These Banana-Cinnamon Muffins bake up faster 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. 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.
Here are the ingredients for the Banana-Cinnamon Muffins, along with their role in the recipe.
Sugar: Provides sweetness and helps with browning.
Vegetable oil: Adds moisture and richness to the muffins.
Eggs: Bind the ingredients together, add moisture, and contribute to the muffins' structure.
Mashed Ripe Bananas: Provides flavor, moisture, and natural sweetness. Ripe bananas are easier to mash and have a stronger flavor.
Flour: Provides structure for the muffins.
Baking Soda: A leavening agent that helps the muffins rise and become light and airy.
Other Ingredients You’ll Need: Vanilla, salt, ground cinnamon, butter.
To keep your Banana-Cinnamon Muffins fresh and delicious, follow these storage instructions.
Store the muffins in an airtight container at room temperature for up to 2-3 days. This helps maintain their moisture and flavor.
For longer storage, place the muffins in an airtight container in the refrigerator. They can last for up to a week. However, refrigerating may slightly dry them out, so consider warming them slightly before serving.
To freeze the muffins, let them cool completely. Then, wrap each muffin individually in plastic wrap, and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw them at room temperature or warm them in the microwave.
For these Banana-Cinnamon Muffins, stash super-ripe, peeled. halved, bananas in the freezer. Store them in a plastic freezer bag or container. Bananas thaw quickly to easily mash up for quick muffins, bread or smoothies.
For more cinnamon flavor, increase measurement to 1 teaspoon in the cinnamon-banana muffins batter.
Try adding 1/4 teaspoon ground nutmeg or ginger to the sugar-cinnamon mixture before dipping the banana-cinnamon muffin tops for a flavor twist.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 3&½g | % Value Not Available |
| Polyunsaturated Fat | 6g | % Value Not Available |
| Omega-3 | ½g | % Value Not Available |
| Cholesterol | 45mg | 15% |
| Sodium | 240mg | 10% |
| Total Carbohydrate | 32g | 11% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 17g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 6% |
| Potassium | 75mg | 2% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 6% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 8% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 4% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 10% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
