Prep your pan and oven: Heat the oven to 350°F (175°C). Lightly grease a mini muffin pan or line with mini paper liners.
Mash the bananas: In a medium bowl, mash bananas until mostly smooth with a few small lumps.
Measure to ensure you have about 1 cup.
Whisk the wet ingredients: Add brown sugar, egg, oil, and vanilla to the bananas. Whisk until glossy and well combined.
Combine the dry ingredients: In a separate bowl, whisk triticale flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
Bring it together: Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. Do not overmix—a few streaks are fine.
Fold in extras: If using chocolate chips or nuts, fold them in with a few gentle strokes.
Portion the batter: Spoon batter into the mini muffin wells, filling each about 3/4 full.
A small cookie scoop makes this easy.
Bake: Bake for 11–14 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.
Cool: Let bites rest in the pan for 5 minutes, then transfer to a rack to cool completely. They’ll firm up as they cool.
Enjoy: Serve warm or at room temperature. Add a swipe of peanut butter or a drizzle of honey for a snack.