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Cinnamon Swirl Banana Muffins

This recipe is originally for a banana bread but I made it into muffins so that I could freeze them and take them out as needed (they never made it into the freezer!).  Yet again, another perfect solution to overripe bananas that are calling for fruit flies.  I happen to love chocolate in my banana bread, but the hubby does not – so these are pretty “clean” in that department, but you could totally add in chocolate chips or walnuts.  To be honest, though, the cinnamon swirl really seemed to do the trick.



  • 3-4 overripe bananas, smashed up
  • 1/3 cup melted unsalted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups flour


  • 1/3 cup sugar
  • 1 tbsp cinnamon


  • Preheat oven to 350°F
  • Line your muffin pan with 12 paper liners or spray a 9×5″ loaf pan with cooking spray
  • Mix bananas, butter, sugar, egg, and vanilla together
  • Sprinkle baking soda and salt around on top of the banana mixture; then gently stir in flour
    • Be careful not to over-mix!
  • In a small dish, mix together the 1/3 cup sugar and 1 tbsp cinnamon
  • Fill the paper liners halfway with batter then evenly distribute 1/2 the cinnamon-sugar mixture over the batter (or add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan)
  • Add the rest of the batter to the paper liners and then sprinkle the leftover cinnamon-sugar on top (or sprinkle the rest of the cinnamon-sugar all over the loaf)
  • Bake for 20-25 minutes (50-60 minutes for a 9×5″ loaf)

Source: Recipe adapted from Sandwich Hoss