These Banana Bread Mini Muffins are moist, bite-sized treats packed with banana flavor and perfect for snacking or breakfast on the go.

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Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin tin.
In a large bowl, mash the bananas. Stir in melted butter, granulated sugar, brown sugar, egg, and vanilla extract.
Sprinkle baking soda and salt over the mixture and stir to combine.
Add flour and cinnamon (if using), then mix just until incorporated. Do not overmix.
Spoon batter into the mini muffin cups, filling each about 3/4 full.
Bake for 12–15 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Use very ripe bananas for best flavor and moisture.
Add mini chocolate chips or chopped nuts for variation.
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.