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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.
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