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Cinnamon Swirl Banana Muffins

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Ingredients

Scale

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 (I use Sunrise Flour Mill)

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

  1. Preheat the oven to 350ºF and line a muffin pan with 12 liners.
  2. Mix together the cinnamon swirl ingredients in a small bowl and set aside for later.
  3. Mix together the wet ingredients in a large bowl.
  4. In a separate bowl, mix together the dry ingredients.
  5. Add the dry ingredients to the wet ingredients and mix together until combined.
  6. 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!
  7. Bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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.
  9. 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).
  10. 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!

Equipment

Find it online: https://homecookedliving.com/cinnamon-swirl-banana-muffins/

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