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These Cinnamon Swirl Banana Muffins are YUM. I love the look of a cinnamon swirl in muffins and breads, so I figured why not add it to a banana muffin recipe for my website! An added bonus is that this cinnamon swirl uses coconut sugar, making it a healthier, refined sugar free option. I also love using Ceylon cinnamon instead of Saigon cinnamon because it has a lot more benefits. Keep reading to find out what!
Ceylon vs Saigon
As for the type of cinnamon you use, I always recommend using Ceylon instead of Saigon. Although the Saigon variety is more commonly used in the U.S, it contains higher amounts of coumarin, a compound that is damaging to the liver if consumed in excess. Most people do not have to worry about consuming it in excess, though, unless you eat Saigon cinnamon every single day. However, I still prefer Ceylon cinnamon because it is much higher quality, is very low in coumarin, and contains higher amounts of the anti-inflammatory, antioxidant, and antimicrobial effects. Ceylon cinnamon enhances antioxidant and enzyme activity, and it supports immune health. You can buy it in bulk here.
Ingredients for Cinnamon Swirl Banana Muffins
Banana
Eggs
Avocado oil
Milk – I used whole milk, but use whatever milk you prefer.
Yogurt – I used whole yogurt, but you can use greek yogurt if you want extra protein. You can also sub with dairy-free yogurt or sub with applesauce if you want the recipe dairy free.
Maple syrup – You can sub with honey if desired, but honey typically has a strong flavor that shows through. I still love the flavor, but I opted for maple syrup for this specific recipe because I feel like it pairs better with the cinnamon swirl!
Vanilla extract – For flavor
Flour – I used heritage white flour.
Cinnamon – For flavor in the muffins and also for the swirl
Brown coconut sugar – For the cinnamon swirl
Baking soda
Baking powder
Salt
Method
- Preheat the oven to 350ºF and line a muffin pan with 12 liners.
- Mix together the cinnamon swirl ingredients in a small bowl and set aside for later.
- Mix together the wet ingredients in a large bowl.
- In a separate bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix together until combined.
- You have two options for incorporating the swirl. First option, to incorporate the swirl into the whole muffin: Spoon the batter into the muffins, filling them only halfway first. Add 1/4 teaspoon of the cinnamon swirl mixture into each muffin slot and gently swirl it into the batter in the muffin cups (use a toothpick for this). Then add the rest of the batter to the slots, filling them all the way to the top. Now add a little less than 1/2 teaspoon to each muffin slot again and repeat the process of gently swirling it into the batter using a toothpick. Second option, which is easier but only incorporates the swirl into the top half of the muffin: Spoon the batter into each muffin slot, filling them to the top. Add 1/2 heaping teaspoon of the cinnamon swirl mixture to each slot and gently swirl it into the batter using a toothpick. I tested out both of these methods and would personally stick with the second method to save time, and it’s still super pretty!
- Bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. I recommend letting them finish cooling before opening them – they need to set. Letting them cool completely will also help prevent the paper liner from sticking.
- Keep at room temperature for 2-3 days, the refrigerator for up to 1 week, or the freezer for up to 2 months. Keep in mind, they dry out much faster in the refrigerator. My favorite way to store them is at room temperature and freezing some for later (wrap each one individually then place in a freezer-friendly bag).
- Please leave feedback and your review if you made this recipe, this helps me tremendously! Thanks!
Make them your own
- Choose the flour – You can use white flour or whole wheat flour, or even a combination of the two. I like using Heritage flour because it’s more digestible and more nutrient dense. They offer lots of different flours, from white to wheat to pastry to pizza flour.
- Use golden instead of brown coconut sugar if that’s what you have on hand. Although the brown coconut sugar helps to make the swirl show up in the muffin because it’s darker, it’s okay if you sub for golden coconut sugar, because it’ll still taste the same!
- Add a touch of cacao powder to the cinnamon swirl mixture to make it darker. This helps it show up better in the muffins and it especially helps if you use golden instead of brown coconut sugar.
- Opt for dairy-free yogurt and milk if needed. It should work just fine!
- Omit the swirl if you don’t care for it, it won’t hurt my feelings, I promise!
- Add chopped nuts or whole oats. I would opt for adding 3/4-1 cup, and you can sprinkle on top as well.
The texture of the banana muffins
These banana muffins came out fluffy yet super moist. I made these super moist by doing these few things:
- Used lots of banana for the recipe
- Opted for a liquid sweetener (maple syrup)
- Added some yogurt, which makes it more moist and gives it an extra touch of protein!
How to store the Cinnamon Swirl Banana Muffins
Keep at room temperature for 2-3 days, the refrigerator for up to 1 week, or the freezer for up to 2 months. Keep in mind, they dry out much faster in the refrigerator. My favorite way to store them is at room temperature and freezing some for later (wrap each one individually then place in a freezer-friendly bag).
Other recipes you’ll love
I hope you love these Cinnamon Swirl Banana Muffins! Please be sure to leave a comment on the post and a review on the recipe card! Your support and engagement means the world to me and I appreciate it more than you know!
PrintCinnamon Swirl Banana Muffins
- Prep Time: 20
- Inactive: 10
- Cook Time: 18
- Total Time: 48
- Yield: 12 muffins
- Category: breakfast, snack
- Method: Oven
Ingredients
Wet
1 1/3 cups mashed banana (370g) – about 3 large or 4 small
2 large eggs
1/4 cup avocado oil (60mL)
1/4 cup milk of choice (60ml)
1/4 cup whole milk yogurt or greek yogurt
1/3 cup honey or pure maple syrup (80ml)
1 tsp pure vanilla extract
Dry
2 cups (275g) white flour, spooned and leveled
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Cinnamon Swirl
3 Tbsp dark brown coconut sugar
2 tsp ground cinnamon
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 liners.
- Mix together the cinnamon swirl ingredients in a small bowl and set aside for later.
- Mix together the wet ingredients in a large bowl.
- In a separate bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix together until combined.
- You have two options for incorporating the swirl. First option, to incorporate the swirl into the whole muffin: Spoon the batter into the muffins, filling them only halfway first. Add 1/4 teaspoon of the cinnamon swirl mixture into each muffin slot and gently swirl it into the batter in the muffin cups, making sure not to thin it out too much (use a toothpick for this). Then add the rest of the batter to the slots, filling them all the way to the top. Now add a little less than 1/2 teaspoon to each muffin slot again and repeat the process of gently swirling it into the batter using a toothpick. Second option, which is easier but only incorporates the swirl into the top half of the muffin: Spoon the batter into each muffin slot, filling them to the top. Add 1/2 heaping teaspoon of the cinnamon swirl mixture to each slot and gently swirl it into the batter using a toothpick, making sure not to thin it out too much. I tested out both of these methods and would personally stick with the second method to save time, and it’s still super pretty!
- Bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. I recommend letting them finish cooling before opening them – they need to set. Letting them cool completely will also help prevent the paper liner from sticking.
- Keep at room temperature for 2-3 days, the refrigerator for up to 1 week, or the freezer for up to 2 months. Keep in mind, they dry out much faster in the refrigerator. My favorite way to store them is at room temperature and freezing some for later (wrap each one individually then place in a freezer-friendly bag).
- Please leave feedback and your review if you made this recipe, this helps me tremendously! Reload your browser if the stars on the recipe card are not showing. Thanks!
