½cup unsalted butter, room temp - plus more for greasing pan
1cup granulated sugar
2 large eggs
½cup milk
2 very ripe large bananas, mashed
1tbsp vanilla
1½cups all purpose flour
½tsp cinnamon
1½tsp baking powder
¼tsp kosher salt
¾cup powdered sugar
Instructions
Preheat oven 375ºF. Grease a mini muffin pan.
Cream the butter and the sugar in a stand mixer on high until light and fluffy. Reduce speed to slow and add the eggs, one at a time. Add the milk, bananas and vanilla and blend on slow until combined.
Mix the flour, cinnamon, baking powder and salt in a medium bowl. Slowly add to the wet ingredients. Mix until just combined. Very important not to over mix here.
Fill each compartment on the prepared pan about ⅔ full. (I used a very small ice cream scoop.) Bake on the middle rack for 8 to 10 minutes or until edges are golden and center is just set. You will want to keep your eyes on these because they over bake fast. Allow to cool for 5 minutes in the pan. Remove from pan and set on a wire rack.
While donut muffins are baking, pour the powdered sugar into a paper bag. Place slightly warm muffins in bag, fold over the edge and gently shake, covering all the muffins with sugar. Remove from bag and set on wire rack. Best eaten day of but can be kept in airtight container for up to 3 days.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/06/01/powdered-banana-donut-muffins/