Mini Cinnamon Banana Muffins

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Introduction

You know those perfectly ripe bananas sitting on your counter begging to be used? They transform into these soft, moist mini muffins, packed with banana flavor and topped with a sweet, buttery cinnamon streusel. The bite-sized size makes them ideal for snacking, breakfast on the go, or a crowd-pleasing treat for any gathering.

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

1. Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan or line with mini muffin papers.
2. In a medium bowl, combine the 1 1/2 cups flour, baking soda, baking powder, and salt.
3. In a large bowl, mash the 3 bananas. Add the sugar, egg, and melted 1/3 cup butter. Mix well until combined.
4. For the topping: In a small bowl, combine the brown sugar, 2 tbsp flour, and ground cinnamon. Add the 1 tbsp butter and mix with a fork or your fingers until crumbly.
5. Spoon the muffin batter into the prepared mini muffin cups, filling each almost to the top. Sprinkle the cinnamon topping mixture evenly over each muffin.
6. Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Variations

• Double the Streusel: For an extra decadent top, double the amount of the topping mixture (using the proportions in the recipe) before sprinkling.
• Make a Loaf: Pour the batter into a greased 8×4-inch loaf pan, sprinkle with topping, and bake at 350°F for 50-60 minutes.
• Add a Glaze: After baking and cooling, drizzle the muffins with a simple glaze made from mixing a little powdered sugar and milk.
• Serve Warm with Dip: Serve slightly warmed muffins with a side of vanilla yogurt or whipped cream for dipping.

Tips for Success

1. Use very ripe bananas with lots of brown spots for the most intense flavor and natural sweetness.
2. For the melted butter in the batter, cool it slightly after melting so it doesn’t cook the egg when mixed.
3. Mix the batter only until the dry ingredients disappear; overmixing leads to dense muffins.
4. To easily fill mini muffin tins, use a small cookie scoop or a tablespoon measure.

Storage & Reheating

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or in a 300°F oven for 5-8 minutes.

FAQ

Can I use regular-sized muffin tins?

Yes, you can. The batter will make about 12 standard muffins. Increase the baking time to approximately 18-20 minutes.

My bananas aren’t very ripe. Can I still use them?

You can, but the muffins will be less sweet and flavorful. For best results, use very ripe bananas.

Why is there butter listed twice?

The 1/3 cup butter is melted and used in the muffin batter. The 1 tbsp butter is used cold or softened to make the crumbly cinnamon topping.

Can I make the batter ahead of time?

It’s best to bake immediately after mixing. The baking soda and powder begin reacting once combined with the wet ingredients.

What if I don’t have brown sugar for the topping?

You can use an equal amount of white sugar, though the topping will lack the molasses-rich flavor and moist texture.

How do I know when they’re done baking?

The tops should spring back lightly when touched, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.