Bakery Quality Glazed Banana Muffins
This post was most recently updated on October 11th, 2019
When life gives you bananas make banana muffins! Our neighbor gave us some bananas because he had over 80 bananas. His son asked someone to a dance and she said something like, “I’d be bananas not to go with you,” and she covered the driveway and front steps to their house with bananas. So he had a few extra and shared them with us. We ate several but the rest started to go really brown. Rather than throw them away I decided to search for an easy banana muffin recipe.
Eat these delicious muffins as a quick breakfast on school days or as a quick snack to eat on the go. They’d also make a nice gift for someone who just had a baby or a neighbor who has been going through tough times. They are fast and easy to make – my 6 year old helped me make them.
This banana muffin recipe makes the most light and delicious banana muffins! It’s a new favorite! The glaze are what take these muffins a notch higher than most – they are like bakery quality. You’ll make these again and again. My problem with most banana bread or muffin recipes is they’re too dense and heavy. That’s why I love these so much.
My best advice is, make sure your bananas are very ripe and be careful not to overmix the batter.
This is the perfect fall muffin. You really don’t taste the cinnamon at all. Use bigger muffin liners * (these are grease proof & give your muffins an artisanal look) and pans to make jumbo sized muffins.
Makes 12 regular size banana muffins
Prep time: 10 minutes
Cook time: 20 minutes
3 medium sized ripe bananas (which equals 1 cup mashed)
2 large eggs
1/4 cup vegetable oil
1/4 cup Greek yogurt (I use nonfat plain Okios yogurt)
1 teaspoon vanilla (I use vanilla paste that I get on Amazon here:http://amzn.to/2eX8utw *)
1 cup granulated sugar
1 cup all-purpose flour (King Arthur * is the best)
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
For the glaze
1/2 cup powdered sugar
1 tablespoon whole milk (2% or whatever milk you have will work fine)
Banana Muffins – Directions
Preheat oven to 375 degrees F. Line a 12-slot muffin tin with paper liners. We use copper chef (nonstick) muffin pans * (* = affiliate).
Mix the wet ingredients. I used a food processor to mash the bananas and then put in a bowl and add the rest of the wet ingredients. Stir well. Then add the dry ingredients. Mix just until combined (don’t overmix or your muffins won’t be light and airy – they will be dense).
Evenly distribute the mixture between the muffin cups. If you have extra batter just make a small loaf pan to have a mini loaf of banana bread.
Bake for 20 minutes or until a toothpick comes out clean. Allow to cool for about 5 minutes.
To make the glaze, whisk the powdered sugar and milk together in a small bowl. You can add 1/4 tsp vanilla if desired. Drizzle or if you want more glaze double the recipe. Then dip each muffin in glaze while twirling and rotating to evenly coat each muffin. It’s ok if the glaze spills over the side.
You could probably freeze these and add the glaze after reheating briefly in the microwave although I haven’t tested that yet. I’m curious if these could be made into banana pancakes with glaze. If you ever try these ideas, let me know how it worked (I’ll do the same).
I also want to try these doughnut muffins (you can see how the glaze looks when you cover the tops completely).