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Mini Cinnamon Banana Muffins

5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, banana muffins, mini banana muffins, mini muffins
Prep Time: 15 minutes
Cook Time: 10 minutes
Coating Time: 5 minutes
Total Time: 29 minutes
Servings: 72 mini muffins

Equipment

  • 2 Mixing bowls
  • 1 Hand mixer or stand mixer
  • 1 silicone or rubber spatula
  • 1-2 mini muffin pans
  • 1 gallon bag

Ingredients

For the mini banana muffins

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 cup mashed bananas about 3 medium bananas (very ripe)
  • 1` teaspoon vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For the sugar coating

  • ¾ cup sugar
  • 1 teaspoon ground cinnamon

Instructions

To make the mini cinnamon banana muffins

  • Preheat the oven to 350 degrees.
  • Thoroughly grease a mini muffin pan and set aside.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar for 1-2 minutes or until fluffy. Scrape down the bowl once complete.
  • Add in room temperature eggs and beat until combined.
  • Add mashed bananas and vanilla extract. Mix until combined. Scrape down the bowl once complete.
  • In a separate bowl, whisk together dry ingredients (flour, baking soda, salt).
  • Add dry ingredients to wet ingredients in 2-3 portions, mix until combined.
  • 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 3/4 full.
  • Bake for 12-15 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.
  • Immediately turn the muffins out from the pan after removing them from the oven and toss them in cinnamon and sugar. Enjoy warm or at room temperature!