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Cinnamon Spiced Banana Muffins recipe

Cinnamon Spiced Banana Muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Banana muffins

A super-moist muffin, that's packed full of bananary goodness. Enjoy with a big mug of tea or coffee.

440 people made this

IngredientsMakes: 18 muffins

  • 250g plain flour
  • 200g caster sugar
  • 250g mashed ripe banana
  • 110g margarine
  • 2 eggs
  • 6 tablespoons milk
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. In a medium bowl mix flour, baking powder, bicarbonate of soda, salt and cinnamon and set aside.
  2. In a separate bowl, cream margarine and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
  3. Fold in flour mixture into the liquid ingredients until combined.
  4. Fill greased muffin tins two-thirds full.
  5. Bake in a preheated 180 C / Gas 4 oven for 25 to 30 minutes.

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Reviews & ratingsAverage global rating:(410)

Reviews in English (334)

I made these on a whim on a Sunday evening, cooked in 25 minutes and came out perfectly. Banana taste quite subtle under the cinnamon, which I liked as they weren't sickly. Easy to make, even easier to eat-30 Oct 2011

This is a great recipe. My muffins turned out moist and flavoursome and I will definitely use this recipe again. It took about 20 minutes to cook mine, rather than the 25-30 mins stated but my oven seems to cook food faster than others anyway. A really quick and easy recipe-12 Mar 2012

i don't bake very often but these are good recipe....give them a try-24 Mar 2013

Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 ripe bananas and a few basic kitchen ingredients to get started.

Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I’ve been searching for the perfect EASY banana muffin recipe since my daughter, Noelle, began eating solids. We always have bananas in the house which means we eventually have spotty bananas ready for baking!

These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?), this recipe is your savior.

Recipe Summary

  • 2 cups flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 very ripe bananas
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup melted butter
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x3 inch loaf pans. Whisk together the flour, baking powder, and baking soda set aside.

Mash the bananas, eggs, sugar, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in the melted butter and vanilla extract, then fold in the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Preheat the oven to 375 F / 190C.

In a food processor, blend together all the ingredients except the eggs. Add the eggs and pulse until well incorporated. Using an ice-cream scooper, transfer the mixture into muffin liners or a greased muffin tray. Sprinkle with a few chocolate chips for some added sweetness. Bake for 18 minutes. Allow the muffins to cool and enjoy as is or with a drizzle of maple syrup for some added deliciousness.

Oats contain a special kind of fiber called beta-glucan which can lower cholesterol, prevent heart disease, boost immune function, stabilize blood sugar and even prevent breast cancer. Bananas are an excellent source of potassium which is critical for heart function. They are creamy and naturally sweet but also have a good amount of fiber which aids digestion. Specifically, bananas are a 'prebiotic' - food that feeds the good bacteria or probiotics in your digestive tract, making them great for digestive health. With omega-3 rich chia seeds, blood sugar stabilizing cinnamon and anti-bacterial cardamom, a touch of honey and no white sugar. these muffins are a perfect power snack or a delicious and nutritious way to start your day.

Spiced Banana Streusel Muffins

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We watched an episode of 30 Rock last night, one where Liz Lemon sports a “slanket” (you know, a Snuggie? A blanket with sleeves? Of course you know).

And that reminded me of the time when, a few years back, I walked by a coworker’s office and saw that she had a large swath of sapphire fabric draped across her front and, I, thinking she was wearing a Snuggie – ironically, of course, she’s a sassy gal – stopped cold and was all, “Heeey. It’s a Snuggie! Nice!”

We both suffered a moment of confusion before I learned that, really, it was just a big blue scarf. Whoops.

Foot-In-Mouth Syndrome. It’s a real thing, and I know that for a fact because I totally have it. I think that’s part of the reason why I identify with Liz Lemon. The total lack of a mental filter. The klutziness. The glasses! She’s still kind of cool, though, right? (RIGHT?!)

What do Snuggies, Liz Lemon, and my embarrassing faux pas have to do with Spiced Banana Streusel Muffins? Not a goshdarned thing, actually, except that maybe I should have made some for my scarf-wearing coworker as an apology.

Aside from watching 30 Rock on Netflix this weekend, I also whipped up a batch of these muffins.

Our ever-picky toddler decided bananas were actually NOT her thing right after I bought a bunch of them, so we had a few overripe bananas on hand. No worries. There are fluffy banana pancakes, banana spice snack cake, or, hey! Spiced Banana Streusel Muffins to be had!

I grabbed another favorite muffin recipe, chocolate banana marble muffins, and tweaked it a bit here and there to come up with this moist and tender spiced banana muffin. I added warm, fall-inspired spices – cinnamon, allspice, nutmeg, and cloves – and sprinkled a crunchy-sweet oat streusel topping over the top.

We loved these comforting, homey muffins – and they made the house smell terrific. I love that.

They just make you want to butter one up, grab a mug of coffee, and curl up on the couch in your Snuggie.

(Okay, I admit just searched Amazon for a Snuggie and, uh, wow. They’ve come a long way!)

Honey-Sweetened Spiced Banana Muffins

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We’re huge into muffins around here. I probably come up with a new muffin recipe every week. Seriously! Muffincrazytown, I tell ya.

In fact, I actually make an active effort to not post too many muffin recipes. So I try to pace myself, blog-sharing-wise. Except it looks like I went too far in the opposite direction last year – I only posted four new muffin recipes for the entire year! So this year, more muffin recipes are clearly in order. First up: Honey-Sweetened Spiced Banana Muffins.

In my effort to be healthier, I continue to move more and more in the “real food” direction. Basically, less refined stuff. These muffins are a good example of that. For the flour, these days, I am partial to organic white whole wheat. White whole wheat flour is made from white wheat, so when it’s milled, it’s whiter in color without needing to be bleached or otherwise refined. I also like how fine and fluffy it is. Perfect for baking.

(No no! That’s not really how I measure my flour. I just wanted to share a photo of the fluffiness.)

Aside from white whole wheat flour, these honey-sweetened muffins rely on ripe bananas for some of their sweetness, with the remainder coming from – you guessed it – honey instead of refined sugars. I also like how the honey helps contribute to a nice, moist muffin. Plus, I have a hunch it works especially well with whole wheat flour because whole wheat tends to be more absorbent than all-purpose.

I love how these muffins contribute to a hearty breakfast or make a nice snack in and of themselves without making you feel like you just ate a cupcake for breakfast.


  • Preheat oven to 375 degrees F and spray a muffin tin with cooking spray.
  • In a large bowl mix the dry ingredients, sugar, milk, egg, and melted butter until combined.
  • Fill 10 of the muffin tins 2/3 of the way full.
  • Bake for 18-20 minutes or until golden brown.
  • Combine sugar and cinnamon in a small bowl.
  • After muffins have cooled enough to handle, dip each muffin top in melted unsalted butter, then in the cinnamon sugar mixture.


  • Spices: If you want a more complex flavor on the top of your muffins, you can add a dash of nutmeg, brown sugar or vanilla extract to the sugar and cinnamon mixture.
  • Mini Muffins: Divide the batter into a mini muffin tin for adorable little muffins that make perfect, sharable coffee snacks. You can also experiment with different toppings on a single batch.
  • Dessert: Just like a cupcake, you can serve up these muffins with a side of ice cream for a delicious, sweet dessert. A scoop or two will do you though, since the muffin is so sugary to begin with.
  • Apple Cider: Swap your milk for apple cider to make these a fall themed donut, they’re DELICIOUS this way!


“Muffin” is a weird word, and *nothing else really sounds like “donut,” so where do these words come from? Here’s some fun trivia to tell the kids while you eat these donut muffins together.

  • 250g/9oz plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon, plus ½ tsp extra for the topping
  • pinch of salt
  • 2 ripe bananas, mashed
  • 150g/5oz blueberries
  • 3 tbsp honey
  • 3 tbsp vegetable oil
  • 1 large free-range egg
  • 185ml/6fl oz milk
  • 50g/2oz caster sugar

Preheat the oven to 180C/350F/Gas 4. Line eight holes of a muffin tin with paper muffin cases.

Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour.

In a separate bowl, lightly whisk together the honey, vegetable oil, egg and milk.

Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture). Spoon the batter into the individual muffin cases.

Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter.

Bake in the oven for 20 minutes, until risen and lightly golden. Serve warm from the oven.

Spiced Banana Oat Muffins

I am really starting the enjoy the fresh fruits of summer, are you? At least once a week I am making a huge container of fruit salad with watermelon, pineapple, strawberries and whatever other fruits I can add in there. For really quick, on the go snacks, I love bananas for my little monkeys! Bunches of bananas and the fruit for my fruit salad usually sits out on my kitchen counter after grocery shopping. I don’t let the fruit get overly ripe, but even the slightest sign of ripeness, especially with the bananas, seems to attract those pesky little fruit flies! I hate fruit flies! This time of year with the hot and humid weather, I guess it’s inevitable. To help the situation though, As soon as I see some spots on those bananas- into a recipe they go. These Spiced Banana Oat Muffins are quick and easy to make and use up those ripening bananas!

You can make these muffins in one mixing bowl or in your Kitchen Aid mixer. Either will work! Simply combine all of the ingredients and mix well! I don’t worry about doing this in any particular order for this recipe which makes this a perfect treat to prepare with your children. So easy!

While your oven is preheating, line your muffins pans with paper liners. Use an ice cream scoop to evenly fill the liners with batter, about 3/4 full. Sprinkle the muffins with old fashioned oats and bake!

The cinnamon and nutmeg in these muffins baking with the banana batter will make your home smell delicious! I actually made these this past weekend when it was probably the most hot and humid, rainy day we’ve had this month. Even though baking made my house even hotter, the smell (and delicious taste) made up for it!

These muffins are wonderful served warm too. I stored half in the refrigerator (again to ward off fruit flies) and half in the freezer for later. My children have one more week of school left so these will make a really nice breakfast and snack!

If you want to try something different with your ripe bananas, give these tasty muffins a try! Enjoy!

More delicious Banana Muffin Recipes for those overripe Bananas:

  • The Best Foolproof Banana Muffin Recipe Ever
  • Double Chocolate Chip Banana Brownie Muffins
  • Healthy Greek Yogurt Chocolate Chip Banana Muffins
  • Mini Blueberry Banana Muffins
  • Healthy Banana Applesauce Muffins

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