These cinnamon roll banana muffins are such a delight! They have the softest crumb and are full of cinnamon + banana flavor. Make them with your sourdough discard and top with a delicious brown sugar crumble and you will have one of these muffins with every meal.

❤️ Why You’ll Love Cinnamon Roll Banana Muffins

Easy and delicious is exactly what I like my recipes to be, and this is no exception. I can make these on busy mornings, and it does not feel like I’m taking every ingredient out of the pantry and making my life harder. It’s also very rare that every single person in my family likes the same thing, but they do with these muffins. The best part? It uses old bananas and sourdough discard, so it’s a less waste muffin recipe!

🍲 Ingredients

Sourdough discard – inactive, unfed sourdough starter that’s sitting on the counter or being stored in the fridge.

Bananas- Old, brown bananas give the best flavor.

Flour – All-purpose flour is a pantry staple in my opinion.

Sugar – brown sugar for the muffin, and the crumble.

Eggs – two large eggs.

Cream Cheese – this gives the muffins a tangy taste, and really bring the “cinnamon roll” flavor home.

Butter – Making sure the butter is room temperature, not melted, helps with the light and airy texture of the muffin.

👩‍🍳 How to Make Cinnamon Roll Banana Muffins

  • In a small mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
  • In a stand mixer on medium – low speed, whip your softened cream cheese and butter together until light and fluffy (about 3 minutes). Add in the brown sugar and fully combine, add in the eggs one at a time. Scrape down the sides of the bowl so the cream cheese and butter aren’t stuck to the sides.
  • In a small bowl, mash the bananas and slowly add them to the mixing bowl. Pour in the sourdough discard until there are no streaks and everything is incorporated.
  • Slowly add in the flour and mix on low until everything is just combined.
  • Preheat your oven to 425 degrees.
  • In a small sauce pan on the stove, and over low heat melt 4 tablespoons (half a stick) of butter. Turn off the heat and mix in the flour, brown sugar and cinnamon with a fork until a crumble mixture forms.
  • Line each muffin well with parchment paper liners, I like to use the liners because it makes it possible to stack the batter high without it spilling over the sides. If you have the liners, pour ⅓ cup of batter into each well.
  • If you don’t have the cupcake liners, pour ¼ cup of better into each well and you will have a little bit extra to make more muffins!
  • Evenly distribute the crumble topping over each muffin.
  • Bake at 425 for 25 – 28 minutes.
  • Let cool slightly, but they are best served warm 🙂

🪄 Tips and Tricks

  • If you’re making this recipe in the morning, take out the butter and cream cheese the night before to sit on the counter so by morning it’s nice and soft and ready to bake with!
  • If you let the batter rest for 15 minutes before pouring it into the muffin wells, it will relax the gluten and result in a fluffier texture. 
  • I really like the parchment paper cupcake liners for these muffins! Not only does it look pretty, but it also makes it possible to stack the batter higher, so you get a large muffin.

🗒 Variations

I have lots of banana recipes that are tried and true! Including mini banana oat muffins that are the healthier version of a little bite 🙂


🗒 Best served with

  • Coffee
  • Brunch
  • After Dinner Treats

👝 How to Store Leftovers

Store your leftover muffins in a Ziplock, airtight container on the counter for 3-4 days. These muffins are best served warm, so warm them up in a 350-degree oven before serving to enjoy them nice and fresh!

🤔 Common Questions

Do I have to use the crumble topping?

Nope! You can still make delicious banana muffins without the crumble topping.

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Cinnamon Roll Banana Muffins

Print Recipe
These cinnamon roll banana muffins are such a delight! They have the softest crumb and are full of cinnamon + banana flavor. Make them with your sourdough discard and top with a delicious brown sugar crumble and you will have one of these muffins with every meal.
Prep Time:15 minutes
Cook Time:28 minutes

Equipment

Ingredients

  • 2 cups all – purpose flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ cup softened butter
  • 8 oz cream cheese
  • 2 eggs
  • 1 cup brown sugar
  • ½ cup sourdough discard
  • 3 large ripe bananas

Crumble Topping

  • 4 tbs melted butter
  • ½ cup all – purpose flour
  • ½ cup brown sugar
  • pinch of salt
  • ½ tsp cinnamon

Instructions

  • In a small mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
  • In a stand mixer on medium – low speed, whip your softened cream cheese and butter together until light and fluffy (about 3 minutes). Add in the brown sugar and fully combine, add in the eggs one at a time. Scrape down the sides of the bowl so the cream cheese and butter aren't stuck to the sides.
  • In a small bowl, mash the bananas and slowly add them to the mixing bowl. Pour in the sourdough discard until there are no streaks and everything is incorporated.
  • Slowly add in the flour and mix on low until everything is just combined.
  • Preheat your oven to 425 degrees.
  • In a small sauce pan on the stove, and over low heat melt 4 tablespoons (half a stick) of butter. Turn off the heat and mix in the flour, brown sugar and cinnamon with a fork until a crumble mixture forms.
  • Line each muffin well with parchment paper liners, I like to use the liners because it makes it possible to stack the batter high without it spilling over the sides. If you have the liners, pour ⅓ cup of batter into each well.
  • If you don't have the cupcake liners, pour ¼ cup of better into each well and you will have a little bit extra to make more muffins!
  • Evenly distribute the crumble topping over each muffin.
  • Bake at 425 for 25 – 28 minutes.
  • Let cool slightly, but they are best served warm 🙂

Notes

If you let the batter rest for 15 minutes before pouring it into the muffin wells, it will relax the gluten and result in a fluffier texture. 
I’m also a HUGE fan of the cupcake parchment paper liners, I have them linked in the recipe 🙂

Nutrition

Calories: 277kcal | Carbohydrates: 49g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 378mg | Potassium: 102mg | Fiber: 1g | Sugar: 27g | Vitamin A: 295IU | Vitamin C: 0.02mg | Calcium: 112mg | Iron: 2mg
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: banana, discard, Sourdough
Servings: 12
Calories: 277kcal

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4 Comments

  1. Do you have an alternative for cream cheese? I’m lactose intolerant but would love to try this recipe.