The Best Banana Bread Muffins with Cinnamon [Easy Recipe without Sugar]
These Banana Bread Muffins are the perfect balance of sweet, moist, and full of that comforting banana flavor. Whether you’re looking for a quick breakfast, a healthy snack, or a simple dessert, these muffins are an excellent choice.
Made with honey or agave syrup, and packed with natural sweetness from the bananas, they’re as nutritious as they are delicious. Plus, they’re easy to make and can be whipped up in under 30 minutes!
Why Will You Love This Recipe?
- Naturally sweetened – These muffins are made with honey or agave syrup, making them a healthier alternative to traditional sugary muffins.
- Moist and flavorful – The combination of mashed bananas and a touch of cinnamon gives these muffins a moist, flavorful base that’s hard to resist.
- Quick and easy – You can have these muffins baked and ready to eat in less than 30 minutes, making them the perfect go-to for busy mornings or snack time.
Recipe Variations
- Add nuts or chocolate chips – For extra crunch or sweetness, you can mix in some chopped walnuts or chocolate chips into the batter.
- Make it gluten-free – Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
- Dairy-free option – Swap the milk for almond milk or any other plant-based milk to make these muffins dairy-free.
- Top with oats or seeds – Sprinkle some oats, flaxseeds, or chia seeds on top before baking for added texture and nutrition.
Tools You’ll Need
- Muffin tin and paper liners– A 12-cup muffin tin to bake these perfect little muffins.
- Whisk or electric mixer – For mixing the ingredients together smoothly.
- Mixing bowls – One for the dry ingredients and one for the wet ingredients.
- Set of measuring spoons and cups
FAQ
Can I freeze them?
Yes, these muffins freeze well! Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat them in the microwave or let them thaw at room temperature.
How should I store leftovers?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
What can I serve these with?
These muffins are great on their own, but you can also enjoy them with a spread of butter, cream cheese, or peanut butter for a more indulgent snack.
Are they suitable for kids?
Absolutely! These muffins are naturally sweetened and made with wholesome ingredients, making them a great snack for kids.
Other Recipes You’ll Love
- Moist Easy Banana Bread with Walnuts
- No Bake Chocolate Banana Cake
- Protein-Packed Banana Oat Pancakes
- Easy Moist Chocolate Muffin Recipe
- Lemon Blueberry Yogurt Muffins
- Healthy Chocolate Zucchini Muffins
- Enchanted Black Forest Cupcakes
Banana Bread Muffins
Equipment
- 1 Whisk
Ingredients
- 1¼ cups all-purpose flour 150 g
- 1½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 4 tbsp olive oil
- 2 eggs
- 1 tsp vanilla extract
- 2 bananas mashed
- ½ cup milk
- 4 tbsp honey or agave syrup
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, mash the bananas. Add the eggs, salt, cinnamon, vanilla, olive oil, and honey, and mix well.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing with a whisk or on low speed with a mixer until combined.
- Stir in the milk until the batter is smooth.
- Divide the batter evenly among the 10-12 muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool outside of the tin before enjoying. Enjoy!
