Banana Muffins with Cinnamon Honey Butter

Soft and moist banana muffins topped with cinnamon streusel and cinnamon honey butter.

Everybody needs a good, go-to banana muffin recipe- and this is mine. I tweaked this from the one my mom made us as kids. And by tweaked – I mean I replaced the oil with real butter and added a ton of streusel topping. It’s the perfect on-the-go breakfast for the kiddos and is a true staple in our house. Because they’re good, and also because the kids BEG ME for bananas and then don’t eat them! Ha!

Making them truly couldn’t be easier! I’ve updated this post to include recipe substitutions for regular banana muffins, as well as Almond Butter Banana Muffins (which you could sub for Peanut Butter if you’re lucky enough to have no one in your household with a peanut allergy.) And I’ve also included my recipe for Cinnamon Honey Butter which we like to slather on these muffins! Let’s get to it!

How to Make Banana Muffins

Make the Muffin Batter

Preheat the oven to 425 and line a muffin tin with 12 liners. Then, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. Then mash the bananas. You can do this with a fork, but I prefer to pulse them in my mini blender until they are super smooth. I’m not one for large chunks of banana in my muffins or banana bread.

In the bowl of a stand mixer, cream the butter and sugar for 3 minutes or until light and fluffy. Add the eggs one at a time, until just incorporated. Mix in the pureed bananas and vanilla.

Next, add the dry ingredients 1/2 at a time and mix until just combined. Be sure not to over mix. You can leave a few streaks of flour and then do one final mix with a rubber spatula to make sure you don’t over work the batter. Set the batter aside.

Make the Streusel Topping

In a medium bowl, mix the flour, brown sugar, and cinnamon. Then cut in the diced, cold butter. You can use a pastry cutter, a couple butterknives, or just squish the butter into the flour using your fingers. Once the butter is in pea-sized pieces, you’re good to go.

Use a large cookie scoop, or a standard sized ice cream scoop with a trigger to fill the muffin tins with batter. Top with the cinnamon streusel and bake at 425 for 5 minutes, then reduce the oven temp to 350 and continue baking for another 15-18 minutes or until a toothpick comes out clean.

Make the Cinnamon Honey Butter

While the muffin bake, whip up the cinnamon honey butter. Use very soft butter, and use a mini rubber spatula, or a spoon, to mix the butter, cinnamon, and honey until combined. Easy as that!

When the muffins are done baking, let them cool for a few minutes, then slather them with that honey butter and dig in!

Recipe Swaps and Substitutions

• For Almond Butter Banana Muffins, use 2 bananas + 1/3 C Almond Butter. Add in the almond butter at the same time as the bananas.
• For Peanut Butter Banana Muffins, use 2 bananas + 1/3 C Peanut Butter. Add in the peanut butter at the same time as the bananas.

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If you loved this recipe be sure to check out my Small Batch Banana MuffinsSmall Batch Banana Muffins and my Chocolate Peanut Butter Banana Bread.