You will love how moist and delicious these muffins are, not to mention the amazing caramel icing on top. The perfect recipe for a sweet and easy breakfast.
Table of contents
❤️ Why you’ll love this recipe
Kid-friendly – Even picky eaters will enjoy these! And they are fun to make with kids: let them stir in the bananas and drizzle on the icing.
Freezer friendly –Make the muffins ahead of time, let them fully cool, then pop them in a freezer bag, and throw them in the freezer.
Perfect for guests– If you want an easy yet impressive breakfast for overnight guests, these muffins are perfect.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this soft and moist muffins:
- white sugar
- very ripe bananas
- all-purpose flour
- baking soda
- brown sugar
- powdered sugar
This article contains affiliate links, meaning that if you purchase after clicking on one, I may earn a commission at no extra cost to you. As an Amazon Associate, I earn from qualified purchases.
- muffin tin
- mixing bowl
- plastic sandwich bag
Step One: Make the batter
Preheat the oven to 350°F. Place the rack in the center of the oven. Paper liners should be used to line a muffin tin.
Combine the shortening, sugar, egg, and vanilla in a large mixing bowl using an electric mixer on medium speed for 2-4 minutes.
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 paper 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. 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.
👩🏻🍳 Expert tips
- Make sure to use very ripe bananas when making banana muffins. If your bananas are not ripe enough, the flavor will not come through in the baked muffin and they won’t be very moist or sweet.
- If you don’t have muffin liners, grease your pan with baking spray before adding the batter to keep them from sticking.
- Make sure to allow the muffins to cool in their tins for 5 minutes before removing or they will fall apart when you take them out.
- The biggest tip of all: don’t skip the icing! It’s delicious!
📘 Related Recipes
🍽 Serve it with
Having a special breakfast at home? Try these recipes too:
📖 Here’s the recipe
Banana Muffins with Caramel Icing
- Muffin tin
- Plastic bag for drizzling
For the Banana Muffins
- 1/4 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
Make the Muffins
- Prepare the oven and muffin tin. Preheat the oven with the rack in the center to 350 degrees. Line a muffin tin with paper liners.
- Beat the shortening, sugar, egg, and vanilla. In a large mixing bowl, beat the wet ingredients using an electric mixer on medium, until they are light and fluffy. This will take about 2-3 minutes using a stand mixer, and 4-5 using 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 paper 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 the Icing
- Melt butter and sugar. 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.
- Drizzle the icing. Drizzle the icing on top by carefully pouring from the saucepan, or by pouring icing into a plastic bag and cutting off one corner, then drizzling icing on top. It will harden as it cools, so work quickly.