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Maple Cinnamon Banana Muffins

Helen T. Patterson
Soft, fluffy, and naturally sweet, these Maple Cinnamon Banana Muffins are made in one bowl with ripe bananas, maple syrup, and a touch of cinnamon.
Quick to bake, they are perfect for breakfast, brunch, or an anytime snack, and contain no refined sugar for a healthier treat you can enjoy daily.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 (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.