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Preheat the oven to 350°F. Mist a 24-count mini muffin pan with cooking spray or line with mini-cupcake paper liners.
In a large bowl stir together the mashed bananas, maple syrup, melted butter, egg, and vanilla.
Add the flour, baking soda, cinnamon, and salt; stir to incorporate into the batter. Stir in any mix-ins, if using.
Using a large spoon or a 2-tablespoon cookie scoop, portion the batter into the cups of the prepared muffin pan. Top with additional toppings or leave plain.
Bake until lightly browned on edges, 10 to 12 minutes.
After baking, transfer the muffin pan to a wire rack and let the mini muffins cool in the muffin pan for 5 minutes before removing them to the wire rack to cool completely.