If cinnamon rolls and banana muffins had a baby, these Greek Yogurt Banana Cinnamon Roll Muffins would be it. They're incredibly soft, fluffy, and packed with sweet banana flavor, with a gooey cinnamon sugar center that tastes just like the inside of a warm cinnamon roll. Finish them with a swirl of cream cheese frosting and a drizzle of caramel, and you've got a bakery-worthy treat that's perfect for breakfast, brunch, or dessert.

Thanks to Greek yogurt and ripe bananas, these muffins stay moist for days while offering a boost of protein compared to traditional bakery muffins.

Whether you're using up overripe bananas or craving something cozy, these muffins are guaranteed to become a new favorite.

Why You'll Love These Banana Cinnamon Roll Muffins

Super soft and fluffy
Naturally moist from bananas and Greek yogurt
Easy one-bowl recipe
Gooey cinnamon sugar center
Bakery-style domed muffin tops
Perfect for breakfast or dessert
Ready in under an hour
Freezer-friendly

What Makes These Muffins Taste Like Cinnamon Rolls?

Unlike regular banana muffins, these are layered with a cinnamon sugar filling that melts into the center while baking, creating ribbons of sweet cinnamon throughout each bite.

The cream cheese frosting and caramel drizzle mimic everything you love about classic cinnamon rolls—but with a lot less work.

Kitchen Equipment

Muffin pan
12 cupcake liners
Mixing bowl
Whisk
Rubber spatula
Ice cream scoop or cookie scoop

Tips for Bakery-Style Muffins

Use very ripe bananas with lots of brown spots.
Let the batter rest for 15 minutes before baking.
Start baking at 425°F to create tall muffin tops.
Don't overmix the batter.
Fill liners about ¾ full for the perfect rise.

Variations

Add Chopped Pecans

Mix in ½ cup chopped pecans for extra crunch.

Chocolate Chip Banana Cinnamon Roll Muffins

Fold in ½ cup mini chocolate chips.

Walnut Banana Muffins

Add chopped walnuts to the batter or sprinkle on top before frosting.

Maple Cream Cheese Frosting

Replace the vanilla with 1 teaspoon maple extract for a fall-inspired flavor.

Storage

Store frosted muffins in an airtight container in the refrigerator for up to 5 days.

Bring to room temperature before serving.

Can You Freeze Them?

Yes!

Freeze the muffins without frosting for up to 3 months.

Thaw overnight and frost just before serving.

Frequently Asked Questions

Can I skip the sweetener?

Absolutely! The bananas provide plenty of natural sweetness, especially if they're very ripe. The frosting and caramel also add sweetness, so the liquid sweetener is completely optional.

Why rest the batter?

Resting the batter allows the flour to fully hydrate, creating taller, fluffier muffins with a softer crumb.

Can I make mini muffins?

Yes! Bake mini muffins for about 10–12 minutes.

Can I use whole wheat flour?

You can substitute half of the all-purpose flour with whole wheat flour, though the muffins will be slightly denser.

Can I make these without frosting?

Definitely. They're delicious on their own or with a simple glaze.

Expert Tips

Weigh your bananas for the most consistent results.
Use room-temperature Greek yogurt for easier mixing.
Allow the muffins to cool completely before frosting so it doesn't melt.
Warm the caramel slightly before drizzling for the prettiest finish.

Ingredients

Muffins

2 large ripe bananas (about 214 grams)
½ cup plain Greek yogurt
⅓ cup liquid sweetener (maple syrup or honey, optional)
3 tablespoons melted butter
3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1¼ cups all-purpose flour

Cinnamon Sugar Filling

¼ cup granulated sugar (I used monk fruit sweetener, but regular sugar works perfectly)
2–3 teaspoons ground cinnamon

Cream Cheese Frosting

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
1–2 teaspoons milk, if needed for consistency

Topping

Caramel sauce for drizzling

How to Make Greek Yogurt Banana Cinnamon Roll Muffins

Step 1: Prepare the Oven

Preheat your oven to 425°F.

Line a muffin pan with cupcake liners.

Step 2: Make the Batter

Mash the bananas until smooth.

Whisk together:

Mashed bananas
Greek yogurt
Melted butter
Milk
Vanilla
Liquid sweetener (if using)

until fully combined.

Step 3: Add the Dry Ingredients

Mix in:

Cinnamon
Baking powder
Baking soda
Salt

Fold in the flour until just combined.

Do not overmix.

Step 4: Let the Batter Rest

Let the batter sit in the bowl for 15 minutes before filling the muffin pan.

Don't skip this step! Resting the batter hydrates the flour, thickens the mixture, and helps create those beautiful bakery-style domed muffin tops.

Step 5: Make the Cinnamon Sugar

Mix together:

¼ cup granulated sugar (or monk fruit sweetener)
2–3 teaspoons cinnamon

Step 6: Fill the Muffins

Add about half of the batter to each muffin liner.

Sprinkle a generous layer of cinnamon sugar over the batter.

Top with the remaining batter until each liner is about ¾ full.

Step 7: Bake

Bake at 425°F for 7 minutes.

Without opening the oven, reduce the temperature to 350°F and continue baking for 12–15 minutes, or until a toothpick inserted into the muffin (avoiding the cinnamon center) comes out clean.

Allow the muffins to cool completely.

Step 8: Frost & Drizzle

Beat together the softened cream cheese and butter until smooth.

Mix in the powdered sugar and vanilla. Add milk as needed until the frosting reaches your desired consistency.

Spread or pipe the frosting onto the cooled muffins.

Finish with a generous drizzle of caramel sauce.