5.0 from 177 votes
Cinnamon Swirl Banana Muffins
Breakfast is served! This best banana muffins recipe is so easy, delicious, and dare I say nutritious? Great for using up overripe bananas and an (optional) swirl of cinnamon and sugar mixed right into the top makes every bite as good as the last.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 225 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium bananas mashed, about 1 cup mashed banana
- ⅓ cup plain greek yogurt or sour cream
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 6 tablespoons butter melted
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk
cinnamon-sugar swirl
- ¼ cup granulated sugar
- 1 teaspoons ground cinnamon
Instructions
- Preheat oven to 425 degrees and grease a 12-cavity muffin pan or line with paper or silicone liners.
- Stir together 1/4 cup sugar and the cinnamon and set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl mix together mashed bananas, Greek yogurt or sour cream, brown sugar, 1/3 cup granulated sugar, melted butter, egg, vanilla, and milk.
- Add dry ingredients to wet ingredients and stir until combined.
- Fill muffin liners 2/3 full. Top with 1/2 teaspoon cinnamon-sugar mixture. Use a toothpick to swirl the cinnamon-sugar into the muffin batter (I do a figure-8 with my toothpick several times in different directions).
- Fill liners the rest of the way full, dividing remaining batter evenly between all of the muffins. Top with another 1/2 teaspoon cinnamon-sugar and repeat swirling technique.
- Bake for 5 minutes, then set temperature to 350 and continue to bake 10-15 minutes longer until a toothpick inserted in the center of the muffins comes out clean.
- Allow to cool before serving or storing in airtight container at room temperature up to 5 days OR wrapped individually and chilled up to 2 weeks.
Cup of Yum
Notes
- To store: store in an airtight container at room temperature up to 5 days.
- To freeze: allow muffins to cool completely before wrapping in plastic wrap and freezing individually.
- To reheat: unwrap and microwave for 20-30 seconds until softened. Top with a little butter for an extra-tasty treat.
Nutrition Information
Calories
225kcal
(11%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
14mg
(5%)
Sodium
301mg
(13%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
289IU
(6%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 225
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 301mg | 13% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.