I had a few bananas getting ripe on the counter, but I didn’t want to just make plain old banana bread again. It’s good, but I wanted something different. So…Cinnamon Banana Bread Mini Muffins!
Please excuse their massive muffin tops, as I filled the pan a wee bit too full.
- 2-3 bananas, mashed
- 1/3 cup butter, melted
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. cinnamon
- pinch of salt
- 1-1/2 cups flour
- 1 tsp. cinnamon (for topping)
- 2 tsp. brown sugar (for topping)
Melt butter and mix in mashed bananas. Add sugar, egg, and vanilla, and stir. Add baking soda, 1 tsp. cinnamon, salt, and flour, and mix just until combined. Spray a mini muffin pan with non-stick spray (or line with mini muffin liners), and fill 3/4 full with batter. Not all the way full like I did. In a small bowl, mix 1 tsp. cinnamon and brown sugar. Sprinkle on top of batter. Bake at 350 degrees for 16-20 minutes. Makes 22-24 mini muffins.
I basically took my standard banana bread recipe, added cinnamon to it, and added a topping. I did have to baby-sit the oven to find out how long they would take to bake, but otherwise, this was an easy kitchen experiment, and now I have another option when I get some older bananas!
Also, thank you to Mr. and Mrs. Probst, who brought us back freshly ground cinnamon from Mexico, which inspired this recipe. Thanks!
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