Banana and Cinnamon Muffins became a weekend staple in my kitchen after I needed something quick for unexpected guests one Saturday morning. I had overripe bananas on the counter and a carton of badam milk I had bought for a smoothie I never made. The first time I baked these, I forgot to set a timer and nearly missed adding the walnut topping midway.
Now I keep the topping bowl ready on the counter before I even preheat the oven. The smell of cinnamon filling the house is enough to get everyone out of bed without any nagging. These muffins are soft, lightly sweet, and sturdy enough to pack for travel or hand out warm.
About the Recipe
This recipe uses ingredients you can find at most grocery stores, though you may need to pick up badam milk from a store with a decent dairy alternative section. The entire process takes about 40 minutes from start to finish, including baking time. I make these when I have bananas that are too ripe to eat but not spoiled, usually on weekends when I have a little more time in the morning. The batter does not require a stand mixer, just a whisk and a sturdy bowl.
Why you will love this recipe
The curdled badam milk creates a buttermilk-like tang that balances the sweetness from the bananas and sugar without needing eggs or dairy yogurt. You get a moist crumb that does not turn gummy even after two days in a tin. The walnut topping adds texture and a hint of bitterness that keeps the muffins from tasting one-note sweet.
Because you bake them in two stages, the topping stays crisp instead of blending into the batter. I also like that the recipe scales easily if you want to make a smaller batch or double it for a crowd.
Banana and Cinnamon Muffins
Cooking Tips
Do not overmix the batter once you add the wet ingredients to the flour. Stir just until no dry streaks remain, even if the batter looks a little lumpy. If you beat it too much, the muffins turn dense and chewy instead of soft. Make sure your bananas are very ripe, with brown spots all over the peel.
Underripe bananas will not mash smoothly and the flavor will be starchy. If your muffins dome too much in the centre, your oven may be running hot. Drop the temperature by 10 degrees next time.
Top Tips
- Let the badam milk and vinegar sit for at least five minutes so it curdles properly. It should look slightly thick and separated.
- Use room temperature butter so it blends easily with the sugar. Cold butter will not cream well and may leave lumps.
- Fill the muffin liners only two thirds full or the batter will overflow during baking and stick to the pan.
- Set a timer for the first 10 minutes so you do not forget to add the walnut topping. It makes a real difference to the texture.
- Cool the muffins in the pan for five minutes before moving them to a wire rack. They are fragile when hot.
Serving and Storing Suggestions
This recipe makes 12 muffins and takes about 15 minutes to prep, plus 25 minutes to bake. Serve them warm with a pat of butter or plain with tea or coffee. They are also good at room temperature, wrapped in foil for a packed breakfast. Store the muffins in an airtight tin at room temperature for up to three days.
If you want to keep them longer, wrap each one in cling film and freeze for up to a month. Thaw overnight on the counter or warm in the oven for five minutes before serving.
Similar Recipes
- Whole Wheat Banana Bread
- Eggless Chocolate Chip Muffins
- Spiced Apple Oat Muffins
- Date and Walnut Cake
- Vegan Carrot Muffins
Nutrient Benefits
Bananas add natural sweetness and potassium, which helps with muscle function and hydration. Badam milk provides vitamin E and healthy fats that support skin and heart health. Walnuts are rich in omega-3 fatty acids, which are good for brain function and reducing inflammation. Cinnamon has antioxidants and may help regulate blood sugar levels when eaten regularly. Keep in mind that these muffins do contain refined sugar and maida, so they are best enjoyed as an occasional treat rather than an everyday breakfast.
Banana and Cinnamon Muffins
Ingredients
- 1 1/2 cups Badam Milk
- 2 tsp Apple Cider Vinegar
- 2 cups Maida
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 2 1/2 tsp Cinnamon Powder
- 80 gms Butter
- 3/4 cup Cane Sugar (evaporated)
- 1/4 cup Soy Yogurt
- 1 tsp Vanilla Extract
- 2 Bananas (large, mashed)
- 1/8 cup Walnuts (chopped)
- 1/4 cup Brown Sugar
Instructions
- Mix the badam milk and vinegar in a small bowl.
- Keep aside till it curdles.
- Mix the maida, baking powder, baking soda, salt and 2 tsp cinnamon powder in another bowl.
- In a separate bowl, add the butter and sugar. Beat well until fluffy for 1 to 2 minutes.
- Add the yogurt, badam milk-vinegar mixture and vanilla extract.
- Beat to mix well.
- Pour this mixture into the maida and stir well.
- Add the bananas.
- Mix the walnuts, brown sugar and 1/2 tsp cinnamon powder in a separate bowl.
- Keep aside.
- Spoon the batter into muffin liners in a muffin pan until 2/3rds full.
- Bake in a preheated oven at 165C/325F for 10 minutes.
- Remove and top the muffins with the walnut mixture.
- Return to the oven and bake again for 10 to 15 minutes.
- The muffins are baked when a toothpick inserted in the centre comes out clean.
- Remove and keep on a wire rack to cool.
- These make an ideal breakfast dish or as a tea time snack.
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Frequently Asked Questions
Can I use regular milk instead of badam milk?
Yes, you can use any plant-based milk or regular dairy milk. The vinegar will curdle it the same way. Just make sure it is unflavored and unsweetened so it does not affect the taste.
My muffins sank in the middle after baking. What went wrong?
This usually happens if you overmix the batter or open the oven door too early. Stir gently and avoid checking on them until at least 20 minutes have passed. Also check that your baking powder and baking soda are fresh.
Can I skip the walnut topping?
You can, but the muffins will be less interesting without the crunch and the slight bitterness from the walnuts. If you have a nut allergy, try rolled oats mixed with brown sugar and cinnamon instead.
How ripe should the bananas be?
Very ripe, with the peel covered in brown spots and the flesh soft enough to mash with a fork. If the bananas are still firm or only lightly spotted, the muffins will lack flavor and sweetness.
Can I make the batter ahead and bake it later?
No, the leavening agents start working as soon as the wet and dry ingredients mix. If you let the batter sit, the muffins will not rise properly. Mix and bake immediately for the best texture.
