It’s no secret that my son loves banana bread. Anytime we have bananas and they get a spot or two he’s already pushing me to make him some banana bread.
Oddly enough, all summer I’ve run out of bananas two days after purchasing them. So in order to fulfill his request for banana bread, I bought four of the biggest bunches the store had and varied the color from yellow to green.
As luck would have it, the kids got sick of bananas, before the last batch had fully ripened, so I had some left for banana bread and these amazing banana muffins that I had been dying to try! Hooray!
This recipe is a one bowl wonder and the muffins are super soft topped with an irresistible glaze. Make these – you won’t be sorry!
Super Soft Glazed Banana Muffins Adapted from Yammie’s Noshery
1 cup overripe banana, mashed (approx. 2 large)
1 cup sugar
1 cup flour
1/2 teaspoon coarse kosher salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup canola oil
1 teaspoon vanilla
Preheat the oven to 375 degrees. Line a standard muffin pan and set aside.
In a large bowl, whisk the sugar, flour, salt, baking soda, baking powder, and cinnamon.
Add the banana, eggs, oil, and vanilla to the dry mixture and whisk just until combined.
Pour batter into the muffin liners until each cavity is 3/4 full.
Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center.
Tap the pan on the counter to release air.
Let muffins cool in the pan for 5 minutes. Then carefully remove muffins from the pan and place them on a wire rack to finish cooling.
Spoon the glaze over completely cooled muffins.
Glaze: 1/2 cup powdered sugar + 1 Tablespoon milk – whisk together until smooth. Add more milk/sugar as necessary for a thick, but pourable consistency.