Why You’ll Love This Recipe
These muffins check all the boxes for a quick, fuss-free treat. They’re naturally sweetened with ripe bananas and maple syrup, making them a better-for-you option than many store-bought alternatives. You only need one egg and minimal cleanup thanks to the one-bowl method. Plus, they’re incredibly versatile—perfect plain, or customized with nuts or chocolate chips. Soft, flavorful, and ready in under 30 minutes, these are muffins you’ll keep coming back to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All purpose flour
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Egg
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Melted salted butter
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Ground cinnamon
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Pure maple syrup
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Baking soda
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Kosher salt
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Ripe bananas (3 medium)
Directions
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Preheat your oven to 375°F (190°C).
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In a large bowl, mash the ripe bananas with a fork until smooth with minimal lumps.
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Add the melted butter, egg, and maple syrup. Whisk to combine.
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Stir in the flour, baking soda, salt, and cinnamon using a wooden spoon. Mix gently until no flour streaks remain—don’t overmix.
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Grease a 12-cup muffin tin or line with paper liners. Fill each cup about ⅔ full with batter using a scoop or spoon.
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Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
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Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields 12 standard muffins.
Prep time: 10 minutes
Cook time: 20–24 minutes
Total time: About 30–35 minutes
Variations
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Add chopped nuts or chocolate chips to the batter just before scooping into the muffin tin.
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Substitute honey for maple syrup, though it will change the flavor.
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Boost the maple flavor with 1 teaspoon of maple extract.
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Use whole wheat flour or a blend for added fiber.
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Add a sprinkle of cinnamon sugar on top before baking for a crunchy finish.
Storage/Reheating
Once completely cooled, store muffins in an airtight container at room temperature for up to 3 days.
To reheat, microwave for 10 seconds to restore that just-baked warmth.
For longer storage, freeze in a sealed bag or container for up to 2 months. Thaw overnight at room temperature or warm in the microwave for 20–30 seconds.
FAQs
1. How ripe should my bananas be for this recipe?
Your bananas should be very ripe—yellow with brown spots or even mostly brown. This ensures they mash easily and provide natural sweetness and moisture.
2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it contains xanthan gum for best results.
3. Can I use unsalted butter?
Yes, but consider adding a pinch more kosher salt to the batter to compensate for the flavor difference.
4. Is maple syrup necessary?
Maple syrup adds unique flavor and sweetness, but you can substitute with honey or even agave syrup. Keep in mind the flavor profile will shift slightly.
5. Can I add other spices?
Absolutely! Try adding nutmeg, allspice, or even a dash of ground ginger to enhance the warm flavors.
6. Can I double the recipe?
Yes, simply double all ingredients and use two muffin tins. Baking time remains roughly the same, but keep an eye on doneness with a toothpick test.
7. How do I keep muffins from sticking to the liners?
Use high-quality liners or thoroughly grease your muffin tin. Let the muffins cool before trying to remove them.
8. Can I make these into mini muffins?
Yes! Use a mini muffin pan and reduce the baking time to around 10–12 minutes, checking for doneness early.
9. Are these muffins suitable for toddlers?
Yes, especially since they’re naturally sweetened with banana and maple syrup. Omit any add-ins like nuts or chocolate for younger children.
10. Can I prepare the batter in advance?
It’s best to bake immediately, but you can mix the dry ingredients and wet ingredients separately and combine them just before baking if needed.
Conclusion
Maple Cinnamon Banana Muffins are a cozy, simple, and satisfying treat you’ll want to make again and again. Whether you’re using up overripe bananas or just craving a warm muffin fresh from the oven, this recipe delivers rich flavor and comforting texture every time. With easy variations and minimal cleanup, these muffins are sure to become a staple in your kitchen.
Print
Maple Cinnamon Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 20–24 minutes
- Total Time: 30–35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, moist Maple Cinnamon Banana Muffins naturally sweetened with ripe bananas and pure maple syrup. A cozy, wholesome treat made in one bowl—perfect for breakfast, snacks, or dessert.
Ingredients
1 1/2 cups all-purpose flour
1 large egg
1/3 cup melted salted butter
1 teaspoon ground cinnamon
1/2 cup pure maple syrup
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 medium ripe bananas
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mash ripe bananas until mostly smooth.
- Add melted butter, egg, and maple syrup; whisk to combine.
- Stir in flour, baking soda, salt, and cinnamon until just combined. Do not overmix.
- Grease or line a 12-cup muffin tin. Fill each cup 2/3 full with batter.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan briefly, then transfer to a wire rack to cool completely.
Notes
Add nuts or chocolate chips for variation.
Substitute honey for maple syrup if desired.
Sprinkle cinnamon sugar on top before baking for a crunchy finish.
Store in an airtight container for 3 days at room temperature or freeze up to 2 months.
To reheat, microwave muffins for 10–20 seconds.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
