These warm and cozy muffins are made with ripe bananas, a cinnamon-sugar swirl, and an optional cream cheese drizzle. They’re perfect for breakfast, brunch, or an afternoon treat, and can easily be made vegan or gluten-free.
Why You’ll Love These Cinnamon Roll Banana Muffins
If you’ve ever made my viral Cinnamon Roll Banana Bread, you already know that bananas and a cinnamon-sugar swirl are a match made in baking heaven. These muffins take that same irresistible flavor combination and turn it into the perfect grab-and-go treat.
They’re soft and fluffy with a tender banana base, swirled with gooey, buttery cinnamon sugar in every bite, and topped with a sweet cream cheese drizzle (optional—but highly recommended). Best of all, they’re ready in half the time of the bread recipe, bake up perfectly in individual portions, and are easy to freeze or pack for school lunches.
Whether you’re serving them for breakfast, brunch, or as an afternoon snack, these muffins have all the cozy comfort of a cinnamon roll and the wholesome sweetness of banana bread—without the fuss.
Ingredients
Cinnamon Roll Banana Muffin Batter:
- 3 overripe bananas, mashed
- 4 tablespoon melted butter (regular or vegan)
- ¾ cup maple syrup
- 1 cup unsweetened almond or oat milk (or regular milk)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups regular or gluten-free all-purpose flour
- 1 cup old-fashioned rolled oats
Cinnamon Swirl:
- 4 tablespoon melted butter (regular or vegan)
- ⅓ cup light brown sugar
- 2 tablespoon cinnamon
Cream Cheese Frosting (Optional):
- ¾ cup powdered sugar
- 2 tablespoon melted butter (regular or vegan)
- 2 oz softened cream cheese (regular or vegan)
Instructions
- Prep: Preheat oven to 375°F (190°C). Line 12–14 muffin cups with paper liners and lightly spray with non-stick baking spray.
- Make the Batter: In a large mixing bowl, mash bananas with a fork. Stir in melted butter, maple syrup, milk, vanilla, baking powder, baking soda, cinnamon, and salt. Add the flour and oats, mixing until just combined.
- Cinnamon Swirl: In a small bowl, stir together melted butter, brown sugar, and cinnamon.
- Assemble Muffins: Fill muffin cups halfway with batter. Spoon a little cinnamon swirl over each, then top with remaining batter.
- Bake: Place muffins in the oven and bake for 28–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Frost (Optional): While muffins cool slightly, whisk together frosting ingredients until smooth. Drizzle over muffins and serve warm.
Frequently Asked Questions
Yes! Just use vegan butter, plant-based milk, and dairy-free cream cheese for the frosting.
Absolutely! Look for certified gluten-free oats and grab a bag of King Arthur Measure for Measure Gluten-Free Flour to replace the all-purpose flour in this recipe.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving for the best texture. For longer storage, freeze unfrosted cinnamon roll banana muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds before serving.
Cinnamon Roll Banana Muffins
Equipment
- 9x5 inch metal loaf pan
- one small mixing bowl
- one large mixing bowl
- Whisk
- fork for mashing
- spoon
- measuring spoons and cups
Ingredients
Banana Muffin Batter
- 3 overripe mashed bananas
- 4 tablespoon melted butter regular or vegan
- ¾ cup maple syrup
- 1 cup unsweetened almond or oat milk regular milk will also work
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cup regular or gluten free all purpose flour
- 1 cup old fashioned rolled oats
Cinnamon Swirl
- 4 tablespoon melted butter regular or vegan
- ⅓ cup light brown sugar
- 2 tablespoon cinnamon
Cream Cheese Frosting
- ¾ cup powdered sugar
- 2 tablespoon melted butter regular or vegan
- 2 oz softened cream cheese regular or vegan
Instructions
Cinnamon Roll Banana Muffins Instructions
- Begin by preheating the oven to 375. Line 12-14 muffin cups with paper liners and spray them lightly with non-stick baking spray.
- In your large mixing bowl, use a fork to mash the overripe bananas. Add the melted butter, maple syrup, plant-milk, vanilla, cinnamon, baking powder, baking soda, and salt together. Add the flour and oats and mix until a batter forms.
- Fill each muffin mold ½ way with batter. In a small separate bowl, make the cinnamon swirl by mixing the melted butter, brown sugar, and cinnamon together. Drizzle the cinnamon swirl over the top of the batter and then fill each muffin mold with the remaining batter.
- Bake the cinnamon roll banana muffins in the oven for 30 minutes or until they are golden brown. While the muffins bake, use a whisk to mix the melted butter, powdered sugar, and cream cheese to make the cream cheese frosting. (optional)
- Drizzle the frosting over the muffins once they have cooled for a couple of minutes and enjoy while it's still warm!
Wendi Huff says
I can’t eat bananas so could I substitute applesauce for the bananas? Or would you suggest something else? If so, what amount would I use?
Jillian Glenn says
Applesauce would probably work nicely in this recipe!
Aida says
Hi. I was wondering if instead of maple syrup, could I sub that with only munkfruit and if so, what amount would I use? Asking for a diabetic person who just had heart surgery. Want to make it as clean as possible for her.
Jillian Glenn says
I'm thinking monkfruit would work. The amount depends on how concentrated your monkfruit sweetener is because most store-bought brands are mixed with other sweeteners like erythritol or stevia. Play around with amounts and let us know! I'd start on the lower side and add more to taste.