Cinnamon Banana Bread Muffins

recipe image of Mise en place shot showing ripe bananas all purpose flour ground cinnamon granulated sugar large eggs melted butter baking soda salt vanilla extract sour cream and brown sugar arranged on a white marble counter with clear glass bowls and rustic wooden utensils under soft diffuse daylight photography real food studio shot high resolution

katya bou

Cinnamon Banana Bread Muffins

These Cinnamon Banana Bread Muffins offer the perfect blend of moist banana flavor and warming cinnamon swirled into every bite, making them an irresistible comforting treat that's easy to prepare from over-ripe bananas.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

Banana Bread Base

3 medium Ripe Bananas spotty and mashed well

Equipment

Slow Cooker
oven
12 cup muffin tin
Bowl
- Whisk

Method

Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners or grease generously.
In a large mixing bowl, thoroughly mash the ripe bananas until mostly smooth, leaving a few tiny lumps. Whisk in the melted butter, brown sugar, granulated sugar, eggs, sour cream, and vanilla extract until just combined. The mixture should be thick and fragrant.

Notes

These muffins stay moist for days thanks to the sour cream. For best results, use very ripe bananas. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat frozen muffins in the microwave for 20-30 seconds or in a 350°F oven for 5-7 minutes. Add mini chocolate chips or pecans at step 3 for extra texture if desired.