Banana Muffins with Peanut Butter Glaze

One of my best friends is obsessed with bananas.

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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!

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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!

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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.

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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

Banana Muffins

  • 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)

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(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.

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