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- 3 ripe bananas, mashed to a smooth consistency - 1/3 cup melted coconut oil, cooled slightly - 1/2 cup packed brown sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/4 teaspoon fine salt - 1 cup all-purpose flour, sifted - 1 teaspoon ground cinnamon, plus extra for the swirl - 1/4 cup granulated sugar (for the swirl) - 1 teaspoon ground cinnamon (for the swirl) Each ingredient plays a key role in flavor and texture. The bananas add natural sweetness and moisture. The coconut oil keeps the muffins tender. Brown sugar gives a deeper flavor than white sugar. The egg binds everything together. Baking soda helps the muffins rise. The flour gives structure, while cinnamon offers warmth and spice. If you don't have coconut oil, you can use vegetable oil. For a lighter muffin, replace half of the flour with whole wheat flour. If you want to make it vegan, use flaxseed meal mixed with water instead of the egg. You can also swap bananas for applesauce for a different fruit flavor. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This is key for even baking. While the oven warms up, prepare your muffin tin. You can use paper liners or spray each cup with non-stick spray. This helps the muffins release easily after baking. Next, grab a medium bowl and mash three ripe bananas until they are smooth. Add 1/3 cup of melted coconut oil, cooled slightly. Mix these two until combined. Then, add 1/2 cup of packed brown sugar, one large egg, and one teaspoon of pure vanilla extract. Stir until the mixture is smooth and lump-free. In another bowl, whisk together one teaspoon of baking soda, 1/4 teaspoon of fine salt, and one cup of sifted all-purpose flour. Slowly fold the dry mix into the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can make your muffins dense. Now, let's make the cinnamon swirl. In a small bowl, mix 1/4 cup of granulated sugar with one teaspoon of ground cinnamon. This is your sweet swirl mixture. Pour half of the muffin batter into your prepared muffin tin. Spread it evenly. Then, sprinkle a generous layer of the cinnamon mixture on top. Next, add the rest of the batter over the cinnamon layer. Finally, sprinkle the remaining cinnamon sugar on top. To create that lovely marbled effect, use a toothpick or knife. Gently swirl the batter, but don’t overdo it. You want to see some cinnamon goodness peeking through. Now, place the muffin tin in the oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the center. It should come out clean with a few moist crumbs. Let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the delicious smell of cinnamon and banana filling your kitchen! To make your muffins fluffy, don't overmix the batter. Mix until just combined. This keeps the muffins light and airy. Use ripe bananas for natural sweetness and moisture. They help create a soft texture. Also, make sure to measure your flour correctly. Too much flour can lead to dense muffins. Start by mashing the bananas well. A smooth consistency helps blend flavors. Mix the wet ingredients first, then add the dry ones. Use a gentle folding motion to combine them. This keeps air in the batter. Remember to sift your flour. Sifting breaks up clumps and adds air. Once your muffins cool, store them in an airtight container. This keeps them fresh for a few days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. When you're ready to enjoy, just thaw at room temperature. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results. Don't Overmix: To ensure fluffy muffins, mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins. Adjust Cinnamon to Taste: If you love cinnamon, feel free to add a bit more to the batter or the swirl mixture for an extra kick of flavor. Store Properly: Keep your muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_4}} You can change up your muffins easily. Add-ins make them even more fun. Try adding chopped nuts like walnuts or pecans for crunch. Chocolate chips are a great option too. Just mix them into the batter before baking. Start with 1/2 cup of nuts or chips. This gives you a tasty twist and adds texture. If you want gluten-free muffins, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that include xanthan gum, as it helps with texture. You can use the same amount as the regular flour. This way, you keep the same great taste and enjoy your muffins without gluten. To make vegan cinnamon swirl banana muffins, replace the egg. You can use 1/4 cup of applesauce or a flax egg instead. To make a flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Also, make sure to use plant-based coconut oil. These small changes keep your muffins delicious and vegan-friendly. To keep your cinnamon swirl banana muffins fresh, store them in an airtight container. Place a paper towel at the bottom to soak up moisture. This method helps prevent sogginess while keeping the muffins soft. You can keep them at room temperature for up to three days. If you want to store them longer, the fridge is a good option, but it can make them a bit dry. Freezing is a great way to save your muffins for later. Allow the muffins to cool completely, then wrap each one in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. You can freeze them for up to three months. When you’re ready to enjoy one, just take it out and let it thaw at room temperature. To reheat your muffins, place them in the microwave for 10-15 seconds. This warms them up and brings back their soft texture. If you prefer a crisp outer layer, you can use an oven. Preheat it to 350°F (175°C) and heat the muffins for about 5-7 minutes. This method works well if you want to enjoy that fresh-out-of-the-oven taste again. Yes, you can use frozen bananas. Just thaw them before mashing. Drain any excess liquid. Frozen bananas can make your muffins extra moist. They also add great flavor. Yes, you can double the recipe. Just multiply each ingredient by two. Use a larger mixing bowl for all the batter. Bake time may change slightly. Keep an eye on the muffins while they bake. You can serve these muffins with yogurt or honey. They also pair well with fresh fruit. Adding a sprinkle of powdered sugar gives a nice touch. Enjoy them warm for the best taste. This blog covers everything you need for tasty cinnamon swirl banana muffins. You learned about the right ingredients, steps for baking, and tips for fluffiness. We explored fun variations and how to store your muffins well. Remember, baking can be fun and easy! With the right ingredients and our tips, you can make great muffins. I hope you try these recipes and enjoy your baking journey!

Cinnamon Swirl Banana Muffins

Delicious muffins with a delightful cinnamon swirl and the sweetness of ripe bananas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 3 pieces ripe bananas, mashed to a smooth consistency
  • 1 third cup melted coconut oil, cooled slightly
  • 1 half cup packed brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 quarter teaspoon fine salt
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon ground cinnamon, plus extra for the swirl
  • 1 quarter cup granulated sugar (for the swirl)
  • 1 teaspoon ground cinnamon (for the swirl)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with non-stick spray.
  • In a medium mixing bowl, combine the mashed bananas and melted coconut oil. Use a fork or a whisk to stir them together until the mixture is well blended and free of lumps.
  • To the banana mixture, add the brown sugar, egg, and vanilla extract. Mix thoroughly until the concoction is smooth and homogenous.
  • In a separate bowl, whisk together the baking soda, salt, and all-purpose flour until evenly mixed. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined; be cautious not to overmix to ensure fluffy muffins.
  • In a small bowl, mix together the granulated sugar and 1 teaspoon of ground cinnamon, creating the sweet cinnamon swirl mixture.
  • Pour half of the muffin batter into the prepared muffin tin, evenly distributing it among the cups. Sprinkle a generous layer of the cinnamon sugar mixture on top.
  • Layer the remaining muffin batter over the cinnamon sugar, then sprinkle the rest of the cinnamon sugar mixture on top. Using a toothpick or a knife, gently swirl the batter to create a lovely marbled effect.
  • Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
  • Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an elegant touch, serve the muffins warm with a light dusting of powdered sugar on top. Pair them with a dollop of creamy yogurt or a drizzle of honey for a delightful contrast.
Keyword baking, banana, cinnamon, muffins