This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek recipes. All opinions are mine alone.
These bite-size banana blueberry and cinnamon mini muffins are perfect for breakfast or an afternoon snack. Loved by adults and children, make a double batch because they won’t last long!
It’s Friday!! And day 5 of #BrunchWeek! I can’t believe all the amazing recipes that this group has shared already, and it isn’t over yet! Make sure you go back through the posts this week and see what everyone made. I promise you don’t want to miss even one!
This has been one of those weeks where the weather was dreary, the office was quiet, and every day felt like it should be Friday – but it wasn’t. What a let down that was every afternoon. But, it’s been a great week overall, and today is Friday so I’m ready to relax. But, not before I share another #BrunchWeek recipe with you! And this is one that is especially favored by the kiddos. The little ones, and the grown ones, alike. My toddler and my husband both loves these. Possibly my husband more than the toddler.
Already delicious banana and blueberry mini muffins get an extra boost of flavor when LorAnn Oils Cinnamon Spice Bakery Emulsion is added to the mix. Bakery emulsions are used like and extract would be, but are made without alcohol, and have a thicker consistency and good, strong flavors! I used the cinnamon spice bakery emulsion in place of vanilla extract and ground cinnamon – two ingredients in one! And it gave just the perfect amount of cinnamon flavor to these muffins – not overpowering, and not so faint that you couldn’t tell it was there.
I was really, really pleased. And just wait to see what I made for tomorrow, using their lemon bakery emulsion!! It may or may not be perfect for Cinco de Mayo celebrations!
Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven’t already – enter the giveaway drawing!! There are some amazing prizes to be had y’all, from some amazing and generous sponsors!! If you missed the earlier post, you can check out the prizes and enter the giveaway here.
Banana Blueberry Cinnamon Mini Muffins
- 1 egg
- 2/3 cup Dixie Crystals sugar
- 6 Tbsp butter, melted
- 1 tsp LorAnn Oils Cinnamon Spice Bakery Emulsion
- 2 bananas
- 1-1/2 cups flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 6 oz container of blueberries
- Preheat oven to 350 degrees and spray 2 mini muffin tins (or a large 24 mini muffin tin) with cooking spray. Set on a large baking sheet for easier handling.
- Combine the egg and sugar in the bowl of a stand mixer (or large bowl if mixing by hand) and mix until well combined. Add the melted butter and cinnamon bakery emulsion and mix well.
- Add bananas into the egg mixture and mix on low speed until bananas are broken up and well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add flour mixture to egg mixture and mix until just combined. Gently stir in the blueberries.
- Using a medium cookie scoop, add a full scoop of batter to each muffin tin.
- Bake until golden brown, 13-15 minutes, or until a toothpick inserted in the muffin comes out clean.
- Cool 2 minutes in the pan before removing to a wire rack to cool completely.
Take a look at what the #BrunchWeek Bloggers are creating today!
Voodoo Bloody Mary from Girl Carnivore
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife
BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy
BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife
BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.