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Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
In a medium bowl, stir together the flour, cinnamon, if using, baking powder, baking soda, and salt.
In another bowl, stir together the banana, yogurt, butter, eggs, and vanilla.
Gently stir the yogurt mixture into the flour mixture.
Divide batter among the prepared muffin tin, using about 2 tablespoons batter in each cup. It will fill about to the edge. (To make standard size muffins, use ¼ cup batter.)
Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully. (To bake standard size muffins, bake for 14-16 minutes.)