Banana Bread Muffins with Chocolate Glaze

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Need a tasty snack or an on the go breakfast?  Homemade banana bread muffins with a chocolate buttercream glaze are good any time of the day!

We buy a lot of bananas at our house.    We like bananas in our yogurt and they also help with leg cramps.

My toddler will eat an entire banana at breakfast.   In fact, some days he will even sneak up on me while I’m making breakfast and snatch pieces of banana while I’m not looking.  Even though he really loves them at times we still have bananas that start going bad too quickly.

I often make The Best Banana Bread when our bananas start going bad.  If I want more of a dessert bread I go for Banana Split Bread.  Other times I make Banana Nutella Muffins which the whole family will eat.   One of my newer favorites is Copycat Crumbl Banana Bread Cookies with cream cheese frosting and brown sugar bits on top.

Any of these recipes are a great way to use up bananas plus they are something we can eat for breakfast or a snack.

How do you ripen a banana?

If you don’t have ripe bananas in the house you can ripen the bananas you do have.  Put them in a brown paper bag and close it.  They should ripen in 24-36 hours.  If you are looking for a faster way preheat the oven to 300 degrees.  Bake on a baking sheet for 30 minutes or until the banana peel has blackened and is soft to the touch.

Because bananas are naturally sweet you don’t have to add a ton of additional sugar to the muffins.  I used brown sugar to give them a bit of caramel flavor.

While making and topping the muffins with the chocolate glaze is totally optional, it’s a really delicious pairing.   Chocolate and bananas work so well together.

Can I make these Gluten free or vegan?

You sure can!   I’ve made these using a 1:1 all purpose gluten free flour and it’s worked really well. To make the muffins vegan use coconut oil in place of the butter in the muffins and vegan buttery sticks in place of the butter in the glaze.  Substitute plant based milk for the whole milk.  

Ingredients:

• salted butter (or unsalted if you prefer)
• brown sugar (I used light but you can use dark)
• eggs
• vanilla extract
• extra ripe bananas (see above for tips on how to ripen them quickly)
• all purpose flour
• quick oats (or rolled oats)
• baking soda
• salt (if you aren’t using salted butter)
• whole milk (or plant based milk)

To make the muffins preheat the oven to 350 degrees.  Line a muffin tin with cupcake liners and set aside.

In a large bowl cream together the butter and brown sugar.   Add in the eggs and mix until well combined.  Stir in the vanilla and mashed banana.  In another bowl combine the flour, baking soda, oats, and salt.  Mix well.

Add the dry ingredients to the wet ingredients and begin to stir.  Add in the milk and mix until well combined.  Pour the batter into the muffin cups filling 3/4 of the way full.  I like to use a 1/4 cup cookie scoop so that all of my muffins are the same size.

Bake for 20-22 minutes and remove from oven.  Cool completely and frost with chocolate glaze.

The resulting banana muffins are lightly sweetened and full of banana flavor.  I then made a Chocolate Glaze for the top.  It tasted great on top of the banana muffins.

How do I store these muffins?

Store them in an air tight container for up to 5 days.  If you want to freeze them do not frost them.   Wrap each one in plastic wrap then place in a freezer bag.  Freeze for up to 6 months.

So if you are looking for a delightful breakfast muffin give these a try!   If you aren’t a fan of chocolate glaze on your bread simply skip the cocoa powder and make a buttercream glaze instead.

Banana Bread Muffins with Chocolate Glaze

Delicious banana bread muffins make a tasty breakfast! Add the chocolate glaze to make these a snack or dessert.

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 42 minutes minutes

Servings: 16 muffins

Author: Hezzi-D

Equipment

• 1 muffin tin
• 1 Large cookie scoop
• 1 Mixing Bowl

Ingredients

For the muffins:

• 1/3 c. salted butter softened
• 1/2 c. brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 c. mashed bananas about 2 large
• 1 3/4 c. flour
• 1/3 c. oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 c. milk

For the glaze:

• 4 Tablespoons butter
• 1 teaspoon vanilla extract
• 2 Tablespoons cocoa powder
• 2 c. powdered sugar

Instructions

• Preheat the oven to 350 degrees.
• Line a muffin tin with cupcake liners.
• In a large bowl combine the butter and brown sugar and mix well. Add in the eggs and mix until combined.
• Stir in the vanilla and bananas. Mix well.
• In a medium bowl combine the flour, oats, baking soda, and salt. Mix well.
• Add half the flour mixture to the banana mixture and mix until combined.
• Stir in the milk and mix well.
• Add the remaining flour mixture and mix until combined.
• Pour the batter into the prepared muffin cups filling 3/4 of the way full.
• Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
• To make the glaze mix together the butter and vanilla extract. Stir in the cocoa powder until combined.
• Add the powdered sugar a half cup at a time, stirring after each addition, until desired consistency is reach.
• Spread the glaze on top of each muffin.

Notes

Hezzi-D Original Recipe