Iced Banana Muffins
3rd February, 2010 - Posted by Emily - Comments
Aren’t we all looking for ways to use up those bananas that didn’t get eaten in time and now they’re overripe? This recipe comes from my sister, Ashley, who is quite the baker too! I put my own spin on the recipe by making them into mini-muffins. I also added a little dash of cinnamon to spice it up a little bit (mainly because I’m obsessed with this Vietnamese Cinnamon I got at Penzeys Spices).
Iced Banana Muffins
Makes 10-12 muffins, or 24 mini-muffins
3 ripe bananas
1/3 cup melted butter
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon (optional)
1 teaspoon baking soda
Pinch of sea salt
1 1/2 cups flour
Preheat oven to 350 degrees. Mash bananas by hand and mix with the melted butter. In a separate bowl, beat the egg, then mix in sugar, vanilla, and nutmeg. Add in banana mixture. Add flour, salt, and baking soda and fold in. Grease a muffin or mini-muffin pan and fill the cups with batter. Bake at 350 for about 20 minutes (about 15 minutes for mini-muffins) until light golden brown and a toothpick inserted comes out clean.
Make icing:
1 tablespoon melted butter
1/2 to 3/4 cup powdered sugar
1/2 teaspoon vanilla
pinch of salt
1 tablespoon milk
Mix ingredients together (either add more milk or more powdered sugar if icing is too thick or thin). Place icing into a piping bag or plastic baggie with corner cut off, and drizzle over cooled muffins.