If you’re searching for a breakfast treat that practically guarantees grins all around the table, look no further than these Cinnamon Sugar Banana Nut Muffins. Bursting with the warmth of cinnamon, the coziness of ripe bananas, and the nutty crunch of walnuts or pecans, this recipe transforms humble pantry staples into something spectacular. Each muffin sports a sparkly cinnamon sugar crown that makes every bite a sweet, nostalgic hug—these are the muffins I reach for when I want to treat my loved ones (or myself!) to something a little special.

Ingredients You’ll Need
The lineup for these Cinnamon Sugar Banana Nut Muffins couldn’t get more classic or more delicious! Each ingredient plays a vital role, from adding tender crumb to infusing every bite with flavor or crunch. Here’s what you’ll need and what makes each item shine:
- All-purpose flour: The foundation for soft, fluffy muffins that hold together beautifully.
- Baking soda: Gives your muffins that irresistible lift and lightness.
- Baking powder: Partners with baking soda for extra rise and an airy bite.
- Salt: Balances the sweetness and wakes up all the flavors.
- Ground cinnamon: Infuses warming spice throughout the muffin and in the sparkly topping.
- Ripe bananas (mashed): The star ingredient—use bananas with lots of brown spots for sweetest flavor and moistness.
- Granulated sugar: Both in the batter and sprinkled on top for a crunchy, caramelized finish.
- Brown sugar (packed): Adds depth and caramel notes for muffin perfection.
- Vegetable oil: Gives these muffins a moist, tender crumb without overpowering the flavor.
- Large egg: Binds everything together so your muffins don’t fall apart.
- Vanilla extract: Adds a subtle, sweet aroma and depth of flavor.
- Chopped walnuts or pecans: The delicious crunch that pops in every bite—choose your favorite nut or even a mix!
- Granulated sugar + ground cinnamon (for topping): The finishing touch that gives each muffin a shimmery, spicy crust.
How to Make Cinnamon Sugar Banana Nut Muffins
Step 1: Prepare Your Oven and Muffin Tin
Kick things off by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a good coating of non-stick spray. Proper prep means your Cinnamon Sugar Banana Nut Muffins will pop out easily and keep their cute muffin tops intact.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Make sure these get evenly combined—this prevents any surprise salty (or baking powdery!) pockets in your muffins and ensures that cinnamon warmth in every bite.
Step 3: Combine the Wet Ingredients
In a separate, larger bowl, mix the mashed bananas, granulated sugar, brown sugar, oil, egg, and vanilla. Blend until the mixture looks uniform and glossy. Don’t worry about a few banana lumps—those little pockets of banana only add to the charm and flavor!
Step 4: Bring It All Together
Add your dry mixture into the wet ingredients and stir gently, just until you no longer see streaks of flour. Be careful not to over-mix; stirring just enough keeps your Cinnamon Sugar Banana Nut Muffins beautifully tender. Fold in the chopped walnuts or pecans for a nutty boost.
Step 5: Fill and Top the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. In a small bowl, combine the 2 tablespoons of granulated sugar with the ½ teaspoon cinnamon, then generously sprinkle this mixture over each muffin for that sweet, sparkly lid everyone loves.
Step 6: Bake to Golden Perfection
Slide the muffin tin into the oven and bake for 18–22 minutes. Your kitchen will fill with the most heavenly aroma! The muffins are ready when they’re golden and a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
How to Serve Cinnamon Sugar Banana Nut Muffins

Garnishes
Give your muffins a little flourish! Try a pat of soft salted butter, a drizzle of honey, or even a sprinkle of extra chopped nuts right before serving. If you adore an over-the-top bakery look, a dusting of powdered sugar works wonders on these Cinnamon Sugar Banana Nut Muffins.
Side Dishes
These muffins pair beautifully with a cup of hot coffee, a cold glass of milk, or a fruit salad for a simple, cheerful breakfast. They also make a scrumptious addition to brunch spreads with scrambled eggs, crisp bacon, or creamy Greek yogurt drizzled with honey.
Creative Ways to Present
For parties or gifting, try arranging your Cinnamon Sugar Banana Nut Muffins in a pretty basket lined with a colorful napkin. Or, serve them on a tiered cake stand alongside other small treats—those sparkly tops will catch everyone’s eye. For added fun, tuck a muffin into lunchboxes or slice one in half and spread with cream cheese for a delicious afternoon snack.
Make Ahead and Storage
Storing Leftovers
Once your muffins are cooled, store them in an airtight container at room temperature for up to 3 days. This keeps them fresh, moist, and as irresistible as when they first came out of the oven. If your kitchen is especially warm, pop the container in the fridge to prevent them from getting too soft.
Freezing
Cinnamon Sugar Banana Nut Muffins are total freezer heroes! When fully cooled, wrap each muffin tightly in plastic wrap and place in a zip-top freezer bag. They’ll keep beautifully for up to 2 months. To enjoy, just thaw at room temperature or gently reheat to revive that fresh-baked taste.
Reheating
If you like your muffins warm and extra fragrant, reheat them in the microwave for about 15–20 seconds per muffin. For a slightly crispy top, pop them in a 325°F (160°C) oven for 5–6 minutes. Either way, your muffins will taste like they were just baked!
FAQs
Can I make Cinnamon Sugar Banana Nut Muffins without nuts?
Absolutely! Simply leave out the nuts for a classic banana muffin that’s soft and delicious. If you still crave some crunch, consider adding sunflower seeds or chocolate chips for a new twist.
What’s the best way to mash the bananas?
The easiest way is with a fork or potato masher. Make sure your bananas are super ripe—those dark speckles mean extra sweetness and a soft texture, which are perfect for this recipe.
Can I use whole wheat flour instead of all-purpose?
You can substitute half the all-purpose flour for whole wheat if you want a heartier muffin. Full whole wheat will make them denser, so try a 50/50 blend first for the ideal balance of nutrition and fluffiness.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs (not raw batter), they’re ready! They should also look lightly golden and spring back gently when touched.
Can I double the recipe?
Definitely! Feel free to double the batch for a party, bake sale, or hungry weekend crowd. Use two muffin pans and rotate their positions halfway through baking for even results.
Final Thoughts
You can’t go wrong with a batch of these Cinnamon Sugar Banana Nut Muffins. Whether they’re part of a leisurely brunch or just a warm treat with your morning coffee, they always deliver comfort, flavor, and a dash of joy. Go ahead and give them a try—you’ll want to make these muffins again and again!
Print
Cinnamon Sugar Banana Nut Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cinnamon Sugar Banana Nut Muffins are a delightful treat with a perfect balance of sweetness and warmth from the cinnamon. Moist and flavorful, they are great for breakfast or as a snack.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- ½ cup chopped walnuts or pecans
- 2 tablespoons granulated sugar + ½ teaspoon cinnamon (for topping)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare a 12-cup muffin tin.
- Prepare dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, combine mashed bananas, sugars, oil, egg, and vanilla.
- Combine wet and dry: Gently fold dry ingredients into wet until just combined. Add nuts.
- Fill muffin cups: Divide batter among cups.
- Add topping: Mix 2 tbsp sugar with ½ tsp cinnamon; sprinkle over muffins.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Let cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Use overripe bananas for best flavor.
- These muffins freeze well—thaw at room temperature or gently reheat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg