Banana Muffins with a Maple Glaze

I'm not a huge fan of bananas unless they are baked in something...So, why not some muffins? I'm going to throw a lot of information out there, but that is only because I had to adapt this recipe.

For starters, this recipe was for donuts. I do not have a donut pan, but the author said muffins can be made instead. Done. Also, the original recipe called for a cream cheese glaze. I didn't have any on hand and it was a holiday, so every store was closed and I needed to use up the bananas. This was a total bummer because I love cream cheese frosting. Plan B was to head to the internet. There, I found another banana muffin recipe that has a maple, powdered sugar, vanilla glaze. Done.

So, you can choose whatever combination of breakfast cake/glaze you would like. It is all posted below. Just as a note, the muffins do not have a muffin-like texture. They take on the more chewy, donut-like consistency. Still good, though!

Banana Muffins with a Maple Glaze

Yields about 12 donuts or muffins

Ingredients

Muffins/Donuts:

  • butter or coconut oil for greasing pans (or use liners)
  • 1 1/2 cups (188) all-purpose flour
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated (I used a pinch of dried)
  • 2 ripe bananas
  • 1 whole egg
  • 1/2 cup (120 mL) unsweetened applesauce
  • 1/2 Tablespoon vanilla extract

Cream Cheese Glaze:

  • 3 ounces (85 g) cream cheese, softened
  • 2 Tablespoons (45 mL) whole milk
  • 3 Tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup (60 mL) chopped walnuts, for garnish

Maple Glaze:

  • 1/2 cup (63 g) powdered sugar
  • 2 Tablespoons (30 mL) maple syrup
  • 1/2 teaspoon vanilla extract
  • Milk, a splash or two to get the right consistency

Directions

Preheat oven to 325 degrees F (165 C). Grease muffin or donut pan with butter or oil (or use liners for muffins).

In a large bowl, add the brown sugar, and sift in the flour, baking soda and baking powder, salt, cinnamon and nutmeg; set aside.

In a medium bowl, roughly mash up the two bananas, leaving some chunks. Add the applesauce, egg and vanilla. Stir until combined.

Add the wet ingredients to the dry ingredients and mix until combined. Spoon batter into prepared pan and fill about 3/4 of the way. Bake for 17-20 minutes, for the donuts, or until the edges start to pull away from the pan and the donuts bounce back when pressed. For the muffins, check at around 15 minutes. Mine took about 19 minutes to be done, but every oven is different.

While the donuts/muffins cool, make the glaze. If making the cream cheese glaze for the donuts, combine all the ingredients, except the milk. Pour in the milk a little at a time until the right consistency is reached. Dunk the donuts into the glaze and set on a wire rack. Sprinkle on the chopped walnuts. If making the maple glaze, combine all ingredients, again using the milk to achieve the desired consistency. Drizzle the glaze over the top.

Adapted from simplyscratch.com and bos-bowl.com

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