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Banana-Cinnamon Muffins


Love banana bread? Get the same great flavor with sweet muffins that bake a whole lot faster.

Nutrition Information–
Serving Size: 1 Muffin Calories 270 (Calories from Fat 130), % Daily Value Total Fat 14g 14% (Saturated Fat 4g 4%, Trans Fat 0g 0%), Cholesterol 45mg 45%; Sodium 240mg 240%; Total Carbohydrate 32g 32% (Dietary Fiber 0g 0%, Sugars 17g 17%), Protein 3g 3%; % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 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 Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.

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  • 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
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, melted


Servings 12
Preparation time 20mins
Cooking time 45mins
Adapted from


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.

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.

Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.

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.

Expert Tips:
Substitute the same amount of applesauce for the oil to save calories.

Brown bananas? Toss them, unpeeled, in the freezer. They'll be ready when you need them for any recipe using mashed bananas. Simply thaw and mash.

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