Go Back
–+ servings
recipe image of Ripe bananas flour granulated and brown sugar eggs butter oil baking powder baking soda salt vanilla milk yogurt cinnamon greek yogurt sour cream walnuts pecans chocolate chips clear glass bowls rustic brown wooden kitchen sets white marble counter soft daylight
katya bou

Moist Banana Muffins with Cinnamon Sugar Swirl

These moist banana muffins with a cinnamon sugar swirl are tender, flavorful, and perfect for breakfast or snack. The secret combination of ripe bananas and Greek yogurt ensures a super moist crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 ripe 3 mashed
  • 1/2 cup 1/2 cup melted and cooled slightly
  • 3/4 cup 3/4 cup packed
  • 1/4 cup 1/4 cup
  • 1 large 1 at room temperature
  • 1/2 cup 1/2 cup plain
  • 1 tsp 1 tsp pure
Dry Ingredients
  • 2 cups 2 cups spooned and leveled
  • 1 tsp 1 tsp
  • 1/2 tsp 1/2 tsp
  • 1/4 tsp 1/4 tsp
Cinnamon Sugar Swirl
  • 1/4 cup 1/4 cup granulated
  • 2 tsp 2 tsp ground

Equipment

  • Slow Cooker
  • Large bowl
  • Small bowl
  • 12 cup muffin tin

Method
 

Prepare Oven and Pans
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment paper liners or grease with butter.
Mash Bananas
  1. In a large bowl, mash the ripe bananas until mostly smooth, leaving some small lumps for texture.
Mix Wet Ingredients
  1. Whisk in the melted butter, brown sugar, granulated sugar, egg, Greek yogurt, and vanilla extract until creamy and well combined.
Add Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold into the wet mixture until just combined. Do not overmix.
Prepare Cinnamon Sugar
  1. In a small bowl, mix the granulated sugar and cinnamon for the swirl.
Assemble Muffins
  1. Fill each muffin cup halfway with batter. Sprinkle about 1 teaspoon of cinnamon sugar mixture over each, then top with remaining batter.
Swirl and Top
  1. Use a toothpick to gently swirl the cinnamon sugar into the batter. Sprinkle a light dusting of extra cinnamon sugar on top if desired.
Bake
  1. Bake in preheated oven for 18-22 minutes, until muffins are golden and a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8g

Notes

Pro Tips: Use overripe bananas for natural sweetness. Greek yogurt can be substituted with sour cream. For extra crunch, add 1/2 cup chopped nuts. Store in airtight container at room temperature for 3 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe