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Prep time
25 minutes
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Cook time
16 minutes
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Serves
24
Author Notes
Fall and baking, two things that put me in a good mood. Mini Cinnamon Sugar Banumpkins (banana/pumpkin muffins): They’re so cute I gave them a nickname. 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. —IMNM
Ingredients
- Muffin Ingredients
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1 1/2 cups
(Level and not packed) All Purpose Flour
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1 teaspoon
Baking Soda
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1/2 teaspoon
Salt
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1/2 teaspoon
Cinnamon
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1/4 teaspoon
Nutmeg
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1 pinch
Ground Clove
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3/4 cup
Libby’s 100% Pure Pumpkin Purée
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3/4 cup
2 Mashed Ripe Bananas
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1/2 cup
Packed Light Brown Sugar
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1/3 cup
Avocado Oil
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1
Egg
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1 teaspoon
Vanilla Extract
- Topping Ingredients
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3 tablespoons
Pure Cane Sugar
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3 tablespoons
White Sugar
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1 teaspoon
Cinnamon
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1/4 cup
Melted Coconut Oil
Directions
- Muffin Ingredients
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Mix dry ingredients (first 6 ingredients listed above).
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In a separate bowl mash your 2 ripe bananas and mix the rest of your wet ingredients (last 6 ingredients listed above).
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Add flour mix to wet mix. Whisk to combine.
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Cover with a dish towel and let your batter rest for 15 minutes.
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Preheat oven to 350*.
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Spray mini muffin pan with non stick baking spray.
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Divide mix evenly to fill each muffin cup in your 24 mini muffin pan.
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Bake for 16 - 18 minutes. Make sure your toothpick comes out clean.
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Let cool completely in pan.
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Make cinnamon sugar topping.
- Topping Ingredients
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Melt 1/4 cup of coconut oil in a small pan.
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Add melted coconut oil to a small bowl.
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In another small bowl mix together your sugars and cinnamon.
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After your muffins have cooled dip the tops of your mini’s into your melted coconut oil and then into you cinnamon sugar topping. Be sure to get the entire top of your muffin.
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Set on cooling rack and continue process until all muffins are coated.
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