These are incredibly moist (the secret is using VERY ripe bananas and shortening instead of butter), and that caramel icing takes about three minutes to make but is 100% worth it. These are ready in under an hour, you only need one bowl, and they actually stay soft for days. The icing hardens into this perfect sweet shell on top that makes them feel like a real treat. A top-ten favorite of all of children.
These are great to serve to your overnight guests in the morning, too. They look impressive, but are quite easy. Don’t skip the icing! (Should I have that printed on a t-shirt?)
Table of Contents
Ingredients and Tools You’ll Need
Make sure to use very ripe bananas. If they are not ripe enough, the flavor will not come through, and they won’t be very moist or sweet.
This makes 12 muffins, but they freeze really well. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Muffin tin
- Small saucepan
- Plastic bag for drizzling
Ingredients
For the Banana Muffins
- ¼ cup shortening (unsalted butter is okay, just let it come to room temp first)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 3 large bananas (mashed with a fork and very ripe)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Caramel Icing
- 2 tablespoons butter
- ¼ cup brown sugar
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
Step One: Make The Batter
Preheat the oven to 350°F with the rack in the center of the oven. Line your muffin tin with paper liners.
Combine the shortening, sugar, egg, and vanilla in a large mixing bowl using an electric mixer on medium speed for 2-4 minutes. Add the mashed banana and mix on low.
Mix the flour, baking soda, and salt in a medium mixing bowl. Slowly add the flour mixture to the wet ingredients and stir until all of the dry components are incorporated.
Step Two: Bake
Scoop the muffin batter into the muffin tin and bake for 21-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for five minutes in the tin, then remove to a wire rack to cool more while you make the icing.
Step Three: Make The Icing
Melt the butter in a small saucepan over low heat and add the brown sugar and milk. Bring to a simmer until the sugar is melted.
Add the powdered sugar and stir with a whisk until smooth.
Storage Instructions
Muffins are best stored in an airtight container at room temperature. If you’re planning on eating them within a few days, they can be stored on the counter or in the pantry.
For longer storage, they freeze great for up to 6 months. Be sure to wrap them tightly in plastic wrap or place them in a freezer bag first.
What to Serve on the Side
For a special breakfast at home, serve these muffins with one of these recipes.
- Cast iron skillet home fries that won’t disappoint you.
- A baked omelet with potatoes and bacon, and no flipping needed!
- Buttermilk blueberry waffles are fun and quick and make mornings feel special.
More Muffin Recipes You Need To Try
Muffins are the easiest breakfast, snack, or side to lunch. They are easy to make and freeze great for meal prep days.
- These jumbo blueberry muffins check all the boxes for me.
- Strawberry white chocolate muffins are so fresh and sweet.
- And you should always have these jumbo chocolate chip muffins on hand.
- If you have a starter, make one of these sourdough discard muffins.
Printable Recipe
Banana Muffins with Caramel Icing
Equipment
- Muffin tin
- Small saucepan
- Plastic bag for drizzling
Ingredients
For the Banana Muffins
- ¼ cup shortening
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 3 large bananas (mashed with a fork and very ripe)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Caramel Icing
- 2 tablespoons butter
- ¼ cup brown sugar
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
Make Muffins
- Prep. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix wet ingredients. In a large mixing bowl, beat the shortening, sugar, egg, and vanilla with an electric mixer on medium speed until light and fluffy, about 2-3 minutes with a stand mixer or 4-5 minutes with a hand mixer.
- Add the banana and dry ingredients. Add the mashed banana and mix on low until just combined. In a separate small mixing bowl, combine the flour, baking soda, and salt, then slowly add to the wet ingredients and mix until all dry ingredients are incorporated.
- Bake. Scoop the muffin batter into the muffin tin and bake for 21-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for five minutes in the tin, then remove to a wire rack to cool more while you make the icing.
Make Icing
- Melt butter and sugar. In a small saucepan, melt the butter over low heat. Add the brown sugar and milk, bringing the mixture to a simmer until the sugar is dissolved. Remove from heat and whisk in the powdered sugar until smooth.
- Drizzle the icing. Drizzle the icing over the cooled muffins directly from the saucepan or by using a plastic bag with a small corner cut off. The icing will harden as it cools, so work quickly.
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Notes
Nutrition
Love,
This is one of those that deserves a ten star rating. Of course, I’m a lover of sweets, but these were out-of-this-world amazing. You’re right about the icing. Work quickly, folks!
hey laura! I’m soooo glad you liked the muffins. i love them too but they’re one of those recipes i forget about sometimes 🙂
Our little girls were hungry for something homemade. I planned for making banana bread but I remember printing this recipe and we decided to give it a try. We made it in no time at all. The frosting was fun decorative touch too! The girls loved it!
I am so glad it was a hit! Thanks for letting me know! 🙂