Maple Cinnamon Banana Muffins

These Maple Cinnamon Banana Muffins are the ultimate easy, one bowl baking recipe! They contain no refined sugar and are ultra moist and delicious! 

If you, like me, often find yourself with a bunch of overly ripe bananas sitting in your fruit basket…this recipe is for you! 

I love how muffins are truly just one of those foods that you can eat ANYTIME, ANYWHERE. Breakfast with coffee? Sure! Mid morning snack? Yup. After lunch treat to make it through the rest of the day? You got it! Dessert after dinner with a cup of tea? You know it! 

But really, muffins are just the BEST. And these in particular are super simple to whip up – only require ONE bowl and are ready in 30 minutes or less! 

Why You’ll Love These Muffins: 

Ohhhh where to begin! These muffins pack such a flavor punch! The ripe bananas really come through in each bite and of course, both the maple AND the cinnamon make these feel extra warm and cozy. 

Speaking of maple, you use pure maple syrup in this recipe so guess what! This muffin is completely free of refined sugar! This makes it an extra wonderful option for kiddos and adults alike! My son Jack absolutely LOVES these!

No need for any special ingredients for this recipe – everything in this muffin you will most likely already find in your pantry which is SO nice. 

I love how fluffy these muffins are – they are so soft, have a tender crumb and are the absolute perfect pairing with a cup of hot creamy coffee. 

You can top these muffins with peanut butter for a protein boost but I especially loved putting warm maple butter on top of mine…SO good. 

Overall, these muffins are a breeze to whip up and are SO delightful. You’re going to love them! So let’s get into exactly what you need. 

Ingredients You Need: 

• All Purpose Flour – If you want to have additional nutritional benefits, make sure your flour is unbleached and organic!
• Egg – You only need ONE egg for this recipe!
• Melted Butter – I use salted butter for this recipe because it adds a TON of flavor. 
• Ground Cinnamon – nothing special here, any cinnamon should work. 
• Pure Maple Syrup – this helps add sweetness and flavor to the muffins. 
• Baking Soda + Kosher Salt – this helps the muffins rise and adds flavor!
• Ripe Bananas – you will need 3 medium ripe bananas for this recipe!

How To Make Muffins in 5 Simple Steps: 

1. Begin by preheating the oven to 375 degrees. To a large bowl, add in the ripe bananas and use a fork to mash them up well, trying to make sure there are minimal lumps. To that bowl, add in melted butter, egg and the maple syrup and whisk together to combine. 
2. Add in the flour, baking soda, salt and cinnamon and use a wooden spoon to combine – making sure there are no streaks of flour left!
3. Grease a 12 count muffin tin or add muffin liners – then using an cookie scoop, add in the muffin batter – each muffin cup should be about ⅔ full. 
4. Bake for 20-24 minutes or until a toothpick can be inserted and it comes out clean.
5. Let them cool in the pan for a few minutes and then remove them to a cooling rack to cool for a few more minutes. Enjoy!

Best Baking Tips for Success: 

Be sure that your muffin cups are either completely greased – you can use butter or cooking spray…OR, that you use high quality muffin cup liners. This will ensure that your muffins don’t stick either to the paper liners or to the pan. That would be a bummer! 

Be sure that when you are combining the wet and dry ingredients together that you mix gently, making sure that no flour streaks are still in the batter but not OVER-mixing it. 

This recipe will make about 12 muffins – I filled my muffin cups about ⅔ of the way full.

Be sure that your bananas are RIPE and ready – this will mean they are pretty easy to mash with a fork. You want to try to get minimal banana lumps in the batter. 

Ingredient Variations: 

If desired, you could add in some nuts or chocolate chips – fold them in at the end when the batter is completely ready to go. 

No maple syrup? Honey should do, although the taste will come out differently. 

For extra maple flavor, when you add in the maple syrup, also add in 1 tsp of maple extract. 

Storing Leftovers: 

Once these are fully cooled, store them in a tightly sealed container at room temperature. They are good for up to 3 days. If desired, warm back up in the microwave for 10 seconds or so and top with butter. Yum! 

I hope y’all love this recipe as much as I do! Cheers to muffin baking! 

Did you enjoy this recipe? Here are a few others you might like: 

Vegan Orange Spice Muffins 

Double Chocolate Banana Muffins 

Chocolate Peanut Butter Swirl Muffins 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie