Mini Cinnamon Banana Muffins

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These mini cinnamon banana muffins are perfect for breakfast, dessert or a snack! The moist and flavorful banana muffins taste even better in ‘mini’ form and are tossed in a cinnamon and sugar topping.

Why you’ll love these Mini Cinnamon Banana Muffins

• These muffins are packed with banana flavor, which is brought out by the cinnamon and sugar coating!
• They are in ‘mini’ form, but can also be made in regular muffin tins
• They’re super easy to make!

Equipment

• Stand mixer with paddle attachment or hand mixer
• Silicon spatula
• Mixing bowls
• Mini muffin tin
• Gallon bag (optional)
• Wire rack for cooling (optional)

Ingredients and Substitutions

• Unsalted butter: butter flavored shortening or salted butter can be substituted by removing the added salt
• Granulated sugar
• Overripe bananas
• All-purpose flour
• Eggs: make sure these are room temperature for best incorporation with other ingredients
• Vanilla extract: pure extract is recommended for best flavor
• Baking soda
• Salt: remove if not using unsalted butter
• Cinnamon

See the recipe card below for complete ingredients and measurements. 

How to make Mini Cinnamon Banana Muffins

For this muffin recipe, there are three primary steps:

1. Make the muffin batter
2. Fill the muffin tins
3. Bake and coat with cinnamon and sugar

How to make the muffin batter

Preheat the oven to 350 degrees and thoroughly grease the mini muffin pan.

Next, use a hand mixer or a stand mixer fitted with the paddle attachment to cream the butter and sugar until light and fluffy. Scrape down the bowl once complete.

Add the eggs and mix until combined. Make sure that the eggs are at room temperature to avoid clumping butter. To quickly warm eggs, simply place them in a bowl of hot (not boiling) water for 2-3 minutes.

Add mashed bananas and vanilla extract. Mix until combined. Scrape down the bowl once complete. You can either mash the bananas separately using a gallon bag or you can place the overripe bananas into the mixing bowl with the other ingredients and allow the mixer to mash them for you.

Then in a separate bowl you can mix together your dry ingredients (flour, salt, baking soda). Add these to your wet ingredients in 2-3 portions, mixing well after each addition.

How to fill the muffin tins

Place the batter into a gallon bag and cut a 1 cm tip in the corner of the bag. Use it as a piping bag to add batter to each mini muffin cavity. You may also just spoon the batter individually. Fill each cavity about ¾ full.

You may also use a regular size muffin pan if desired. Fill ¾ full as well.

How to bake and coat the muffins

Bake the muffins for 15 minutes or until a toothpick comes out clean.

While the muffins bake, make the topping. Mix cinnamon and sugar in a medium-sized bowl and set aside.

Once baked, immediately turn the muffins out from the pan and toss them in cinnamon and sugar.

Looking for more muffin or banana bread recipes?

• Cinnamon Sugar Pumpkin Muffins
• Nutella-Filled Pumpkin Streusel Muffins
• Cream Cheese Swirl Banana Bread

Expert Tips

• Place your eggs in warm water for 3-5 minutes prior to adding them into your muffin batter. Room temperature eggs help ensure that the butter doesn’t clump up!
• Add the batter to a gallon bag and cut the corner to use it as a piping bag when filling the muffin tin. This makes filling the muffin pan much faster!