Ingredients
- Muffins:
- 2 large ripe bananas
- 5 tablespoons butter, melted
- 1/2 cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- Cinnamon Sugar Topping:
- 5 tablespoons butter, melted
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan with non-stick spray.
- In a medium mixing bowl, mash the bananas until smooth.
- Stir in melted butter, brown sugar, egg, and vanilla extract until fully combined.
- Add flour, baking soda, and salt. Mix until just incorporated.
- Fill muffin cups about 2/3 full with batter.
- Bake for 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes before removing.
- For topping, dip each warm muffin in melted butter, then roll in a cinnamon-sugar mixture.
- Serve warm or store in an airtight container.
Notes
- Use very ripe bananas for the best flavor and moisture.
- These can be frozen after baking and reheated for a quick treat.
- Substitute the mini muffin tin for a standard one and increase baking time to 18–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 81
- Sugar: 7g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
