Best Banana Cinnamon Muffins Recipes

KITTENCAL'S BANANA CINNAMON SNACK CAKE OR MUFFINS (LOW-FAT)

Steps:

• Set oven to 350 degrees F.
• Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
• Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
• Spread the batter into prepared baking pan.
• Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
• Cool cake in pan on rack for 10 minutes.
• Loosen sides of cake with a dinner knife or a spatula.
• Invert cake right side up and cool completely.
• Sprinkle lightly with powdered sugar.

BANANA AND PERSIMMON CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
• Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
• Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

APPLE CINNAMON BANANA BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350.
• Mix together flour, flax, oat bran, brown sugar (if using), baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in apples, bananas, raisins and nuts (if desired).
• Combine honey/agave (if using) milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients and stir until just moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full and bake for 15-20 minutes.

BANANA, HONEY & CINNAMON MUFFINS

Steps:

• Preheat oven to 180ºC. Grease 12 x 1/3 cup (80ml) muffin pans with melted butter or line with paper cases.
• Sift flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Stir in sugar.
• Combine melted butter, milk, honey, vanilla, eggs and mashed banana in a large jug. Whisk until well combined.
• Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined (do not overmix).
• Spoon mixture into muffin pans.
• Bake for 20 minutes or until cooked through when tested with a skewer.
• Cool in pans for 5 minutes, turn onto a wire rack to cool.

CINNAMON-BANANA-NUT MUG MUFFINS

Steps:

• Spray bottoms of 2 microwavable mugs (about 12 oz each) with cooking spray. In small bowl, stir Bisquick mix, sugar, cinnamon, banana, melted butter, egg product and vanilla until mixed well. Stir in nuts.
• Divide batter equally into mugs (about 1/3 cup batter each). Microwave one at a time uncovered on High 45 to 60 seconds or until muffin top is set and edge pulls away from side of mug; let stand 1 minute before serving. Serve warm directly from mugs. If desired, serve with butter.

LOADED CINNAMON RAISIN BANANA NUT MUFFINS

Steps:

• 1. Vietnamese cinnamon has a greater oil content, and very potent in flavor, if unavailable use regular. Fill muffin tins with muffin paper liners, then spray with nonstick cooking spray and set aside. PREHEAT OVEN TO 375 DEGREES F. These are some of the ingredients I used in this tasty recipe.
• 2. Add softened butter to a large bowl, then beat with a hand or stand mixer until creamy. Gradually add in both sugars a little at a time, beating well after each addition has been added. Repeat until all has been added.
• 3. Now add in eggs one at a time beating well after each is added. and mixture is creamy and smooth. Add raisins to a small microwaveable bowl, cover with water & a lid or saran wrap, microwave for 5 minutes, then remove and allow to sit and steep for about 5 minutes, then drain completely and set aside till needed.
• 4. Add in Banana flavor and vanilla bean paste.Beat until it is incorporated into batter.
• 5. Using a medium bowl add in the flour, cinnamon and baking soda, then stir until it is well blended. Now gradually add flour mixture to butter mixture, beating well after each addition has been added. Once about half of flour has been added, add in the applesauce and beat until mixed together.
• 6. Now add 1 tablespoon of flour to the one cup of chopped pecans, tossing to coat pecans, this prevents them from sinking to the bottom of the muffins and nuts remain evenly distributed throughout each muffin. Reserving the remaining half cup to add on top of each muffin.
• 7. Now remove beater and switch to a large spoon, add smashed bananas, plump raisins, and the one cup of floured chopped pecans. Then stir with spoon until completely mixed together.
• 8. Now spoon batter into prepared muffin cups filling about 2/3 full. Top each muffin with extra chopped nuts if desired. Place in preheated 375 degree F. oven and bake for 18-20 minutes.
• 9. Remove from oven, allow to cool about 5-10 minutes then place on a wire rack or platter and allow to cool completely.
• 10. Serve plain with butter, at room temperature or as desired. Can you see the large chunks of Banana in the muffin, and how moist they are. THESE ARE THE BEST BANANA MUFFINS EVER, ESPECIALLY USING THE VIETNAMESE CINNAMON.
• 11. This is what the Vietnamese Cinnamon looks like, I wish there was smell a vision, so you could smell the aroma. You may want to cut this recipe in half, but I was sharing with 2 different neighbors, so it worked for me or you may want to freeze some to have later.

APPLE CINNAMON BANANA-NUT MUFFINS

Steps:

• Set oven to 350F [always pre-heat when baking!] and allow cold ingredients [milk/yogurt/eggs/butter] to reach room temperature. Next coarsely grate your apple [simply grab a cheese grater!] and mash the banana with a fork. Add both to a skillet along with coconut oil, honey, cinnamon, allspice, and nutmeg and saute until tender and fabulously fragrant [a few minutes should be perfect, adjust the cinnamon to smell/taste]. Remove from heat and allow to cool to room temperature. While you wait, mince your walnuts until they're super fine [feel free to use a knife or food processor] and combine with remaining streusel ingredients. Mash/mix with a fork or fingers and taste as you go to make the mixture as sweet or cinnamon-y as you like. The result should be a crumbly, buttery streusel that you can't keep your fingers out of =) Set aside.
• Next combine carefully measured flours, baking soda, baking powder, and salt in a medium/small mixing bowl and stir well to incorporate. In a large bowl, whisk together eggs with yogurt or milk, and add the cooled sauteed apple-banana mixture. Using a sifter or sieve [even a slotted spoon will do the trick!], slowly sift flour into wet mixture as you mix the two. I skipped the beater in favor of a fork out of pure laziness. Stir until just combined, spoon batter into a lightly greased/sprayed muffin tin, and top with as much streusel topping as your heart desires.
• Bake at 350F for 15-17 minutes depending on muffin size. Test with a toothpick in the center around the 15 minute mark and if it comes out clean, pull the muffins; otherwise, test again in a minute or two. Allow to cool and enjoy!
• I highly recommend stuffing at least one in your face once they're still hot. So. Much. Yum! Wrap tightly and store on your counter for a few days if needed; 25 seconds in the microwave makes these absolutely divine the next day! Serve them straight up [they can handle it!] or slathered in apple butter, coconut butter, or even peanut butter.
• I took some of the batter [about 3 muffins worth] and tossed it into a mini 4-inch foil loaf pan. If you lack a muffin tin, feel free to make this recipe into a few small or medium loaves of apple cinnamon banana-nut bread instead. Simply bake for a bit longer and remove from heat once a toothpick comes out clean from the center. Small loves will take around 24 minutes and larger ones will take anywhere from 30 minutes to 45 minutes to bake.

BANANA CINNAMON CRUMB MUFFINS

Steps:

• 1. Preheat oven to 190 Deg C. Line muffin tins with paper cases. 2. In a large mixing bowl, mix together the flour, bicarbonate soda, baking powder and salt. In another mixing bowl, beat together the mashed banana, sugar, egg and melted butter. Stir the liquid mixture into the flour mixture until just moistened. 3. Spoon batter into the muffin cases till 3/4 full. 4. In a small bowl, mix together the flour, brown sugar and cinnamon powder. Rub in the butter until mixture resembles coarse cornmeal. Sprinkle topping over the muffins. 5. Bake in preheated oven for 17 minutes or until a skewer inserted into the centre of the muffin comes out clean.

BANANA CINNAMON MUFFINS

Steps:

• Heat oven to 350 degrees. Line muffin tins with paper muffin cups. Beat sugar, oil, and eggs. Stir in bananas and vanilla. Stir in remaining ingredients until moistened. Divide batter among muffin cups. Bake 17 to 21 minutes or until toothpick inserted in center comes clean. For topping: melt 1/4 cup of butter or margarine. Dip top of muffins in melted butter. Dip into mixture of 1/2 tsp. cinnamon and 1/4 cup of sugar.

BANANA CINNAMON MUFFINS RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.