These mini banana muffins are a delicious breakfast treat with their crunchy topping and real banana flavor. My kiddos gobble these up. My youngest thinks he’s eating cupcakes for breakfast. They are quick and easy to whip up and make a great breakfast on the go.
First, preheat your oven to 400 degrees and grease your mini muffin tin with nonstick spray or butter.
Before mixing the batter, make the topping. Stir together, 3 tablespoons flour, 3 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Then cut 2 tablespoons butter into small pieces. Use a fork or pastry cutter or even your clean hands to mix the butter into the flour mixture just until the butter pieces are small and mixed throughout. It will be a crumbly texture. Set aside.
Now make the batter. Whisk the 1 3/4 cups flour, 1/3 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt together and set aside.
Time to mash bananas. Mash up about 2 bananas and mix thoroughly with the 1 egg, 1/2 cup milk, 1 teaspoon vanilla, and 1/4 cup oil.
Now pour the dry ingredients into the wet ingredients and stir just
Divide the batter between the 24 mini muffin cups. I use a mini ice cream scoop to do this. It helps them bake evenly when they are all uniform. After filling all the cups, sprinkle the topping evenly over the batter. Press down lightly to make sure it sticks. We don’t want all that goodness falling off after it bakes. It’s the best part! Finally, bake the mini muffins for about 8-10 minutes or until a toothpick inserted in the middle comes out clean.
If you prefer bigger muffins, this recipe makes 12 regular sized muffins if you prefer to make those. Just bake for 20 minutes or until the toothpick comes out clean.
Go ahead use up those over-ripe bananas glaring at you from your fruit bowl and get your muffin on!