Lightly sweetened, fluffy cinnamon muffins with an irresistible cinnamon topping? You read that right. These warm kid-friendly Cinnamon Muffins will become your favorite way to start the day! Easy to make with a few simple ingredients, plus they are great for breakfast, snack, or packed in a school lunch.
Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Healthy Cinnamon Sugar Muffins
Blueberry, banana nut, chocolate chip…sometimes it’s hard to decide what type of muffin to make. We’ll make it easy for you – these healthy cinnamon muffins are sure to claim a spot as one of your favorite muffin recipes.
Healthy cinnamon muffins are quick to make using pantry staples; they’re freezer friendly, naturally nut-free, and can easily be made gluten and dairy-free.
Now the toughest decision you’ll have to make is whether to have them for breakfast, with lunch or as a snack. (You could probably do all three – we won’t tell).
If you are looking for more easy and healthy muffin recipes for kids and toddlers, then be sure to check out my Blueberry Avocado Mini Muffins, Healthy Hidden Zucchini Muffins, these reader fave Spinach Muffins for Kids, or these delicious Healthy Blueberry Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Reasons to Love Healthy Cinnamon Sugar Muffins
- baby, toddler, kid and adult-friendly
- easy to make
- great for school or packed lunches
- great for breakfasts on the go
- can be made gluten and dairy-free
- naturally nut-free
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
- Sugar: regular, for a little sweetness
- Eggs: to bind all ingredients together
- Butter: to make the muffins nice and moist. Melted butter is preferred but you can also use coconut, avocado, vegetable, or olive oil.
- Milk: use dairy or a plant-based alternative
- Vanilla Extract
- Baking Soda and Baking Powder
Allergy Tips: to make these muffins gluten-free, you can use any one-for-one gluten-free flour blend. If you are looking for a dairy-free muffin option, you can use any plant-based milk you prefer such as almond, soy, hemp, oat, etc.
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Whisk: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Stir: In a large bowl, stir together the mashed banana, maple syrup, butter/oil, eggs, and vanilla extract.
- Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Eat: Let cool for 5-10 minutes, and serve.
Cinnamon Muffin Health Benefits: These muffins provide the carbohydrates needed to fuel your little one’s energy all day. Using whole wheat flour will give these muffins a boost of fiber, along with some vitamins and minerals. And the fat found in butter, oil, eggs, and milk help supports your peanut’s brain development.
The cinnamon topping on these muffins is delicious, but if you want to experiment with other flavors, here’s several of our favorites to try.
- chopped walnut
- chopped pecans
- chocolate chips
- white chocolate chips
- chopped strawberries
You can easily make these into mini muffins by adjusting the bake time by about half, or 9-11 minutes. This recipe will make about 24 mini-sized muffins.
How to Store & Freeze
Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
To freeze the muffins, place the mini muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.
Thaw frozen muffins overnight in the fridge or gently warm them in the microwave.
Cinnamon Muffins for Toddlers & Kids
These quick and easy muffins are also great for toddlers and kids. You can serve them as is or with a smear of cream cheese, butter, or peanut butter for breakfast, snack, or packed into a school lunch.
- Do No Overmix: I can’t stress this point enough – do not over mix the muffin batter, if you do they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
- Preheat Oven: Ensure the oven is fully preheated so the muffins cook through evenly.
- Let Cool: let the muffins cool for about 10 minutes before enjoying them and let them cool completely before storing.
- No Sticking: make sure you generously grease the mini muffin molds or use mini muffin liners so that the muffins don’t stick to the pan.
- 1 3/4 cups flour (see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup melted butter or oil mild olive, veggie, melted coconut, avocado
- 1/3 cup sugar
- 2 large eggs
- 2/3 cup milk room temperature
- 1 tsp vanilla
Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Stir: In a large bowl, stir together the oil/butter, sugar, eggs, milk, and vanilla until blended.
Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
Topping: in a small bowl, mix together the sugar and cinnamon.
Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Sprinkle the cinnamon sugar mixture evenly over all of the muffin tops.
Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
Eat: Let cool for 5-10 minutes, and serve.