If you've got a couple of ripe bananas hanging around, these Cinnamon & Maple Banana Bread Muffins are the easiest way to turn them into something fluffy, moist, and seriously moreish. All the cosy flavour of classic banana bread, baked into soft breakfast muffins with warm cinnamon and a crunchy sugar topping. This is simple, family‑friendly baking that makes your kitchen smell delicious.
Cinnamon & Maple Banana Bread Muffins are a family favourite in our house. Our 5‑year‑old takes his role as "Chief Banana Masher" very seriously – tiny elbows deep in the bowl, turning ripe bananas into the base of the fluffiest, moist banana muffins you'll ever taste. My wife, meanwhile, is the official taste‑tester, which basically means she appears the moment the kitchen smells like warm banana bread and cinnamon, claiming she's "just checking the texture." (It's always moreish, always moist, and always followed by a second muffin… for research!!)
Easy banana bread breakfast muffins make weekend baking feel like a treat – simple ingredients, big flavour, and a crunchy cinnamon‑sugar topping that tastes like something you'd find in a little bakery near me, only better because you made them with your favourite small helper!!
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Jump to:
- Looking for more breakfast ideas or sweet treats?
- Ingredients and substitutions
- What equipment will you need?
- How do I make Moist, fluffy Cinnamon & Maple Banana Bread Muffins?
- Serving suggestions for cinnamon & maple banana bread muffins
- Variations of cinnamon & maple banana bread muffins
- Storage and freezing
- FAQ
- Moist and fluffy Cinnamon Maple Banana Bread Muffins
- Related
- Pairing
Ingredients and substitutions
See recipe card for quantities.
- Ripe Bananas – The riper the better - those soft, spotty bananas are what give these muffins their classic banana bread sweetness and super moist texture. If yours aren't quite ready, pop them in the microwave for 20-30 seconds to soften.
- Melted Butter – Butter gives these muffins their rich, moreish flavour. You can swap it for melted coconut oil or a neutral oil if you prefer, but butter really brings that bakery‑style finish.
- Eggs – Just two eggs to bind everything together. If you need an alternative, a flax egg works, though the muffins will be slightly less fluffy.
- Maple Syrup – Adds natural sweetness and a lovely warm depth. Honey works too, but maple syrup pairs beautifully with banana and cinnamon.
- Ground Cinnamon – The cosy flavour hero. You can add more if you like a stronger spice hit, or swap in mixed spice for a slightly different vibe.
- Plain Flour – Simple and reliable. You can use wholemeal flour for a heartier breakfast muffin, but the texture will be a little denser.
- Baking Powder – Gives you that fluffy, soft rise. Make sure it's fresh for the best lift.
- Caster Sugar (for the topping) – Perfect for creating that crunchy cinnamon‑sugar coating. Granulated sugar works too - it just gives a slightly crunchier finish.
- Salt – Just a pinch to balance the sweetness and bring out the banana flavour
What equipment will you need?
- Deep sided Muffin tin – Essential for this recipe and really useful to have in the kitchen.
- Electric whisk – You can use a hand whisk but why bother when life is busy and we have electric?!
- Cooling rack – A kitchen equipment essential. Click the link for my recommendation.
- Mixing bowl – A home cook can’t do much without a good mixing bowl. I’ve had this set of mixing bowls for years and they have stood the test of time
How do I make Moist, fluffy Cinnamon & Maple Banana Bread Muffins?
Right then……..sleeves up, bananas at the ready. This is the part where we turn those sad, speckly bananas into fluffy, moist little banana bread muffins that smell like you've accidentally opened a bakery in your kitchen. There's a bit of whisking, a bit of cinnamon magic, and (if you've got a 5‑year‑old helper like mine) a whole lot of enthusiastic banana‑mashing. Let's get into it.
1: Preheat the oven to 190°C and line a muffin tray with muffin cases.
Mash the bananas in a large bowl until they're as smooth as you can get them. My 5‑year‑old loves this job - tiny hands, big enthusiasm. Once he's done, I give the bowl a quick blitz with the electric whisk to chase away any last lumps.
2: Mix in the maple syrup, egg, and 220g of the melted butter (save the remaining 50g for later). Whisk everything together until smooth.
3: Add the dry ingredients: flour, half of the cinnamon, baking powder, and salt. Mix with the electric whisk, but gently -just until the dry ingredients disappear into the batter. No over‑whisking unless you enjoy tough muffins (you don't)
4: Fill the muffin cases about ¾ full and bake in a muffin tin for 20-23 minutes
5: Check for doneness by poking a muffin with a skewer – if it comes out clean, they're ready.
6: Cool the muffins on a cooling rack… or do what I do and tell my child they are too hot when he asks for one straight out of the oven and immediately eat one myself when he is not looking!
7: While they cool, mix the remaining cinnamon with the caster sugar in a shallow bowl .
8: Once the muffins are cool enough to handle, brush the tops with the remaining melted butter and dip each one into the cinnamon‑sugar mix until fully coated. This gives you that sweet, crunchy, ridiculously good cinnamon topping.
9: And finally – eat another one. You know… for quality control – Forking delicious!!
Serving suggestions for cinnamon & maple banana bread muffins
- Enjoy these banana bread muffins warm from the oven (the "I'll just have one" stage never ends well).
- Pair with a mug of coffee, a glass of cold milk, or whatever keeps you functioning during the morning school run.
- Slice one open and add a little butter or extra maple syrup if you're feeling fancy – bakery‑near‑me vibes without leaving the house.
- Pop them into lunchboxes for an easy banana bread‑style treat. Skip the sugar stage if your child’s school is against sugar!!
- Serve as a quick breakfast muffin on busy mornings, or as a cosy afternoon snack with a sprinkle of extra cinnamon on top.
Variations of cinnamon & maple banana bread muffins
Storage and freezing
Storing:
Keep your banana bread muffins in an airtight container at room temperature for 2-3 days. They stay wonderfully fluffy and moist, though in my house they rarely survive past day one. If your kitchen runs warm, pop them in the fridge - just give them a quick 10‑second zap in the microwave to bring back that fresh‑baked softness.
Freezing:
These muffins freeze beautifully. Skip the cinnamon‑sugar topping, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. When you're ready to enjoy one, thaw at room temperature or warm gently in the oven. Brush with melted butter and dip in cinnamon sugar after reheating for that fresh‑from‑the‑bakery finish
- Use the ripest bananas you can find – the ones your family pretends not to see. The spottier they are, the sweeter and more banana‑bread‑y your muffins will taste.
- Let the kids mash the bananas. Sure, it gets… enthusiastic, but my 5‑year‑old's dedication to banana destruction somehow makes the muffins taste better!!
- Don't over‑whisk the batter. Once the flour goes in, mix just until everything's combined. Over‑mixing = tough muffins, and we're here for fluffy and moist, not "could be used as a doorstop."
- Test early. Muffins can go from perfect to overbaked faster than you can say "where did I put the cooling rack." Start checking at the 18‑minute mark.
- Coat generously. When dipping in the cinnamon‑sugar topping, commit. Half‑hearted dipping is not the Dad's Family Kitchen way!!
- Eat one warm. It's practically the law. Yes, you'll burn your mouth. Yes, you'll do it again next time!
FAQ
Am I able to use frozen bananas?
Absolutely. Thaw them first and drain any excess liquid. They'll still give you that classic banana bread sweetness and super‑moist texture.
Can I make these muffins without maple syrup?
Yes – honey or light brown sugar both work well. Maple just gives that lovely warm depth.
How do I know when the muffins are done?
They should be golden on top and spring back lightly when pressed. A skewer should come out clean… unless you hit a chocolate chip, in which case congratulations, you've won.
Is there a way to make these as a loaf instead of muffins?
You can. Pour the batter into a lined loaf tin and bake for 45-55 minutes. It becomes a lovely easy banana bread – just allow extra cooling time so it doesn't collapse.
What happens if kids help make these?
Oh yes. Banana‑mashing is basically a childhood rite of passage. My 5‑year‑old treats it like a competitive sport.
Do I have to add the cinnamon‑sugar topping?
Technically no… but also yes. It's what gives them that bakery‑near‑me crunch. Skip it only if you must.
Is cinnamon good for banana bread?
Yes – cinnamon is perfect for banana bread. It boosts the natural sweetness of ripe bananas and adds warmth and depth, especially in muffins where the flavour comes through in every bite.
Can any banana bread recipe be turned into muffins
Generally, yes. Most banana bread batters work beautifully as muffins, you just shorten the bake time to around 18-22 minutes. The texture stays soft and fluffy, and the portions become grab‑and‑go friendly.
What is the secret to a moist muffin
The secret to a moist muffin is moisture‑rich ingredients (like ripe bananas, yogurt, or oil), not overmixing the batter, and baking just until set. Pulling them out as soon as the tops spring back keeps them tender instead of dry.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Moist and fluffy Cinnamon Maple Banana Bread Muffins
Ingredients
- 6 ripe bananas
- 270 grams melted butter
- 2 eggs
- 340 grams Maple syrup
- 6 teaspoon ground cinnamon
- 375 grams All purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
- 50 grams castor sugar
Instructions
- Preheat the oven to 190°C and line a muffin tray with muffin cases
- Mash the bananas in a large bowl until they're as smooth as you can get them. My 5‑year‑old loves this job – tiny hands, big enthusiasm. Once he's done, I give the bowl a quick blitz with the electric whisk to chase away any last lumps.
- Add the maple syrup, egg, and 220g of the melted butter (save the remaining 50g for later). Whisk everything together until smooth.
- Add the dry ingredients: flour, half of the cinnamon, baking powder, and salt. Mix in a bowl with the electric whisk, but gently – just until the dry ingredients disappear into the batter. No over‑whisking unless you enjoy tough muffins (you don't)
- Fill the muffin cases about ¾ full) and bake for 20-23 minutes
- Check for doneness by poking a muffin with a skewer – if it comes out clean, they're ready.
- Cool the muffins on a rack… or do what I do and tell my child they are too hot when he asks for one straight out of the oven and immediately eat one myself when he is not looking!
- While they cool, mix the remaining cinnamon with the caster sugar in a shallow bowl.
- Once the muffins are cool enough to handle, brush the tops with the remaining melted butter and dip each one into the cinnamon‑sugar mix until fully coated. This gives you that sweet, crunchy, ridiculously good cinnamon topping.
- And finally – eat another one. You know… for quality control – Forking delicious!!
Notes
Related
- Easy Crème Brûlée recipe at Home: A Simple Step‑by‑Step Recipe for Beginners
- Niçoise Salad Recipe with Grilled Chicken (Healthy, High‑Protein & Perfect for Light Summer Meals)
- How to make Shortbread: simple recipe for shortbread biscuits (only 5 ingredients)
- Chicken Caesar salad wraps (healthy, fresh and ready in minutes)
Pairing
These are my favorite dishes to serve with [this recipe]:
