About This Recipe
Today I’m so excited to share something extra cozy with you — my Cinnamon Swirl Banana Muffins recipe. These are the kind of muffins that make your whole house smell like a bakery on a crisp fall morning, but honestly? I bake them all year round.
I started making these muffins when I had a few overripe bananas lying around (classic, right?). I wanted something quick like banana bread but with a little twist — literally! So I swirled in some cinnamon sugar magic, and boom. These babies were born.
I started making these muffins when I had a few overripe bananas lying around (classic, right?). I wanted something quick like banana bread but with a little twist — literally! So I swirled in some cinnamon sugar magic, and boom. These babies were born.
Tools for Cinnamon Muffin Magic
To make this Cinnamon Swirl Banana Muffins Recipe, all you need are a couple of bowls, a muffin tin, and something to swirl that sweet cinnamon. I’ve linked some high-quality, affordable picks—many with great discounts. These make baking smooth, fun, and totally mess-free!
Ingredients
1 cup mashed ripe banana (about 2 large bananas)
¾ cup pumpkin purée
2 large eggs
½ cup melted butter
? cup brown sugar
? cup white sugar
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 tsp pumpkin spice
½ tsp cinnamon
¼ cup brown sugar
1 ½ tsp cinnamon For the Cinnamon Swirl
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
Step 2
In a large bowl, whisk together mashed bananas, pumpkin purée, eggs, melted butter, sugars, and vanilla until smooth.
Step 3
In a separate bowl, mix flour, baking soda, salt, pumpkin spice, and cinnamon. Slowly fold the dry ingredients into the wet mixture until just combined.
Step 4
In a small bowl, stir together the cinnamon and brown sugar.
Step 5
Pour half the batter into the pan. Sprinkle half of the cinnamon swirl mixture over it. Add the rest of the batter on top, then the remaining swirl. Use a knife to gently swirl it through the batter.
Step 6
Bake for 50–60 minutes or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine). If the top browns too fast, loosely cover with foil at the 40-minute mark.
Step 7
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Information
Calories
260
Saturated Fat
4g
Carbs
36g
Sugars
18g
Protein
3g
Sodium
190mg
Fiber
2g
Secret Tips
Use really ripe bananas - The browner, the better. They bring out that natural sweetness and moisture.
Don’t overmix the batter - Stir until just combined -a few lumps are totally fine.
Swirl like a pro - Drop the cinnamon sugar in the center of each muffin, then use a toothpick to swirl it gently for that beautiful pattern.
Don’t overmix the batter - Stir until just combined -a few lumps are totally fine.
Swirl like a pro - Drop the cinnamon sugar in the center of each muffin, then use a toothpick to swirl it gently for that beautiful pattern.
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