Healthy Muffins With Banana And Cinnamon

Name: Healthy Muffins With Banana And Cinnamon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 3 ripe bananas, mashed; 1/4 cup honey or maple syrup; 1/3 cup vegetable oil; 2 eggs; 1 tsp vanilla extract; 1 1/2 cups whole wheat flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp salt

Highlighted under: Wholesome Eating Corner

I absolutely love starting my mornings with these Healthy Muffins with Banana and Cinnamon! They’re not only incredibly easy to whip up, but they also fill my kitchen with a delightful aroma that makes it hard to resist sneaking a taste before breakfast. Packed with the natural sweetness of ripe bananas and a hint of warm cinnamon, these muffins are a tasty and nutritious option that I feel good about enjoying. Perfect for busy mornings or as a quick snack, they truly satisfy my cravings in the best way possible!

Created by

Riley Dawson

Last updated on 2026-01-22T08:34:10.615Z

When I first made these Healthy Muffins with Banana and Cinnamon, they quickly became a staple in our household. The combination of bananas and cinnamon not only creates a wonderfully comforting flavor but also helps to keep these muffins moist. I found that using overripe bananas really enhances the sweetness and makes the texture irresistible.

One of the best parts about this recipe is how versatile it is. I’ve experimented with adding different mix-ins like walnuts or dark chocolate chips for an extra indulgence. I encourage you to try customizing them to suit your taste!

Why You'll Love This Recipe
Moist and flavorful muffins that are naturally sweetened
Easy to make with simple ingredients you likely have at home
Perfect for breakfast, snacks, or a healthy dessert

Tips for Perfect Muffins

To achieve the perfect muffin texture, it's crucial not to overmix the batter when combining the wet and dry ingredients. Overmixing can lead to tough, dense muffins instead of the light and moist treats we desire. Stir until just combined, and you’ll notice some lumps; that's okay! They’ll bake up beautifully, providing a slightly chewy but fluffy texture that pairs perfectly with the sweetness of the bananas and cinnamon.

Another tip is to allow your bananas to ripen until they are heavily speckled with brown spots. The riper the banana, the sweeter and more flavorful your muffins will be. If you’re short on time, you can speed up the ripening process by placing bananas in a paper bag with an apple or avocado, which emits ethylene gas and encourages ripening.

Ingredient Insights

Using whole wheat flour in this recipe not only adds a nutty flavor but also increases the fiber content. This makes the muffins more filling and nutritious. If you're looking for a lighter version, you can swap half of the whole wheat flour for all-purpose flour. This will yield a softer muffin while still retaining health benefits, especially if you use a high-quality brand.

The choice between honey and maple syrup is not just about taste but also affects the moisture content. Honey tends to create a slightly denser batter, while maple syrup can impart a unique flavor. If you're vegan, sticking to maple syrup is a great option, and it also contributes a lovely caramel color to your finished muffins.

Ingredients

Muffins

3 ripe bananas, mashed
1/4 cup honey or maple syrup
1/3 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with cooking spray.

Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), vegetable oil, eggs, and vanilla extract. Stir until well combined.

Combine Dry Ingredients

In another bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.

Combine and Fill

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Pro Tips

For extra moisture, consider adding a tablespoon of yogurt or applesauce to the batter. If you prefer a sweeter muffin, add a handful of dark chocolate chips. These muffins can also be frozen for up to 3 months, making them perfect for meal prep!

Storing and Freezing Muffins

These muffins can be stored in an airtight container at room temperature for up to three days. If you want to keep them fresh for a longer period, consider freezing them. Allow the muffins to cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months, and you can microwave them straight from the freezer for a quick snack.

For best results when reheating, remove the muffin from the plastic wrap and microwave it for about 20-30 seconds, or until warmed through. Alternatively, you can place them in a preheated oven at 350°F (175°C) for about 10 minutes, which results in a slightly crispy exterior.

Serving Suggestions

These Healthy Muffins with Banana and Cinnamon are delicious on their own but can be elevated with a variety of toppings. A dollop of Greek yogurt or a smear of almond butter adds creaminess and protein, making them even more satisfying. For a special treat, drizzle a little extra honey or maple syrup over the top before serving.

If you want to add a burst of flavor, consider mixing in a handful of chopped nuts or dried fruit into the batter. Walnuts or pecans provide a nice crunch, while adding raisins or dried cranberries gives an extra layer of sweetness that complements the bananas beautifully.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute whole wheat flour with your favorite gluten-free flour blend.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

→ Can I make these muffins vegan?

Yes! You can replace the eggs with flax eggs and use maple syrup instead of honey.

→ What can I add to these muffins for extra flavor?

Feel free to add chopped nuts, dried fruit, or chocolate chips to the batter for added texture and flavor.