"These mini’s are moist, have just the right amount of sugar, and are made with only heart healthy oils. These are the perfect little side to breakfast or brunch, and always a great option for dessert."
Mini Cinnamon Sugar Banana Pumpkin Muffins
5
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- Recipe Card
Prep time 25mins
Cook time 16mins
Serves or Makes: 24
Recipe Card
ingredients
- 1 1/2 cups level All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 pinch of Ground Cloves
- 3/4 cup mashed or 2 Ripe Bananas
- 3/4 cup cane sugar Libby’s 100% Pure Pumpkin
- 1/2 cup packed Light Brown Sugar
- 1/3 cup Avocado Oil
- 1 Egg
- 1 teaspoon Vanilla Extract
ingredients
Topping Ingredients
- 1/4 cup Melted Coconut Oil
- 3 tbsp Pure Cane Sugar
- 3 tbsp Sugar
- 1 teaspoon Cinnamon
Method
Step 1
In a bowl, combine all the dry ingredients. First 6 ingredients listed above.
Step 2
In a separate large mixing bowl, mix wet ingredients. The next 6 ingredients.
Step 3
Add flour mix to wet ingredients. Stir to combine.
Step 4
Cover bowl with dish towel and let your batter rest for 15 minutes.
Step 5
Preheat oven to 350*.
Step 6
Spray mini muffin pan with non stick baking spray.
Step 7
Divide mix evenly to fill each muffin cup in your 24 mini muffin pan.
Step 8
Bake for 16 minutes. Make sure your toothpick comes out clean.
Step 9
Let cool completely in pan.
Step 10
To make cinnamon sugar topping, add melted coconut oil to small bowl.
Step 11
In another small bowl mix together 3 tablespoons pure cane sugar, 3 tablespoons sugar and 1 teaspoon cinnamon.
Step 12
After your muffins have cooled dip the tops of your mini’s into the coconut oil and cinnamon sugar. Be sure to get the entire top of your muffin.
Step 13
Set on cooling rack.
Step 14
Note: If you are not going to use all 24 muffins right away I would suggest only adding the topping to the muffins you plan on eating that day and store the leftover muffins without the cinnamon sugar topping. Store leftover muffins in airtight containers, lining the bottom with paper towel and covering your muffins with a layer of paper towel as well. This will help with excess moisture. As you serve your muffin leftovers (reheat your muffins) then add the topping as instructed above. Refrigerate for up to 1 week.