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Banana-Cinnamon Muffins

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By Betty Crocker Kitchens
Updated Mar 15, 2021
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Try these Banana-Cinnamon Muffins for a faster bake time than banana bread! For this fun twist on classic banana muffins, you'll be enjoying these treats in under an hour. Plus, they are perfect to take on-the-go.

More About This Recipe

  • Bananas are an everyday staple of our modern diets, but there were not always so readily available. They were introduced at the 1876 Centennial Exposition in Philadelphia, which included a 40-acre display of tropical plants, including banana trees. Tinfoil-wrapped bananas were sold at the exposition, and people fell in love with the sweet and starchy fruit. Soon, home cooks began experimenting with baked goods like banana muffins. If you’d like to learn more about baking with bananas before whipping up your banana cinnamon muffins, follow this step-by-step guide. Remember that easy does it when you’re mixing dry ingredients into wet--the batter should be stirred just until the dry ingredients are moistened. Once you’ve tried these banana and cinnamon muffins, you can find even more traditional favorites, intriguing variations and fresh new takes in this collection of Betty’s Best Banana Muffin Recipes.

Banana-Cinnamon Muffins

  • Prep Time 20 min
  • Total 45 min
  • Servings 12
  • Ingredients 12
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Ingredients

Muffins

  • 2/3 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2/3 cup mashed very ripe bananas (2 small)
  • 1 teaspoon vanilla
  • 1 2/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Topping

  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, melted
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
  • Step 
    2
    In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
  • Step 
    3
    Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
  • Step 
    4
    In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

Nutrition

270 Calories
14g Total Fat
3g Protein
32g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
270
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
240mg
10%
Potassium
75mg
2%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
17g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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