Close-up of a maple cinnamon banana muffin with golden crumb topping, banana pieces, and a glossy maple glaze drizzle in a white paper liner.

Maple Cinnamon Banana Muffins – Soft, Sweet & Healthy

Byarlo Jack
Maple Cinnamon Banana Muffins – Soft, Sweet & Healthy

If you’re craving something sweet, cozy, and nourishing, Maple Cinnamon Banana Muffins are the answer. These muffins are everything a great bake should be: moist, fluffy, naturally sweetened, and bursting with warm cinnamon flavor. They’re made with ripe bananas, real maple syrup, and whole ingredients—no refined sugar, no guilt, just pure comfort in muffin form.

Whether you’re meal-prepping for the week, packing a lunchbox, or simply enjoying a slow morning with coffee, these muffins are soft, sweet, and wholesome enough to satisfy both your cravings and your conscience.

Why You’ll Love These Muffins

  • Naturally sweetened with ripe bananas and maple syrup
  • Made with whole wheat or oat flour for added fiber
  • Moist and fluffy without needing oil or refined sugar
  • Perfect for breakfast, snacks, or dessert
  • Kid-friendly and freezer-friendly

Ingredients

  • 2–3 ripe bananas, mashed (about 1 cup)
  • 2 large eggs
  • ¼ cup melted coconut oil or neutral oil (or unsweetened applesauce for oil-free)
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 ½ cups whole wheat flour (or oat flour for gluten-free)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • Optional: ½ cup chopped walnuts, pecans, or dark chocolate chips

Nutritional Info (Approx. per muffin, based on 12 muffins)

  • Calories: 160
  • Fat: 6g
  • Carbs: 24g
  • Sugar: 9g (from banana + maple)
  • Protein: 3g
  • Fiber: 3g

Total Time

  • Prep Time: 10 minutes
  • Bake Time: 18–22 minutes
  • Total Time: 30–35 minutes

How to Make Maple Cinnamon Banana Muffins

Overhead view of maple cinnamon banana muffins with visible banana chunks, cinnamon sugar crust, and maple glaze, styled with rustic kitchen elements.

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil.
  2. In a large bowl, mash bananas until smooth.
  3. Add eggs, maple syrup, melted oil, and vanilla extract. Whisk until fully combined.
  4. In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually stir the dry ingredients into the wet until just combined—do not overmix.
  6. Fold in optional add-ins like nuts or chocolate chips.
  7. Spoon batter evenly into the muffin cups, filling about ¾ full.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Healthier Alternatives

  • Swap whole wheat flour with almond flour for a low-carb version.
  • Use unsweetened applesauce instead of oil to reduce fat.
  • Add ground flaxseed or chia seeds for a fiber and omega-3 boost.
  • Use gluten-free oat flour for a gluten-free version.

Serving Ideas

  • Enjoy warm with a dollop of nut butter or Greek yogurt.
  • Serve with a side of fresh fruit for a balanced breakfast.
  • Drizzle with a little extra maple syrup for a sweet treat.
  • Add to lunchboxes for a naturally sweet midday snack.

Storing Suggestions

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 1 week.
  • Freeze for up to 3 months—just thaw or microwave before eating!

Kid-Friendly Tips

  • Use a mini muffin tin for bite-sized versions.
  • Add mini chocolate chips for a fun twist.
  • Let kids mash the bananas or scoop the batter—easy and safe kitchen fun!

Baker’s Tips for Perfect Muffins

Maple Cinnamon Banana Muffins – Soft, Sweet & Healthy
  • Use very ripe bananas—brown and spotty = best flavor and moisture.
  • Don’t overmix the batter—it keeps muffins light and tender.
  • If using oat flour, let the batter sit for 5–10 minutes to thicken slightly before baking.
  • For bakery-style tops, bake at 375°F for the first 5 minutes, then lower to 350°F.

Conclusion 

Soft, sweet, and spiced with cinnamon, these Maple Cinnamon Banana Muffins are a must-bake for any season. With wholesome ingredients and warm flavors, they’re the kind of snack or breakfast that feels indulgent—but nourishes your body too.

Ready to bake a batch? Try the recipe today and tag your muffin photos with #BananaMuffinMagic or #MapleCinnamonMuffins. Trust us, your kitchen will smell like a bakery and your taste buds will thank you.

FAQs

Yes! For an egg-free version, substitute each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes). Unsweetened applesauce or mashed banana can also work, but the texture may be slightly softer.

Absolutely. Honey works as a 1:1 substitute for maple syrup. Just note that the flavor will be a bit different—richer and less “caramel-like” than maple.

They can be! Simply replace the whole wheat flour with certified gluten-free oat flour or a gluten-free all-purpose flour blend. Oat flour makes them especially soft and fluffy.

Yes. These muffins store well at room temperature for 2–3 days or in the fridge for up to 1 week. You can also freeze them for up to 3 months and thaw as needed.

This usually happens if you overmix the batter or use too much banana. Stir until just combined, and make sure your bananas are fully mashed but not watery.