These mini cinnamon banana muffins are soft, fluffy, and packed with warm cinnamon flavor in every bite. This easy cinnamon banana muffins recipe is made in mini size, making them perfect for quick breakfasts, snacks, or lunchboxes.
Last week, my husband had a new employee starting at work – what better way to welcome them than with muffins, right?!
I used up some overripe bananas and turned them into these mini cinnamon banana muffins, and the kiddos loved them as an afternoon snack. They have all the flavor of classic cinnamon banana muffins, just in a bite-sized version. If you want a more classic option, check out my mini banana muffins recipe – this one just takes things up a notch with a cinnamon sugar topping!
These bite-sized muffins are quick, easy, and perfect for breakfast, snacks, or a sweet treat. They freeze well and can easily be made as standard-sized cinnamon banana muffins too.
Quick Look: Mini Cinnamon Banana Muffins
- Prep Time: 5 minutes
- Bake Time: 10-12 minutes
- Total Time: 17 minutes
- Servings: 24 mini muffins
- Texture: Soft, moist, and fluffy
- Flavor: Sweet banana with warm cinnamon topping
- Pan Size: Mini muffin pan
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Why You’ll Love These Mini Muffins
- Bite-sized and perfect for kids, snacks, and on the go, just like my Strawberry Mini Muffins.
- Soft, moist, and full of delicious banana flavor
- Sweet cinnamon sugar topping adds a light crunch
- Easy to make with simple pantry ingredients
- Can be made as regular cinnamon banana muffins
Ingredient Notes
See the recipe card below for exact amounts and full instructions.
- Ripe Bananas: The riper, the better! Overripe bananas add natural sweetness and create a soft, moist texture.
- Brown Sugar: Used in the topping to give that rich, slightly caramelized cinnamon sugar flavor.
- Cinnamon: Adds warm flavor and pairs perfectly with the banana, don't skip it!
- Butter: Melted butter keeps the muffins tender, while also helping create that crumbly topping.
How To Make Mini Cinnamon Banana Muffins
Step 1. Preheat oven to 375°F and grease or line a mini muffin pan. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 2. In a separate bowl, combine the mashed bananas, sugar, egg, and melted butter until smooth.
Step 3. Add the banana mixture to the dry ingredients and stir until just combined.
Step 4. Spoon batter into the prepared muffin pan, filling each cup about ⅔ full. In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the butter until crumbly, then sprinkle over the batter.
Step 5. Bake at 375°F for 10-12 minutes.
Step 6. Remove from the oven and let cool for 1-2 minutes, then transfer to a wire rack to cool completely.
Baking Tips
- Stir just until combined to keep muffins soft and fluffy.
- Bake 10-12 minutes, until a toothpick comes out clean.
- Add a little topping in the middle for extra cinnamon flavor.
- Can be made as standard-sized cinnamon banana muffins, just increase bake time.
- Optional: add vanilla, nuts, or chocolate chips, just like in my Chocolate Chip Mini Muffins recipe.
Storage & Reheating
- Room Temperature: Store in an airtight container up to 5 days.
- Refrigerator: Store in an airtight container up to 7 days.
- Freezer: Freeze in a sealed container or bag up to 3 months.
- Reheating: Microwave in 10-15 second intervals until warm.
Mini Cinnamon Banana Muffins Recipe FAQs
Mini banana muffins typically bake at 375°F for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Yes! Simply use a standard muffin pan and increase the baking time to about 18 minutes.
Using overripe bananas adds natural sweetness and moisture, helping create a soft, tender texture.
Absolutely! You can mix in mini chocolate chips, chopped walnuts, or pecans for added flavor and texture.
More Banana Recipes You’ll Love
These mini cinnamon banana muffins are everything you love about classic banana muffins, just in bite-sized form. Enjoy, and be sure to let me know what you think in the comments!
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Mini Cinnamon Banana Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ripe bananas mashed
- ¾ cup sugar
- 1 egg
- ⅓ cup butter, melted
Cinnamon Topping
- ⅓ cup brown sugar
- 2 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 375°F and grease or line a mini muffin pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, combine the mashed bananas, sugar, egg, and melted butter until smooth.
- Add the banana mixture to the dry ingredients and stir until just combined.
- Spoon batter into the prepared muffin pan, filling each cup about ⅔ full.
- In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the butter until crumbly.
- Sprinkle topping evenly over the batter.
- Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 1-2 minutes, then transfer to a wire rack to cool completely.
Notes
- Can be made as standard-sized cinnamon banana muffins, just increase bake time to about 18 minutes.
- Use overripe bananas for the best flavor and moisture.
- For extra cinnamon flavor, add a layer of topping in the middle as well as on top.
- Optional: stir in mini chocolate chips, walnuts, or pecans.
Nutrition
Marilyn Crawford-Bauer says
Love these muffins. So fast and easy to make. Thanks!
Kristin says
Yea! Glad you enjoy them!!