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Banana Blueberry Cinnamon Mini Muffins

May 4, 2018 by Jaida 8 Comments

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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!

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 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!

Banana Blueberry Cinnamon Mini Muffins

These bite-size banana blueberry and cinnamon mini muffins are perfect for breakfast or an afternoon snack. Love by adults and children, make a double batch because they won’t last long!
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Course: Breakfast
Cuisine: Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 mini muffins

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Filed Under: #BrunchWeek, Bread, Breakfast, Muffins Tagged With: #BrunchWeek, Banana, Blueberries, Breakfast, Brunch, Cinnamon, Muffins, Snack

Previous Post: « Muffin Tin Frittatas
Next Post: Lemon Basil Margaritas »

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Comments

  1. Wendy

    May 9, 2018 at 6:50 pm

    Yum…I want to try that cinnamon spice emulsion.

    Reply

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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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