Moist and fluffy Cinnamon Maple Banana Bread Muffins
Soft and fluffy, these Cinnamon & Maple Banana Bread Muffins are everything you love about classic banana bread - just baked into quick, grab‑and‑go muffins. Made with ripe bananas, warm cinnamon, and a splash of maple syrup, they’re moist, moreish, and perfect for busy mornings, lunchboxes, or a cosy weekend bake. No fuss, one bowl, and ready in under 30 minutes. A proper breakfast win for the whole family.
Print
Pin
Share Recipe
Servings: 19
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
• Use super‑ripe bananas for the best flavour and that classic banana bread sweetness. The spottier, the better.
• Don’t over‑mix the batter once the flour goes in — that’s the secret to keeping these muffins fluffy and moist.
• If you love a stronger spice hit, add an extra pinch of cinnamon to the batter or the sugar topping.
• These banana bread muffins are perfect as a breakfast muffin, lunchbox treat, or quick bake when you’ve got leftover bananas.
• For an extra bakery‑style finish, dip the whole muffin in the cinnamon sugar mix — it gives that irresistible sweet, crunchy coating.
• Want them more moreish? Swap a tablespoon of flour for cocoa powder or add a handful of chocolate chips.