I have been making these muffins for years and they are perfect little bites for big and little kids alike! When Knox was a toddler, I needed to find some things that he would eat, because he was so incredibly picky! I love that these banana cake mini muffins are so simple and Fred loves them, too, which is a double score and makes me happy to keep batches in the kitchen for them to easily grab on the go!
Knox got a taste of the packaged processed mini-muffins and fell in love at first taste. I would rather be in control of the ingredients that I put into his mouth, so these make me feel {a tad} bit better about him eating them! Plus, they have bananas, which for me is a major win!
They are easy to whip up and make approximately two batches of mini muffins or you can cook one batch of mini and approximately a batch of full size. The greatest part is that they freeze well, so you don’t have to make them very often unless you have a house full!
They make a great on-the-go breakfast and for snacks. Try them once and I’m sure they will become a staple in your home, too!
Banana Cake Mini Muffins
Ingredients
- One box of yellow cake mix plus the ingredients to prepare per back of box directions (vegetable oil, eggs, etc.)
- Two RIPE bananas the more speckles the better
- A few dashes of cinnamon
Instructions
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Preheat oven per package directions for mini-muffin pan (typically 325 degrees for coated pans or 350 for glass).
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Prepare cake batter according to package.
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Add the bananas by breaking them apart into bowl.
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Add a few dashes of cinnamon.
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Mix well with mixer and pour into mini-muffin pan (use mini-muffin liners and/or generously spray pan and liners with cooking spray).
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Cook for 18-21 minutes until you stick a toothpick in and it pulls out clean and/or the edges are starting to brown.
Recipe Notes
*Tip- most directions will tell you to only fill the cups 2/3 full, however don't stop there! Fill all the way to the top to get those yummy muffin tops!
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