Cinnamon Sugar Mini Banana Muffins
These cinnamon sugar banana mini muffins are the perfect bite sized snack! They’re gluten free with a rich banana flavor and are coated in butter and cinnamon sugar for a sweet treat.
There’s no type of snack or dessert I love more than one coated in cinnamon sugar. These mini banana muffins are melt in your mouth good and so easy and fun to make. They’re gluten free of course, dairy free friendly are perfect for a mid-day pick me up or simple dessert.
They’re made with pantry staple ingredients and one of my new favorite ways to use up ripe bananas. If you love this recipe, try my blueberry banana bread next.
Tips before we get started!
- If you aren’t feeling the whole cinnamon sugar thing, you can leave them plain or toss in 1/2 cup mini chocolate chips or finely chopped walnuts or pecans into the batter.
- If you don’t have a mini muffin tin, you can definitely make these into normal sized muffins. The bake time will be about 10 minutes longer, but check for doneness with a toothpick to be sure.
How to make banana mini muffins
Preheat the oven to 350 degrees Fahrenheit. Grease the mini muffin tin and set aside. I didn’t use liners, just greasing with an oil spray is fine!
Blend up your bananas and measure out 2/3 cup of the puree. Add to a mixing bowl. Add in the melted butter, white sugar, brown sugar, egg and vanilla. Whisk together until well combine.
Whisk in the flour (spoon and level to measure), baking powder, baking soda and salt. Let the batter rest for about 10 minutes.
Scoop into the prepared pan, I like to use a small cookie scoop for this. Bake for 11-14 minutes or until a toothpick comes out clean. Let cool in the pan for about 15-20 minutes, then carefully remove and add to a large mixing bowl.
Slowly drizzle on the melted butter and toss gently to combine. In a small dish, whisk together the sugar and cinnamon, then add in about 2 batches into the muffins and toss lightly to combine. Enjoy and try my cinnamon sugar gluten free pretzels next!
Key ingredients & swaps
Banana. I say this with all of my banana bread and banana muffin recipes, but it really is so much better to puree instead of mash the banana. You get a much smoother texture that isn’t at all gummy. Be sure to use very ripe and spotty bananas for the best and sweetest flavor.
Flour. I used gluten free all purpose baking flour- both Bob’s Red Mill and King Arthur work well, just make sure you are using a blend that has xanthan gum. If you are not gluten free, feel free to use regular all purpose flour.
Sugar. You need a mix of brown and white sugar for the muffin batter, and then just white sugar for the cinnamon sugar coating. I do not recommend any swaps here, this recipe was designed with these two sugars and swapping for a refined sugar free option or a liquid sweetener will alter the taste and texture.
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Egg. Since this recipe only has one egg, you can safely swap for an alternative! Since there’s already banana in here, I would simply add an extra 3-4 tablespoons of banana puree instead of using the egg.
Butter. I used regular unsalted butter for both the muffin batter and the coating, but you can definitely swap for dairy free. I do not recommend coconut oil for the best flavor.
How to store and freeze
To store: Once prepared, these mini banana muffins will keep at room temperature for 3-5 days. I like to store them in a container or a ziplock bag to keep them moist.
To freeze: I have not tried freezing them, but I do think that would work well, but I would freeze before adding the cinnamon sugar coating! Be sure to let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.
To reheat: If frozen, let the muffins defrost in the fridge, then reheat until warm through the center at 300. Then toss in the butter and cinnamon sugar. If they were simply in the fridge or at room temp, just pop in the microwave for a few seconds to warm them up!
Tips for success
Spoon and level the flour to measure, so you don’t accidentally end up with more than you need. This can lead to dry muffins.
Be sure to measure out the mashed bananas. You want to be sure you’re using 2/3 cup of puree, how many bananas that is exactly will depend on their size! For me it’s usually about 2 medium bananas.
Don’t over bake! It’s important not to over-bake any baked good, but especially gluten free baked goods as they can get dry more easily. Start on the low end of the bake time and adjust as needed.
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Cinnamon Sugar Mini Banana Muffins
by: claire cary
Equipment
Ingredients
Muffins
- ⅔ cup pureed banana from about 2 medium ripe bananas
- 3 tablespoons unsalted butter melted
- ¼ cup white sugar
- 3 tablespoon brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup gluten free all purpose baking flour see notes
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cinnamon Sugar
- ⅓ cup butter melted
- ⅓ cup white sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the mini muffin tin and set aside. I didn’t use liners, just greasing with an oil spray is fine!
- Blend up your bananas and measure out 2/3 cup of the puree. Add to a mixing bowl.
- Add in the melted butter, white sugar, brown sugar, egg and vanilla. Whisk together until well combine.
- Whisk in the flour (spoon and level to measure), baking powder, baking soda and salt. Let the batter rest for about 10 minutes.
- Scoop into the prepared pan, I like to use a small cookie scoop for this.
- Bake for 11-14 minutes or until a toothpick comes out clean. Let cool in the pan for about 15-20 minutes, then carefully remove and add to a large mixing bowl.
- Slowly drizzle on the melted butter and toss gently to combine. In a small dish, whisk together the sugar and cinnamon, then add in about 2 batches into the muffins and toss lightly to combine. Enjoy!
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