Healthy Maple Cinnamon Banana Muffins (One Bowl)

Sharing is caring!

Last Updated on April 29, 2026 by Kiersten James

Soft, naturally sweet banana muffins made in one bowl with maple syrup and cinnamon for an easy, wholesome breakfast or grab-and-go snack.

Some mornings run smoothly, others don’t. If you’re in a phase of life where you’re raising little kids, you don’t always get to choose.

I like having homemade options ready to go that aren’t packaged or loaded with sugar, so I can still get something decent on the table either way.

There’s also something about a basket of homemade muffins on the counter that automatically makes the house feel more cozy.

These maple cinnamon banana muffins come together in one bowl, use maple syrup instead of white sugar, and hold up really well for busy days when everyone’s in and out.

I bake them while dinner is cooking or after the kids are in bed, then wrap them up so breakfast is somewhat handled the next morning.

Though I don’t consider a muffin a full breakfast, it does buy me a little time. If the morning goes sideways, I can hand one out, get something in their stomachs, and still have a minute to get some eggs going.

If we’re tired of bananas, I’ll make morning glory muffins instead.

Why You’ll Love These Maple Cinnamon Banana Muffins

• Easy snack to eat in the car (they’re not sticky and won’t crumble into the car seat cracks)
• One bowl, no mixer, barely any cleanup
• Naturally sweetened with maple syrup instead of refined sugar
• Soft, moist texture with hints of cozy cinnamon flavor
• Freezer-friendly for busy weeks

Ingredient Highlights:

Bananas: Ripe bananas bring natural sweetness and moisture, which means you don’t need a lot of added sugar or fat. The riper the banana, the sweeter it will be. If the skins are black, you can still use them!

Avocado Oil: A neutral fat that keeps the muffins soft without the heaviness of butter. Avocado oil is especially mild and doesn’t compete with any flavors. I’ve used melted coconut oil as a substitute when I ran out of avocado oil, and that worked just as well.

Maple Syrup: Instead of white sugar, this recipe uses maple syrup for a more natural sweetness. It blends right into the batter and gives a subtle depth that works really well with the banana and cinnamon.

Eggs: These hold everything together and give structure, so the muffins don’t fall apart. If you are using store-bought eggs, let them warm a bit on the counter before using.

Milk: Adds just enough moisture to keep the crumb soft without making the batter too loose.

Vanilla Extract: Rounds out the flavor and makes everything taste a little warmer. (If you haven’t yet made homemade vanilla extract, you can learn how to make it here.)

Baking Soda: This is what gives the muffins their lift, so they don’t bake up dense.

Salt: Balances the sweetness and flavors.

Cinnamon: Adds that cozy flavor that makes these feel like more than just a basic muffin.

All-Purpose + Whole Wheat Flour: Using both keeps the muffins soft but still gives them a little more substance and nutrition than using white flour alone.

If you are using freshly milled flour, you can replace the full amount without making any changes. If you are using whole wheat flour from the store, you will need to increase the milk to 1/2 cup.

Tips for the Best Results

1. Use very ripe bananas with lots of brown spots for the best flavor and sweetness
2. Mix gently once the flour goes in. Overmixing will flatten your muffins
3. Fill the muffin cups all the way up to get nice, rounded tops
4. Don’t skip adding water to empty muffin spaces – it helps everything bake evenly
5. Let them cool slightly before removing so they don’t break apart
6. Wrap individually once cooled to keep them soft throughout the week

How to Make Healthy Maple Cinnamon Banana Muffins

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup avocado oil (or melted coconut)
• 1/2 cup maple syrup
• 2 eggs
• 1/4 cup milk
• 1 1/2 teaspoon vanilla extract (link to homemade extract post)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour

Instructions:

Preheat your oven to 325°F and line a muffin tin with paper liners.

In a large bowl, mash the bananas using a fork, your hands, or a potato masher until mostly smooth.

Add the wet ingredients in this order: avocado oil, maple syrup, eggs, milk, and vanilla. Whisk until fully combined.

Add the dry ingredients directly into the same bowl: baking soda, salt, cinnamon, all-purpose flour, and whole wheat flour.

Mix with a wooden spoon or stiff spatula just until combined. Don’t overmix – this is what keeps the muffins soft instead of dense.

Fill each muffin cavity almost to the top. This batter usually makes 12 muffins, but depending on the size of your bananas and eggs, you may get 11. If any cavities are empty, add about 3 tablespoons of water to those spots to help the pan bake evenly.

If you like a slightly crisp top, sprinkle a little sugar over each muffin before baking.

Bake for about 25 minutes, rotating the pan halfway through.

Let the muffins cool in the pan for 5 minutes, then move to a wire rack.

Storage & Freezing:

Once fully cooled, wrap each muffin in plastic wrap and keep them in a basket on the counter for up to 3 days.

For longer storage, place them in a freezer bag and freeze for up to 2 months.

To rewarm, let them thaw on the counter or heat in the microwave at 50% power until soft and warm.

More From Scratch Breakfast Ideas

Baked Oatmeal with Mixed Berries (Fresh or Frozen)

Morning Glory Muffins

Classic Buttermilk Waffles

Sourdough English Muffins

Big Bakery-Style Blueberry Muffins

Sharing is caring!