There’s absolutely no shame in easy pre-made breakfasts like cereal or frozen waffles. Or leftover pizza from the night before. Whatever works and gets you out the door on time.
I recently shared some back to school tips, and mentioned that my oldest likes to make mini muffins. There was a picture of the banana mini muffins he made in that post and I had quite a few people ask me for that recipe.
It’s super easy and so good, plus a great way to use up ripe bananas. This recipe makes 48 mini muffins… which sounds like a lot, but my family of five will eat over half of them in one morning alone- it’s really like making a dozen regular sized muffins, so it’s not really that many! I’ve doubled this before to take in to a teacher appreciation breakfast, along with some lemon mini muffins (recipe coming soon).
I like a lot of the brown sugar cinnamon topping on these, but you could get away with making less of it if you only want a tiny bit on your muffins: use my proportions the first time and then adjust to your tastes. But really- it’s good stuff, I think you’ll want a lot.
Banana Mini Muffins
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ripe bananas, mashed
- 3/4 cup sugar
- 6 tablespoons butter, melted
- 1 egg
- 1 tablespoon cinnamon
- 8 tablespoons brown sugar
- 3 tablespoons flour
- 1 1/2 tablespoons butter, melted
- Preheat oven to 350.
- In a large bowl, stir flour, baking powder, baking soda, and salt.
- In a medium bowl, combine bananas, sugar, 6 tablespoons melted butter, and egg.
- Pour banana mixture into flour mixture and stir until combined.
- Spoon muffin mixture into greased mini muffin tin. I use a tablespoon cookie scoop and it’s the perfect size. I use a 24 count mini muffin tin and bake this in two batches.
- In a small bowl, combine the remaining ingredients: cinnamon, brown sugar, flour, and 1 1/2 tablespoons melted butter.
- Sprinkle topping over the muffins.
- Bake for about 9-12 minutes, until the sides are starting to turn golden brown.