Introduction
These Mini Cinnamon Banana Muffins pack all the cozy flavor of banana bread into a perfectly poppable, two-bite treat. The simple cinnamon streusel topping creates a delightful crunch that contrasts with the soft, moist crumb. You’ll love how quickly they come together for a satisfying snack or breakfast on the go.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 24 mini muffins
Ingredients
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 bananas, mashed
- 3/4 cup sugar
- 1 egg
- 1/3 cup butter, melted
- 1/3 cup brown sugar
- 2 tbsp flour
- 1/4 tsp ground cinnamon
- 1 tbsp butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin or line it with mini muffin liners.
- In a medium bowl, whisk together the 1 1/2 cups flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the mashed bananas, sugar, egg, and the 1/3 cup melted butter. Mix until well combined.
- In a small bowl, make the streusel topping. Use a fork to combine the brown sugar, 2 tbsp flour, ground cinnamon, and 1 tbsp butter until the mixture resembles coarse crumbs.
- Spoon the muffin batter into the prepared mini muffin cups, filling each about 3/4 full.
- Sprinkle the cinnamon streusel topping evenly over the batter in each cup.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Nutty Crunch: Fold a handful of chopped walnuts or pecans into the batter before scooping.
- Double Chocolate: Mix 1/2 cup of chocolate chips into the batter along with the dry ingredients.
- Streusel Swirl: Reserve half the batter, layer it in the cups, add a sprinkle of streusel, then top with the remaining batter and more streusel for a layered effect.
- Glazed Treat: Drizzle the cooled muffins with a simple powdered sugar and milk glaze for extra sweetness.
Tips for Success
- Use very ripe bananas with lots of brown spots for the most intense banana flavor and natural sweetness.
- To quickly mash bananas, place them in a zip-top bag, seal it, and squeeze until smooth.
- For the most tender muffins, mix the batter by hand and stop as soon as the flour disappears; a few lumps are okay.
- Use a small cookie scoop or a tablespoon to neatly and evenly portion the batter into the mini muffin cups.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or in a 300°F oven for 5-8 minutes.
FAQ
Can I make this as regular-sized muffins?
Yes, you can. Bake in a standard 12-cup muffin tin, filling cups 2/3 full, and increase the baking time to 18-22 minutes.
My bananas aren’t very ripe. Can I still use them?
You can, but the muffins will be less sweet and have a milder banana flavor. For best results, use ripe bananas.
Can I make the batter ahead of time?
It’s not recommended, as the baking soda will begin to react immediately. For best rise, bake the batter right after mixing.
Why are my muffins dense?
This is likely from overmixing the batter, which develops the gluten in the flour. Mix just until the dry ingredients are incorporated.
Can I use oil instead of melted butter?
The recipe is designed for the flavor of butter, but you can substitute an equal amount of a neutral oil like vegetable or canola oil.
My streusel topping sank. How can I prevent this?
Ensure your streusel has the correct crumbly texture (not too wet) and that your oven is fully preheated before baking.