Cinnamon Swirl Banana Nut Muffins

If cinnamon swirl toast and banana nut bread could hug, this would be the result. 

I like creating jumbo muffins, so they look like they came right out of my local coffee shop. But, if you don’t have a jumbo muffin tin, feel free to use a regular-size muffin tin. 



1-1/2 cups white whole wheat flour

1/2 cup cane sugar

2-1/2 tsp baking powder

1/2 salt

3 ripe bananas, peeled and mashed

1/4 cup nondairy milk

1/4 cup + 2 Tbsp applesauce

1 tsp vanilla extract

1/2 cup chopped walnuts (optional)


1/4 cup brown sugar

1 Tbsp ground cinnamon

2 Tbsp white whole wheat flour

1 Tbsp applesauce 


Makes 12 Muffins or 6 Jumbo Muffins
Active Time: 15 - 20 minutes
Baking Time: 25 minutes
  1. Preheat the oven to 350°F and line a muffin tin with paper or silicon cups.
  2. In a large mixing bowl, stir together the flour, cane sugar, baking powder,  and salt until well combined and then form a well in the center.
  3. Add the mashed bananas, milk, applesauce, and vanilla extract to the center of the dry ingredients and stir until combined. 
  4. Gently fold in the walnuts, if using. 
  5. In a small bowl, stir together the swirl ingredients.  
  6. Into each muffin cup, scoop a small tablespoon of muffin batter and then sprinkle a small spoonful of swirl. Repeat this until you’ve used up all the batter and the swirl. Use a toothpick to gently swirl 5 times within each muffin.
  7.  Bake for 22-25 minutes or until a toothpick or fork inserted into the center comes out clean.
  8. Let the muffins cool for a few minutes before eating or serving.
  • If you don’t like walnuts, but want some extra sparkle,  you could use chocolate chips or raisins instead. 
  • For gluten-free muffins, you could use 2 cups of oat flour. 

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