These Maple Cinnamon Banana Muffins are a wholesome twist on a classic favorite.
Naturally sweetened with maple syrup and packed with ripe bananas, they offer a fiber-rich, nutrient-dense breakfast or snack.
With healthy fats from butter and no refined sugar, they’re quick, one-bowl, guilt-free treats that are perfect for meal prep, satisfying mornings, or a cozy afternoon snack.
Maple Cinnamon Banana Muffins
Equipment
- 12-cup muffin tin
- Muffin liners (optional)
- Fork or potato masher
- Whisk
- Wooden spoon
- Cooling Rack
- Oven
Ingredients
- 3 medium ripe bananas
- 1/2 cup 8 tbsp melted salted butter
- 1 large egg
- 1/2 cup pure maple syrup
- 1 1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 1/4 tsp kosher salt
Instructions
- Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lightly greasing each cup or lining them with muffin liners. Setting this up ahead of time ensures your muffins bake evenly and are easy to remove once done.
- Mash the Bananas: Peel the ripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them until mostly smooth, leaving just a few small lumps for texture. The bananas are the natural sweetener and provide moisture, so make sure they’re well-mashed for a uniform batter.
- Mix Wet Ingredients: Add the melted butter, maple syrup, and egg to the mashed bananas. Whisk the mixture together until fully combined and smooth. The butter adds richness, while the maple syrup infuses natural sweetness, creating a flavorful, moist base.
- Combine Dry Ingredients: In the same bowl, add the all-purpose flour, ground cinnamon, baking soda, and kosher salt. Using a wooden spoon, gently fold these ingredients into the wet mixture. Stir just until combined; overmixing can make the muffins dense. Ensure no streaks of flour remain, but small lumps are okay.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise evenly without overflowing.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20–24 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack. Serve warm with a smear of maple butter or enjoy on their own. These muffins are perfect for breakfast, brunch, or a quick snack anytime.
Notes
- Use very ripe bananas for natural sweetness and optimal moisture.
- Maple syrup can be reduced to 1/4 cup for a less sweet version.
- Do not overmix the batter; gentle folding keeps muffins light and fluffy.
- Muffin liners help with easy removal, but greasing the pan works just as well.
- Optional add-ins: mini chocolate chips, chopped nuts, or a sprinkle of oats for texture.
- Baking time may vary slightly depending on your oven; check with a toothpick.
Chef’s Secrets for Perfect Muffins
The secret to these muffins’ incredible flavor and texture lies in three simple steps: using ripe bananas, gently folding the flour into the wet ingredients, and properly measuring your maple syrup.
Overripe bananas naturally sweeten and moisten the batter, while gentle folding prevents tough muffins.
For extra depth, you can toast the cinnamon lightly before mixing, which enhances its aroma.
Choosing melted butter instead of cold butter helps the batter blend seamlessly, giving each bite a rich, tender crumb.
Serving Suggestions for Every Occasion
These muffins shine warm, straight from the oven, with a dab of maple butter or a drizzle of honey.
For a more indulgent twist, serve them with nut butter or Greek yogurt on the side.
They are versatile enough for breakfast, brunch, or as a midday snack.
Pairing with a hot cup of coffee or tea elevates the cozy experience, while serving alongside fresh fruit or a smoothie makes them perfect for a balanced, nutrient-packed morning.
Storage Tips to Keep Fresh
To maintain their soft, moist texture, store these muffins in an airtight container at room temperature for up to three days.
For longer storage, freeze cooled muffins individually in parchment paper or freezer-safe bags for up to three months.
When ready to enjoy, thaw at room temperature or warm in the microwave for 15–20 seconds.
Avoid storing in the refrigerator, as it can dry out the muffins.
Frequently Asked Questions
1. Can I use whole wheat flour instead?
Yes! Substituting half or all of the all-purpose flour with whole wheat flour adds fiber and nutrients.
Keep in mind that muffins may be slightly denser, so do not overmix the batter.
2. Can these muffins be made vegan?
Absolutely. Replace the butter with a plant-based alternative like coconut oil or vegan butter, and use a flax or chia egg (1 tbsp seeds + 3 tbsp water) instead of a chicken egg.
3. How ripe should the bananas be?
The riper, the better. Look for bananas that are heavily speckled or fully brown; they are naturally sweeter and mash more easily, giving your muffins ideal flavor and moistness.
4. Can I add mix-ins like chocolate chips or nuts?
Yes, fold in about 1/2 cup of mini chocolate chips, chopped walnuts, or pecans into the batter just before scooping into the muffin tin.
This adds flavor and texture without compromising the muffin structure.
5. Can I make mini muffins instead of regular size?
Definitely. Use a mini muffin tin and bake for 12–15 minutes.
Keep an eye on them, as smaller muffins bake faster and can dry out if overcooked.
