- Dish type
- Mini cakes
- Fruit muffins
- Banana muffins
These delicious, moist muffins with a crunchy sweet topping, are not only low in fat but also contain bananas, oat bran, soya milk and soya flour – all beneficial ingredients for anyone eating for a healthy heart. Enjoy the muffins warm for breakfast or at coffee or tea time.
22 people made this
- 55 g (2 oz) oat bran
- 2 tsp ground cinnamon
- 1 tbsp demerara sugar
- 200 ml (7 fl oz) soya milk
- 3 bananas
- 125 g (4½ oz) light muscovado sugar
- 3 tbsp sunflower oil
- 2 tsp pure vanilla extract
- 1 egg white
- 200 g (7 oz) plain flour
- 55 g (2 oz) soya flour
- 1 tbsp baking powder
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat the oven to 180ºC (350ºF, gas mark 4). Line a 12-cup deep muffin tray with paper muffin cases.
- Mix together 2 tsp of the oat bran, 1 tsp of the cinnamon and all of the demerara sugar, and set aside for the topping. Place the remaining oat bran in a bowl with the soya milk and leave to soak for 5 minutes.
- Peel and roughly mash the bananas. Add the brown sugar, oil, vanilla extract and egg white, and beat well together.
- Sift the plain and soya flours, baking powder and remaining cinnamon into a bowl. Make a well in the centre and stir in the soaked oat bran and the banana mixture. Mix lightly but thoroughly, just until smooth.
- Spoon the mixture into the paper cases and sprinkle with the topping. Bake for 20–25 minutes or until well risen and golden brown. Lift the muffins out of the tray onto a wire rack to cool a bit. Serve fresh, preferably still slightly warm from the oven. These muffins are best eaten on the day they are made.
Each muffin provides
B1, B6, folate, copper, zinc
Some more ideas
Children love mini-muffins, which make healthy snacks. Use 18 small paper cake cases and reduce the baking time to 15–20 minutes. * For raspberry ginger muffins, replace the cinnamon with ground ginger, and stir 2 tbsp chopped candied ginger and 115 g (4 oz) fresh raspberries into the batter at the end of step 4.
Diets rich in soya protein are believed to help reduce high blood cholesterol levels. Several studies suggest that soya products may also help to reduce the risk of heart disease, certain cancers and osteoporosis, as well as alleviating symptoms associated with the menopause. * Bananas contain a type of dietary fibre called fructoligosaccarides (FOS), which is believed to stimulate the growth of friendly bacteria in the gut while inhibiting the growth of harmful bacteria. * Oat bran is an excellent source of soluble fibre, which helps to counteract the build-up of cholesterol in the blood and control blood sugar levels.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
Great recipe! Mine came out perfectly but I did change my ingredients a bit: I used Demerara sugar for everything, used semi skimmed instead of soy milk, used only plain flour and put all the mix into a 6 muffin tray not 12. So don't be worried to alter it as it went perfect!-02 Apr 2014
Extremely easy recipe. I used regular semi-skimmed milk rather than soy and left off the topping as I was making mini muffins. Also added about 100g of frozen raspberries.Worked really well - especially considering I was using gluten free flour. They rose perfectly and are really yummy with a very banana-ish taste.-27 Aug 2012
Extremely easy recipe to follow for an amateur baker. Muffin rose well and tasted amazing. Outside was not too crunchy and inside was not soggy at all, light and fluffy. A healthy treat especially for my mum who is on a healthy diet.-08 Nov 2011
Ingredients in Banana Cinnamon Muffin Recipe
Now that I’ve convinced you to make these banana cinnamon muffins, let’s talk about some key ingredients you’re going to need for this recipe:
Really, REALLY Ripe Bananas
This recipe works best if you use incredibly ripe, spotted, and almost black bananas. The riper they are, the more banana-flavored your muffins will be. If you bought muffins specifically for this recipe, check out my technique below on how to get bananas to ripen faster!
I LOVE using sour cream in baked goods like cake loaves and muffins—it just keeps them incredibly moist and flavorful for so much longer! Sour cream also adds a nice tang that complements the banana and helps keep the muffins from being too sweet (especially with all that cinnamon sugar!). In a pinch, you can substitute the sour cream in the recipe with any unflavored full-fat yogurt or crème fraîche (like I did in my Instagram Stories).
Brown sugar is granulated white sugar with a touch of molasses to give it its signature color and flavor. I love pairing it with anything banana because it almost tastes like the bananas have been caramelized. Mmm.
Okay, cinnamon sugar is not actually a recipe you can buy in a store (I think). But don’t fret—it’s something you can easily make at home by whisking together granulated white sugar and a generous amount of ground cinnamon. You’re going to need a surprisingly large amount for this recipe since each muffin will be sprinkled with 1 teaspoon of the stuff!
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So easy that I literally had them in the oven in under five minutes. The topping on these is so good you might be tempted to make these all “muffies”.
HOW TO MAKE BANANA MUFFINS
WHY DO YOU USE OVERRIPE BANANAS IN BANANA BREAD
The reason we use very ripe bananas in banana bread is because the riper the banana the naturally sweeter it is. The starches in the banana begin to convert to sugar.
No mixer needed here. In fact, muffins are better when you mix by hand because you’re more likely not to overmix them which makes for a tough muffin.
As with banana bread or any other muffin, these are almost better the second day because the banana flavor starts soaking in making them extra moist.
I’ve made these muffins a million times. This time when I made them I had just put them in the oven for a couple of minutes when I looked over to the egg that was supposed to be in the batter sitting on the counter.
Ugh. Good news, they actually were fabulous without. Didn’t even miss it. So if someone you know has an egg allergy just know that these are great without any eggs.
HOW TO MASH BANANAS
You can mash bananas two ways:
- Use a fork to mash small pieces of bananas until soft.
- Add chunks of banana to a stand mixer with the paddle attachment and let it beat away.
HOW TO FREEZE BANANA MUFFINS
To freeze these banana muffins, let them cool completely. Next, wrap them in plastic wrap and then freeze them in a large Ziploc bag. To eat them, thaw on the counter at room temperature.
OTHER MUFFIN RECIPES
As you can see we love muffin recipes and have quite of few of them on the blog. Here are some of our favorites:
What You&rsquoll Need To Make Banana Cinnamon Muffins
- All-purpose flour: Just regular all-purpose flour will do perfectly when making these banana muffins. You could also swap for a gluten-free flour blend too.
- Baking powder & soda: To get the muffins nice and fluffy, you will need a combination of baking powder and baking soda.
- Salt: A dash of salt will help bring out some of the other sweetness in the muffins.
- Ripe bananas: You will need pretty ripe bananas, so they mash properly.
- Egg: To bind all the ingredients together, the egg saves the day!
- Greek yogurt: If you don&rsquot have or like Greek yogurt, you can also use sour cream.
- Unsalted butter: Melted butter is the key to making these banana cinnamon muffins. So good!
- Brown sugar: This recipe is very versatile and goes well with light or dark brown sugar.
- Pure vanilla extract: A little bit of vanilla really enhances the other flavors.
For the Cinnamon Sugar Topping
- Granulated sugar: Combining the sugar with the cinnamon is pure heaven.
- Ground cinnamon: It&rsquos so easy to make this topping and it takes the muffins to the next level.
Healthy muffins with banana and cinnamon recipeJessica Dady March 16, 2020 6:00 am
Credit: TI Media
Healthy muffins are a great way to get your day started and these healthy banana muffins are the best!
You can prepare these healthy muffins in advance. Just bake a batch and then grab one when you need for an on-the-go snack or quick breakfast. Kids will also love these healthy banana muffins as a treat too – it will definitely make their day.
This easy and healthy breakfast muffin recipe only takes 5 mins to prep and then another 30 mins to bake. So you don’t need to spend a long time in the kitchen to have a tasty treat first thing in the morning! These healthy banana muffins are perfect if you want to start your day with a treat that’s still good for you, as they don’t contain any refined sugar, and no white flour – just fibre-packed oats, naturally sweet bananas and dried black mulberries, with a hint of cinnamon.
Ren Kroes, author of the recipe, says: ‘Don’t be fooled by their sweetness: these muffins pack a serious power breakfast punch. I usually make about 10 of these at a time so I can eat them as a snack or take them with me for breakfast during the week. When I do take one to go, I’ll pick up a tasty coffee on my way to enjoy with it. Happiness! This recipe calls for mulberries, but you could just as easily use apple chunks, blueberries, or even jam, if you prefer. These muffins are also a tasty, fun, nutritious breakfast for kids.’
How does baking soda work?
Baking soda acts as a leavener in your baked goods. Remember those baking soda and vinegar science experiments? Same idea, less explosive. When you combine baking soda with something acidic, in this case – yogurt, and then introduce it to heat, it creates little gas bubbles that lift your baked goods to fluffy perfection.
The one thing about baking soda to remember is that it starts to react as soon as you mix it with your acid (yogurt), so don’t let it sit around, because you’ll lose the leavening power.
Special diets and swaps
For those of you whole enjoy the taste and texture of whole grains, up the ante a bit by trying these muffins with 1/2 cup of 100% whole grain flour. Simply reduce the unbleached, all-purpose flour to 3/4 cup to compensate.
Your dairy options can vary based on preference or fridge status: plain greek yogurt, buttermilk, milk, coconut milk, almond milk… all will work with this recipe! If you don’t have honey on hand you can substitute a bit of brown or granulated sugar, agave nectar, maple syrup, etc…
Something you don’t want to skip? The streusel! It’s beyond magical.
Sourdough cinnamon muffins will become a favorite way to use up discarded sourdough starter.
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons butter, melted
1/2 cup white granulated sugar
1 teaspoon vanilla extract
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl. Add melted butter, brown sugar, white sugar, vanilla extract, milk and egg. Mix well with a spoon. Pour in sourdough starter and mix with spoon. Spray a large six cup muffin tin or a 12 cup muffin tin with cooking spray. Fill cups 1/2 full. Bake in a preheated 400 degree oven for 17 to 20 minutes. Makes 6 large muffins or 12 regular muffins. Enjoy!
Note: I add a pinch of cinnamon and sugar to tops of muffins before I cook them but this is optional.