Maple Glazed Banana Muffins are soft, moist walnut topped muffins with a creamy maple glaze. An easy to make chock full of flavor breakfast treat.
These muffins are completely simple to make, so you do not need to be an experienced baker to create these beauties! As an added bonus, this recipe is great to use up any leftover ripe bananas. The rest of the ingredients are staples that are usually on hand. The nuts on the top are optional, and pecans or sliced almonds could be substituted. I have been making these muffins for years and my kids love them. The extra mashed bananas in the recipe create little pockets of cooked banana in the muffins that are just amazing.
Flavor add-ins for even more flavor
- Chocolate or toffee chips
- Dried cranberries or other fruit
- Add sprinkles to the batter for a confetti muffin
- Add maple or almond flavoring
If you love bananas, try these other recipes
Right out of the oven, the Maple Glazed Banana Muffins look good, but please resist the temptation to eat them. You will want to wait until the creamy, maple glaze is drizzled over them. You will not be sorry!
Maple Glazed Banana Muffins
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- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 4 medium bananas, overripe
- 1 cup brown sugar
- 12 tbsp unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
For the Glaze
- 1 cup confectioners sugar
- 3 tbsp milk, more if needed
- 3 tbsp Maple Syrup
- 1/2 cup toasted walnuts
- Preheat the over to 375 degrees and spray a muffin tin with cooking spray, set aside.
- In a large bowl, combine the flour, baking soda and salt. Set aside.
- In a small bowl, mash 2 of the bananas with a fork, set aside.
- With an electric mixer (use the wire whisk on a stand mixer), whip the remaining bananas and sugar together for 2 minutes. Add the melted butter, eggs and vanilla and beat well. Mix in the dry ingredients just until incorporated, do not overmix. Fold the mashed bananas into the mixture. Using an ice cream scooper or spoon, fill the muffin cups halfway. Tap pan on the counter to remove any air bubbles.
- Bake for 18-20 minutes, until a toothpick stuck in the center comes out clean. Let cool for 5 minutes in the pan before removing to a cooling rack.
- While the muffins are cooling prepare the glaze.
- Combine confectioners sugar, milk and maple syrup in a small bowl. Mix thoroughly. If the glaze is too thick, add more milk.
- Drizzle the glaze over cooled muffins, then sprinkle with toasted walnuts. Enjoy!
NUTRITION INFORMATION PER SERVING
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