Line a silicone cupcake tray with paper liners. Obviously, you can't use your regular metal cupcake tins in the microwave.
Combine sugar and cinnamon in a bowl. Mix well and set aside.
Stir whole wheat flour, all-purpose flour, baking soda and salt and set this aside as well.
Beat eggs, vanilla and banana.
Gradually add the flour mixture alternately with milk, beating lightly.
Fill cupcake liners 3/4 full.
The amount you need to microwave will depend on the strength of your microwave. After my burnt tester (shown above), I was overly cautious. I microwaved at 1 minute intervals and rotated after each minute. It took a total of 7 minutes to cook completely.
Top these cupcakes with my honey meringue frosting, add a banana slice and torch both the frosting and banana. (See disclaimers and frosting pictures and recipe link in this post)