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
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.
Yum…I want to try that cinnamon spice emulsion.