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Banana Banana Breakfast Muffin with Vanilla Glaze

banana muffins with vanilla glaze

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.

Course Breakfast
Cuisine American
Keyword banana muffins with vanilla glaze
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 2 dozen
Author Amanda Rettke


  • 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

Vanilla Glaze

  • 1 tbsp. butter melted
  • 1/2 c confectioners sugar
  • 1 tsp. vanilla
  • 1 tbsp. caramel
  • 1 teaspoons milk if needed


  1. Heat oven to 350 degrees and place cupcake liners in two muffin tins.
  2. Melt butter in microwave and allow to cool for a couple minutes.
  3. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
  4. Stir the melted butter into the mashed bananas.
  5. Stir in the sugar, eggs, and vanilla extract. Blend all ingredients until well incorporated.
  6. Gently fold in the flour, baking soda, baking powder, cinnamon and salt.
  7. Pour the batter into your prepared muffins tins. Bake for 13-16 minutes or until inserted toothpick is removed without crumbs.

Vanilla Glaze

  1. 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