There’s something so comforting about the smell of banana bread baking in the oven—it brings me right back to lazy Sunday mornings at home.

These banana bread muffins have quickly become a favorite in our house.

They’re soft, flavorful, and finished with a cinnamon-sugar topping that’s absolutely irresistible.

Let me show you how to make them perfectly every time.

Why You’ll Love This Recipe

Moist, fluffy texture with real banana flavor

Quick and easy to whip up in just one bowl

Perfect for breakfast, snacks, or even dessert

Topped with a buttery cinnamon sugar crunch

Kid-friendly, freezer-friendly, and beginner-proof

What You’ll Need (Ingredient Highlights)

Ripe Bananas: Naturally sweet and soft—perfect for baking

Vegetable or Canola Oil: Keeps the muffins super moist

Granulated Sugar: Used in both the batter and the topping

Eggs: Provide structure and richness

Vanilla Extract: Enhances the banana flavor

All-Purpose Flour: Gives the muffins their tender crumb

Baking Soda: Helps them rise tall and fluffy

Cinnamon: Warm spice that pairs beautifully with banana

Salted Butter: For dipping the muffin tops before adding the sugar coating

Pro Tips Before You Start

Use overripe bananas with plenty of brown spots—they’re sweeter and mash easier.

Don’t overmix the batter—stir just until the flour disappears.

Fill the muffin tins nearly to the top for tall, rounded muffin tops.

Let muffins cool slightly before dipping in butter and cinnamon sugar.

These muffins taste even better the next day!

How to Make Banana Bread Muffins

Step 1: Prepare the Muffin Pan
Preheat your oven to 375°F (190°C).

Grease a 12-cup muffin pan with nonstick spray or line with paper liners for easy cleanup.

Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together granulated sugar, vegetable oil, and eggs until smooth and fully combined.

Step 3: Add Banana and Vanilla
Stir in the mashed ripe banana and vanilla extract.

Mix until the batter is well blended.

Step 4: Combine Dry Ingredients
Add flour, baking soda, cinnamon, and salt to the wet mixture.

Gently fold everything together using a spatula until no flour streaks remain.

Do not overmix.

Step 5: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin pan.

Each cup should be filled to just over ¾ full for tall, fluffy tops.

Step 6: Bake Until Golden
Place the pan in the oven and bake for 16 to 21 minutes, or until a toothpick inserted into the center comes out clean and the muffin tops are domed and springy.

Step 7: Cool the Muffins
Remove the pan from the oven and allow muffins to cool in the pan for about 5 minutes.

Then transfer them to a wire rack to cool slightly.

Step 8: Add Cinnamon Sugar Topping
In one small bowl, melt the salted butter.

In another, combine granulated sugar and cinnamon.

Dip the top of each warm muffin into the melted butter, then into the cinnamon-sugar mixture.

Step 9: Serve and Enjoy
Serve warm for the best texture and flavor, or let cool completely for easy storage.

What to Serve It With

Hot coffee or spiced chai

Fresh fruit salad

A smear of peanut butter or almond butter

Yogurt parfait for a balanced breakfast

Variations / Substitutions

Add-ins: Stir in chocolate chips, walnuts, or blueberries

Healthier swap: Use half whole wheat flour for added fiber

Dairy-free: Skip the topping or use dairy-free butter

Mini muffins: Adjust baking time to 10–12 minutes for bite-size treats

Storage & Leftovers

Store in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days for longer freshness.

Freeze for up to 2 months. Let thaw at room temp or microwave for 20–30 seconds to reheat.

FAQs

Can I use frozen bananas?
Yes! Just thaw them completely and drain any excess liquid before mashing.

What if I don’t have cinnamon?
You can skip it, but it adds warmth and depth. Try nutmeg or pumpkin pie spice instead.

Can I use butter instead of oil?
You can, but oil gives a lighter texture. Melted butter will make the muffins slightly denser.

How ripe should the bananas be?
Very ripe—lots of brown spots and soft to the touch. The riper, the better.

Can I double the recipe?
Absolutely. Just divide the batter between two muffin tins or bake in batches.

Can I skip the topping?
Yes, the muffins are delicious on their own, but the cinnamon sugar topping adds a bakery-style finish.

How do I make these gluten-free?
Use a 1:1 gluten-free flour blend. Check that your baking soda is gluten-free too.

Final Thoughts

These banana bread muffins are the kind of comfort food that never gets old.

Whether it’s a busy weekday or a lazy weekend, they always hit the spot.

I love how simple the recipe is, and yet the results are bakery-worthy every time.

I hope you enjoy making (and eating!) these as much as I do.

The Boat Shed Kitchen