Mini Cinnamon Banana Muffins: Your New Go-To Snack!
Imagine the smell of warm cinnamon and banana wafting through your kitchen. These mini cinnamon banana muffins are little bites of heaven that are perfect for breakfast, a snack, or even a sweet treat after dinner. They’re moist, flavorful, and super easy to make. Plus, who doesn’t love mini anything? Let’s get baking!
Ingredients
Here’s what you’ll need:
Bananas: 2 ripe bananas, mashed
Flour 1 1/2 cups all-purpose flour
Sugar: 1/2 cup granulated sugar
Brown Sugar: 1/4 cup packed light brown sugar
Baking Powder: 1 tsp
Baking Soda: 1/2 tsp
Salt: 1/4 tsp
Cinnamon: 1 1/2 tsp ground cinnamon
Egg: 1 large egg
Vanilla Extract: 1 tsp
Milk: 1/2 cup (any kind you prefer)
– Butter: 1/3 cup unsalted butter, melted
Preparation Steps
1. Preheat Your Oven:
Set your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it well.
2. Mash the Bananas: In a large mixing bowl, mash the bananas until smooth. A few small lumps are okay.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
4. Mix Wet Ingredients: Add the egg, vanilla extract, milk, and melted butter to the mashed bananas. Stir until well combined.
Cooking/Baking Instructions
1. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix
2. Fill the Muffin Tin: Using a small spoon or a mini ice cream scoop, fill each muffin cup about 3/4 full with the batter.
3. Bake: Pop the muffin tin into the oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
Serve these mini muffins warm with a pat of butter or a drizzle of honey. They also pair beautifully with a hot cup of coffee or tea. If you’re feeling fancy, sprinkle a little extra cinnamon on top before serving.
Additional Tips
Flavor Boosters: Add 1/4 cup of chopped nuts or mini chocolate chips to the batter for some extra texture and flavor.
Dietary Adaptations: To make these muffins dairy-free, substitute the milk with almond milk and use a dairy-free butter alternative. For a gluten-free option, use a 1:1 gluten-free flour blend.
Storage:
These muffins keep well in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month – just thaw and enjoy!
Wrap-Up
And there you have it – a simple, delicious recipe for mini cinnamon banana muffins that will surely become a favorite in your home. These muffins are easy to make, versatile, and utterly delightful. Did you know that cinnamon has been used since ancient times for its medicinal properties? It’s not just tasty but also packs a punch of health benefits!
Happy baking!
