t use paper baking cups because it makes the bottoms and sides brown and slightly crispy, however, you can use them if you’d like. 
• Add in chocolate chips or toasted nuts to texture and flavor your muffins. 
• If you don’t have any on hand, you can remove the oats from the streusel cinnamon sugar topping. 
• Swap out shredded zucchini for the bananas to make moist zucchini bread muffins.  

How To Serve 

You can eat cinnamon banana muffins for breakfast, brunch, or afternoon snack. They are delicious served as dessert after dinner and pair well with pizza crescent rolls, brown sugar pork chops, cajun bacon-wrapped sausages, or everything bagel pigs in a blanket.   

How To Store 

Keep these muffins in an airtight container or large bag on the counter for up to three days or up to five days in the refrigerator. 

These muffins are perfect for freezing too! 

Wrap them individually in plastic wrap and then place them in a freezer bag to keep away freezer burn. 

You can save them in the freezer for up to three months. 

Be sure to label and date the bag, so you remember what you’ve saved. 

FAQs

How ripe should my bananas be for banana bread muffins? 

The riper bananas are, the sweeter they become. For muffins, it’s best that they have black spots but haven’t started going bad, and the peel should still be intact. 

Do I need to add the streusel topping to these muffins? 

You don’t need to make a streusel to add to the top of these muffins. Instead, you can sprinkle cinnamon sugar over the tops instead if you’d prefer. 

Should the eggs be at room temperature before using to make muffins? 

Yes, the eggs should be at room temperature before using them in any baked recipe. This will make sure the temperature of the batter is consistent and too cold, which would make the cooking time longer. 

Can I use frozen bananas to make banana muffins? 

You can definitely use frozen bananas to make banana bread muffins. Thaw them in a bag or bowl in the refrigerator or on the counter before using them in the recipe.