Mini Cinnamon Banana Muffins
Soft and fluffy mini cinnamon banana muffins topped with a sweet cinnamon sugar crumble - an easy recipe perfect for breakfast, snacks, or lunchboxes.
Servings: 24
Calories: 109kcal
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
Serving: 1muffin | Calories: 109kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 142mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
