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The Boat Shed Kitchen

Banana Bread Muffins

These banana bread muffins are quick, fluffy, and full of banana flavor. They’re made with pantry staples and topped with a buttery cinnamon-sugar crust for an extra delicious touch. Perfect for using up ripe bananas and great for lunchboxes, brunch, or cozy snacking.
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Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Calories: 215
Ingredients Method Notes

Ingredients
  

Banana Bread Muffins
  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed ripe banana about 2 small bananas
  • 1 teaspoon vanilla extract
  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Cinnamon & Sugar Topping
  • 3 tablespoons salted butter melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Method
 

  1. Preheat oven to 375°F. Spray a 12-cup muffin tin or line with paper liners.
  2. In a bowl, whisk together sugar, oil, and eggs.
  3. Add mashed bananas and vanilla extract. Mix well.
  4. Stir in flour, baking soda, cinnamon, and salt until just combined.
  5. Divide batter evenly into muffin cups, filling each about ¾ full.
  6. Bake for 16–21 minutes or until a toothpick comes out clean and tops are domed
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-bread-muffins/

Notes

• Don’t overmix the batter—this keeps the muffins soft and fluffy.
• Use overripe bananas for the best flavor and moisture.
• Cinnamon sugar topping adds a sweet crunch but can be skipped if desired.