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.