Healthy Muffins With Banana And Cinnamon

Name: Healthy Muffins With Banana And Cinnamon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted coconut oil; 1/2 cup honey or maple syrup; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 1/2 cups white whole wheat flour

Highlighted under: Fresh Flavors Studio

I love making Healthy Muffins with Banana and Cinnamon because they are not only easy to whip up but also packed with wholesome ingredients. These muffins are a fantastic way to use overripe bananas, turning them into a delightfully moist treat that I can enjoy any time of the day. With a hint of cinnamon, they fill my kitchen with a warm aroma, and I love knowing that I’m indulging in a guilt-free snack that’s both satisfying and nourishing for my body.

Created by

Celeste Morgan

Last updated on 2026-01-22T10:28:17.939Z

When I first tried to create a healthy muffin recipe, I wanted to incorporate ingredients that I loved and that would keep me energized throughout the day. After several attempts, the combination of mashed bananas and a sprinkle of cinnamon proved to be a winning formula. The bananas give natural sweetness, while the cinnamon adds a warmth that just makes you feel good.

One trick I found helpful is to use white whole wheat flour instead of all-purpose flour, as it maintains the fluffy texture while adding some whole grain goodness. The key is to not overmix the batter; I fold in the ingredients until just combined. This results in a muffin that’s soft and fluffy — absolutely perfect for breakfast or a midday pick-me-up!

Why You Will Love These Muffins
Moist and fluffy texture from ripe bananas
A warm hint of cinnamon in each bite
Nutritious and satisfying snack for any time of day

The Role of Ripe Bananas

Using ripe bananas is crucial for this recipe, as they provide natural sweetness and moisture. The darker the bananas, the better, as they break down easily and create a smooth batter. Their high pectin content also helps bind the ingredients together, resulting in a fluffy texture. If your bananas are not quite ripe, you can accelerate the process by baking them at 300°F (150°C) for about 15-20 minutes until they're soft and caramelized.

If you want to enhance the flavor, consider adding a splash of banana extract to complement the natural taste. It amplifies the banana's essence and adds depth to the muffins without overpowering the cinnamon. Just a teaspoon is enough to elevate your baked goods without making them overly sweet.

Ingredient Substitutions and Tips

If you're looking for a sugar alternative, maple syrup can be a great substitute for honey in this recipe. It not only retains moisture but also blends seamlessly with the other ingredients. Furthermore, if you're aiming for a vegan version, you can replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens to create one egg equivalent.

For a nutty flavor and additional texture, you can toss in a handful of chopped nuts or dark chocolate chips. Just be mindful of the weight; you can add about 1/2 cup without compromising the muffin's structure. If you’re concerned about nut allergies or prefer a nut-free option, sunflower seeds make a great alternative.

Ingredients

For the Muffins

3 ripe bananas, mashed
1/3 cup melted coconut oil
1/2 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups white whole wheat flour

Instructions

Preheat the Oven

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

Fill Muffin Tins

Scoop the batter into the prepared muffin tins, filling each cup about two-thirds full.

Bake the Muffins

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your healthy, delicious muffins!

Pro Tips

For an added twist, consider folding in some chopped nuts or dried fruit into the batter before baking.

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 extend their shelf life, consider freezing them. Let the muffins cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy, simply thaw at room temperature or pop them in the microwave for 15-20 seconds until warm.

Reheating these muffins is quick and easy. For the best texture, use an oven set to 350°F (175°C) for about 5-7 minutes or until warmed through. Alternatively, you can microwave them. Just be careful not to overheat, as this can make them rubbery.

Variations for Flavor and Texture

Feel free to experiment with add-ins to customize your muffins. For a tropical twist, consider incorporating shredded coconut or chopped pineapple. These additions not only impart flavor but also create a delightful chewiness that complements the softness of the muffins. You can also create a dual-flavor experience by swirling in some nut butter like almond or peanut butter before baking to introduce a rich creaminess.

If you're a fan of spices, try enhancing the cinnamon flavor by adding a pinch of nutmeg or ginger. These spices work harmoniously with banana and can provide a unique warming note that works beautifully in the background. Just be cautious with the quantities; a little goes a long way!

Questions About Recipes

→ Can I substitute the honey with another sweetener?

Yes, you can use maple syrup or agave nectar in place of honey for a vegan option.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze these muffins?

Absolutely! These muffins freeze well. Just wrap them individually in plastic wrap and place them in a freezer-safe bag.

→ What type of flour works best for these muffins?

White whole wheat flour is ideal, but all-purpose flour can also be used if needed.