My Moist Banana Muffin Recipe
Banana muffins are such a comforting treat, versatile too. I’ve given it to my kids as breakfast meals when they were young because they were picky morning eaters. And I’ve even taken a few for breakfast myself too.This recipe is so easy and quick to make, and trust me, the muffins will be quick to disappear as well.My youngest daughter loves to make this recipe, and I might add, she has become the queen of banana muffins herself (I just stick around as the sue chef to help, believe it or not – the hats have switched!).
Ingredients
- 3 ripe bananas
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp) melted, then cooled to room temperature
- 3/4 cup brown sugar
- 2 large eggs lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup confectioners sugar
- 1/2 tbsp milk or more, depending on the thinness or thickness of the drizzle glazing.
Instructions
- Preheat the oven to 350°F. Prepare 18 cupcake liners in an 18-cupcake pan.
- In a mixing bowl, combine the melted unsalted butter and 3/4 cup of brown sugar.
- In the same butter bowl, mash the bananas with a fork until the consistency of chunky applesauce. Add them to the batter along with 2 eggs, and mix until blended.
- In another bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to the butter batter.
- Add 1/2 tsp of vanilla extract.
- This is the time where you’d also add the extras (walnuts, raisins, etc.). Pour into cupcake liners.
- Bake at 350˚F for 20-23 min or until a toothpick inserted into the center comes out clean. Let the banana muffins rest for 60 min before drizzling it with glaze.
- For the glaze, in a small bowl, mix the confectioners sugar and milk together until combined and the mix is drizzle quality. If it is too thick, add a little of milk ¼ tsp at a time. If too thin add ¼ tsp at a time until you get the drizzle consistency.
Notes
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