One of my best friends is obsessed with bananas.
Banana pancakes, banana gelato, banana milkshakes- she loves them all. In fact, I won’t be surprised if the cake at her wedding is banana flavored.
Unfortunately, said best friend is in Italy right now on vacation– where she discovered, might I add, that banana gelato is not a thing. So, I decided to make create a recipe for banana muffins in her honor- that I can make her the minute she gets back to cure her banana deprivation!
These banana muffins are super moist. (And when I say super- I do mean super. They practically melt in your mouth.) Additionally, the cinnamon and brown sugar undertones of the recipe complement the banana flavor perfectly- making these muffins hearty and extremely satisfying. Meaning, not only do they serve as the perfect breakfast or snack food, but they also double as an absolutely decadent dessert!
Seriously people, I topped one of these bad boys with a scoop of vanilla bean ice cream and sprinkle of cinnamon-sugar, and I was without a doubt in heaven.
The peanut butter glaze makes these muffins even that much more delicious. I chose to use powdered peanut butter because it’s a lot thinner than classic peanut butter, and therefore easier to drizzle over decadent banana muffins. But you could just as easily use regular peanut butter, and just mix in a little coconut oil to get that glossy, smooth consistency.
So Madelyn, I hope you’ve enjoyed experiencing the beauty, food, and art of Italy and Spain this past week. But I hope that you enjoy coming home to a batch of banana muffins even more! 😉
Banana Muffins with a Peanut Butter Glaze
- 1 c whole wheat flour (or spelt flour, gluten free flour, etc.)
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 1/2 bananas
- 3 tbs coconut oil
- 1 egg
- 2 tbs coconut sugar (or brown sugar)
- 2 tsp vanilla extract
- 3/4 c milk of choice (I used unsweetened coconut milk)
Peanut Butter Glaze
- 1/4 c powdered peanut butter (or regular peanut butter and leave out the water)
- 1/8 tsp vanilla
- 1/4 c water
- 1/2 tbs honey
Preheat oven to 350°F. Add flour, baking powder, and cinnamon to a bowl and stir until combined. Mash bananas then add to mixture. Add melted coconut oil, egg, coconut sugar, vanilla, and milk. Stir together until combined. Line a cupcake pan with cupcake liners, then lightly grease liners. Fill 2/3 the way full with batter. Bake for 35-40 minutes, or until an inserted toothpick comes out clean. Remove and let cool for five minutes.
While muffins are cooling, add powdered peanut butter, vanilla, water, and honey to a bowl and stir until combined. Drizzle over muffins. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields a dozen muffins)
Nutrition information includes both muffins and glaze. If you choose not to include peanut butter glaze, it will read as follows: 94 calories, 4g fat, 13g carbs, 2g protein.