Husband: We’re going to need more of those little muffins this week, can you make that happen? Me: Maybe. We need a couple ripe Bananas. Husband: Can’t that be worked out?
Banana Mini-Muffins topped with an ingredient my hubs “won’t eat”. Yep. My hubs put in a (somewhat urgent) request for something I didn’t think he would even eat since he has told me repeatedly for the past eleven years that he does not like nor does he eat Cinnamon.
I am all for Banana Mini-Muffins. Typically I have few Bananas in the freezer for Banana Bread, Muffins and Pancakes. At the time of my hubs request our freezer was Banana free which meant a couple yellow Bananas would find their way into a brown paper bag.
If you happen to have brown Bananas awaiting a recipe try my simple Banana Mini-Muffins topped with Cinnamon & Sugar…
Recipe: Banana Mini-Muffins
2 Medium – Large Size Ripe Bananas
2 Cups Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Cup White Sugar
1/4 Cup Brown Sugar
1 Cup Milk
3 Tablespoons Butter, melted
(yes, real butter!)
2 Teaspoons Ground Cinnamon & Sugar
Recipe makes 36 Mini-Muffins.
Preheat oven to 400 degrees. Prepare a Mini-Muffin Tin by generously spraying it with Cooking Spray.
Mash Bananas in a small bowl then set aside.
Add dry ingredients to a large mixing bowl; Flour, Baking Powder, Salt, 1/4 Cup White Sugar and 1/4 Cup Brown Sugar then mix until well combined.
Create a ‘hole’ in the middle of the mixture then pour mashed Bananas into the ‘hole’. Set aside.
Beat Egg, Milk and Melted Butter in a medium size mixing bowl. Add the wet mixture to the large mixing bowl then fold together until batter is smooth.
Fill Muffin tins 3/4 full. Sprinkle Ground Cinnamon and Sugar over the batter filled muffin tin. Bake Banana Mini-Muffins for 18-20 minutes at 400 degrees.
Place the pan on a cooling rack for 2-3 minutes before removing Muffins from the pan to cool individually on rack.