On a dark and bitterly cold morning, where the only light that filters through the darkness is the soft blue light of an auto-set coffee maker and the only sound I hear is the hum of the furnace, I feel compelled to fill the void.
As I brew my first cup I think of the little ones sleeping peacefully (and hopefully dreaming magnificent awesome dreams) in their beds and that soon I will need to disturb that slumber.
Somehow the idea of them waking up to the comforting aroma of banana bread muffins seems to make the transition from sleep to being awake so much more tolerable.
Truth be told, the kids have no use for the sweet caramel glaze that drizzles down the sides of these muffins. The are simplistic and raw in their preferences, wanting the pure sweet banana flavor and subtle hint of cinnamon.
They see the unwrapping as an event in itself, and I often see piles of cupcake wrappers stacked in front of them, a testament to who can eat the most.
No matter who wins, bellies are full, smiles are seen and days begin on a joyful note.
Based on Simply Recipe’s Banana Banana Bread.
That glaze is all for me. I can’t help but love the velvety richness and sweetness it adds to the banana muffin. My sweet tooth is deep in its roots, but the mental satisfaction of indulging in frosting for breakfast is even sweeter.
Tips for Success:
Did you catch my secret ingredient in that glaze? CARAMEL!! It is the perfect complement to a banana muffin!
I prefer a coarse mash of the banana in this recipe, especially since it allows for one less bowl to be dirtied! If you do not want banana chunks you can use a hand-held mixer or stand mixer to get a smooth consistency.
If you happen to prefer using brown sugar to get the extra rich depth of flavor you can very easily swap out for the white sugar.
These muffins rise beautifully and still appear slightly wet in the center just moments before they are done. I like to remove them at the moment because I prefer a slightly underdone muffin. No matter how you prefer yours, keeping a close eye on them in the last couple of minutes of baking is recommended. There are few worse things than a dry banana muffin!
Adding nuts or chocolate chips is an excellent way to jazz up these muffins! I have added blueberry and white chocolate morsels with success. Be warned, though, any addition of chocolate makes these muffins taste more like a cupcake!
Banana muffins are one of my family’s favorite ways to wake up!
banana muffins with vanilla glaze
- 5 very ripe bananas peeled
- 2/3 c melted butter
- 1 c of sugar if you prefer a sweeter muffin you can add 1/2 cup more
- 2 eggs
- 2 tsp. McCormick® vanilla extract
- 3 c of all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- Pinch of salt
- 1 tbsp. butter melted
- 1/2 c confectioners sugar
- 1 tsp. vanilla
- 1 tbsp. caramel
- 1 teaspoons milk if needed
- Heat oven to 350 degrees and place cupcake liners in two muffin tins.
- Melt butter in microwave and allow to cool for a couple minutes.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Stir in the sugar, eggs, and vanilla extract. Blend all ingredients until well incorporated.
- Gently fold in the flour, baking soda, baking powder, cinnamon and salt.
- Pour the batter into your prepared muffins tins. Bake for 13-16 minutes or until inserted toothpick is removed without crumbs.
- Melt butter in a bowl. Add in confectioners sugar, vanilla, and caramel. Whisk (can also stir with a fork) until combined. If glaze is too thick, can add milk to create a runnier consistency
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