Step 1

Preheat oven to 350 degrees F. Spray a mini muffin pan with non-stick baking spray and set aside.

Step 2

In a medium mixing bowl, use a sturdy fork to mash the bananas until they are smooth. Stir in 5 tbsp melted butter, brown sugar, egg and vanilla extract. Mix with the fork until evenly combined.

Step 3

Add in the flour, baking soda and pinch of salt and stir until evenly combined. Spoon the banana muffin batter into the prepared mini muffin pan, filling each cup about ⅔ of the way full.

Step 4

Bake mini muffins for 12 minutes, or until a toothpick inserted in the center comes out clean. Let muffins rest in pan for about 5 minutes before removing.

Step 5

Place the 5 tbsp of melted butter in a small bowl, set aside. Combine the sugar and cinnamon in another small bowl and whisk together, set aside.

Step 6

While the muffins are still warm, dunk the tops (or the whole muffin if desired) into the melted butter, allowing any excess to drip off. Then immediately roll the muffin in the cinnamon sugar mixture.

Step 7

Enjoy while the muffins are still warm, or let cool to room temperature and store in an airtight container for up to 3 days.