Preheat your oven to 350 degrees. Grease your mini muffin pan with olive oil spray or butter and set aside.

In a big bowl, place in the bananas and mash with a potato masher or fork until there are no big chunks.

Add in all the wet ingredients - egg, yogurt, maple syrup, milk and vanilla. Whisk until combined.

Now add in your dry ingredients - flour, baking powder, cinnamon and salt. Mix with a rubber spatula until all the dry ingredients are incorporated.

Using a 1/2 tablespoon cookie scoop or spoon scoop the batter into the mini muffin pan, making sure each cup has the same amount of batter. You shouldn’t have any batter left! It should make 24 mini muffins.

Bake at 350 for 15 minutes. Let cool in the pan for 5 minutes and then pop out!

Serve slightly warm. You can store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!:)