Cinnamon Sugar Mini Banana Muffins
by: claire cary
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.
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!
Notes
If you are not gluten free, you can use regular all purpose flour here!
Serving: 1mini muffin / Calories: 84kcal / Carbohydrates: 11g / Protein: 1g / Fat: 4g / Saturated Fat: 1g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 2g / Trans Fat: 0.1g / Cholesterol: 12mg / Sodium: 89mg / Potassium: 23mg / Fiber: 1g / Sugar: 7g / Vitamin A: 171IU / Vitamin C: 0.4mg / Calcium: 16mg / Iron: 0.3mg
