I love baking up muffins and I had some ripe bananas that were ready to be put to use, I also love cinnamon/sugar so I created these delicious banana bread cinnamon sugar muffins. The muffins themselves have a hint of sweetness but then when you add that sugar coating to the top you are left with one tasty sweet baked treat! Recipe makes 12 muffins at just 3 smart points each on WW freestyle, you can leave the topping off and they will be 2SP but I don’t see why anyone one would want to do that 😉 Happy baking!

Cinnamon sugar banana bread muffins

3SP on blue, green & purple /2PP
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking
Servings 12


  • 1/4 cup brown sugar
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • 1 cup mashed banana about 2 medium banana's
  • 1 tsp vanilla
  • 1.5 cup flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 Tbsp light butter melted
  • 2 Tbsp sugar
  • 1 tsp cinnamon


  • Preheat oven to 375F spray a 12 hole regular size muffin tin with non stick spray.
  • In a bowl mix together your brown sugar and eggs, stir in applesauce, mashed banana and vanilla.
  • Mix in your flour, baking powder and cinnamon.
  • Pour batter into muffin cups and bake for 20 minutes, let cool
  • Mix your 2 Tbsp white sugar and 1 tsp cinnamon together and spread it out on a flat surface (I used a small flat plate)
  • Melt your butter and brush on top of muffins *I did one at a time so the butter does not dry up
  • Dip muffin top into cinnamon/sugar mix to coat the top, repeat with all muffins.
  • After day 1 muffins best stored in the fridge, or freezer. if you want you can omit the topping to lower the points to 2SP, if serving to guests leave the topping till last minute as it is best served immediately.


Freestyle smart points (Blue & purple)- 3 using WW recipe builder
Smart Points (Green)- 3 using SP calculator
Points Plus- 2 using PP calculator
Nutritional info... Calories 114...Fat 1.9g...Sat fat 0.6g...Carbs 21.3g...Fiber 1.8g...Sugar 7.8g...Protein 2.8g using My Fitness Pal *Note info includes all ingredients, old SP & PP were determined before adding fruit





    • Dianne Dyck Reply

      Mine stick to the cupcake papers. The taste was great but disappointed they stuck.

      • Drizzle Reply

        I never use paper cups, due to the ingredients used they will stick, I always say just to spray the pan

  1. I will be preparing these today! I have made many of your loaf breads and have enjoyed them! Thank you so much for using all real and natural ingredients. Winter is on the way…..and I will be baking many more of your luscious items!

    • Drizzle Reply

      You are very welcome, so glad you have enjoyed the recipes and hope you enjoy the muffins, yay for winter baking!! (not winter though haha)

  2. I just made these and ate a warm one, so delicious. I didn’t have light butter so I just spritzed the top with I can’t believe it’s not butter spray, then rolled in cinnamon sugar. That topping makes them so decadent tasting. I appreciate your real ingredient recipes. Thank you!

    • Drizzle Reply

      Hi Terry, so glad you enjoyed the muffins, good call using the spray and thanks for sharing it 🙂

  3. I made these , but mine turned out very dense. Just wondering if you would know what I did wrong. They taste delicious, but a little too dense. Thanks.

    • Drizzle Reply

      Hi Karen, sometimes some of my muffin recipes are denser than normal due to the ingredients used, that said these ones for me were not too dense, it is really hard for me to access what happened without being there sorry 🙁

    • How do you defrost the muffins once you’ve frozen them? Do you have a preferred method (in the microwave on 50% power, or something)? Also, how long do the muffins last in the fridge? It’s just me so I’m just trying to manage how long I have to eat all the muffins. 😂

      • Drizzle Reply

        Hi Jessie, muffins will be good a few days in the fridge, when I freeze muffins I will let them sit out a few hours and then sometimes I’ll either pop in the microwave to warm it a bit or even pop in air fryer if I want to give it that slight toasted effect 🙂

  4. This is the first yogurt muffin recipe I have tried and it’s awesome! I can wait to make these again and to try some of your other muffins 🙂

    • Sorry that comment was meant to go with the apple yogurt muffins….guess I saw the cinnamon and sugar topping and thought they were the same. oops, lol

    • Drizzle Reply

      You are very welcome, so glad you enjoyed them 🙂

  5. Thank you so much for these recipes!! As someone who follows weight watchers but doesn’t like using artificial sweeteners, your muffins have been a godsend! They are the number one thing that helps me stay on track. I’ve made the ginger ones, and the pumpkin banana muffins are my usual go-to, but I just made these for the first time tonight and they are by far my new favorite! I didn’t add the cinnamon sugar topping because I wanted to keep the points lower, but I don’t even think it needed it! I always make them into 24 mini muffins to make them roughly a point a piece, and depending on the muffin I cook for 15-20 minutes. I didn’t find these to be overly dense, however I did beat the eggs and sugar together for a couple of minutes on high to get them nice and frothy, just to incorporate some air into them. The only thing I changed was to add about a 1/2 tsp of salt, which I really think elevates the sweetness of the bananas. Perfection!!

    • Drizzle Reply

      Thanks for the tips Angela, so glad you are enjoying all the muffin recipes 🙂

  6. These are so good! My kids and husband love these. I replace the flour with oat flour and I omit the cinnamon sugar topping.
    Thank you for another delicious recipe!

  7. Saw this posted on weightwatchers.. wonderful! Thanks for the recipe

    • Drizzle Reply

      That’s great, you are very welcome 🙂 Hope you continue to enjoy the recipes

  8. I have been searching for real recipes that don’t involve artificial foods and your site is just what I’ve been looking for!! I’m making the chocolate chip zucchini muffins, the double chocolate banana bread and was wondering if I would be able to substitute the banana in this recipe for apple sauce. That would make a tasty sounding apple muffin. I’m going to try it. Wish me luck 🙂

    • Drizzle Reply

      Hi Joy, I hope you enjoy the recipes 🙂 in most cases subbing the banana with applesauce should work out ok, the applesauce is a little more “watery” than mashed banana so keep that in mind .. Happy baking!

  9. Thank you so much for the recipe! My husband & I found them a bit rubbery in texture but the flavour is amazing!

    • Drizzle Reply

      Hi Teri, glad you enjoyed the flavor, the texture might just be that you are not used to muffins made with different ingredients such as applesauce etc to replace butter/oils, you’ll get a denser muffin

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