Description

These Banana Cinnamon Dream Muffins are a perfect blend of ripe bananas, warm cinnamon, and optional walnuts and chocolate chips, creating moist, flavorful muffins ideal for breakfast or an afternoon snack. Made with simple ingredients and easy steps, they offer a comforting treat with a hint of natural sweetness and spice.

Ingredients

Scale

Wet Ingredients

1 1/2 cups ripe bananas, mashed (About 3 ripe bananas)
1/3 cup melted coconut oil (Or unsalted butter)
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour

Optional Ingredients

1/2 cup chopped walnuts
1/2 cup chocolate chips

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). If using muffin liners, place them in a muffin tin or lightly grease the tin to prepare for baking.
Mash bananas: In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth and mostly lump-free.
Add oil: Stir in the melted coconut oil or unsalted butter into the mashed bananas until well combined and evenly mixed.
Mix wet ingredients: Add the brown sugar, egg, and vanilla extract to the banana mixture. Whisk thoroughly until the mixture is smooth and homogenized.
Combine dry ingredients: In a separate bowl, mix together the baking soda, salt, ground cinnamon, and all-purpose flour until evenly distributed.
Fold dry into wet: Gradually fold the dry ingredients into the wet banana mixture using a rubber spatula. Be careful not to overmix; it’s fine if there are a few lumps remaining.
Add optional mix-ins: Gently fold in the chopped walnuts and chocolate chips if desired, ensuring they are evenly distributed throughout the batter.
Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising.
Bake muffins: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Cool muffins: Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Use ripe bananas for the best natural sweetness and moisture.
Do not overmix the batter to avoid tough muffins; some lumps are okay.
Optional walnuts add a nice crunch and extra flavor; omit for nut-free muffins.
Chocolate chips can be omitted or substituted with dried fruits for a different twist.
For a dairy-free version, use coconut oil instead of butter.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 18-20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 220mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg

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