ICED BANANA ALMOND MUFFINS
Iced Almond Banana Muffins are a delicious and easy-to-make treat that can be enjoyed any time of day. These banana nut muffins are moist and flavorful, with a perfect balance of sweetness and nuttiness.
Servings: 18 muffins
Calories: 205kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup sugar
- 1 cup mashed banana about 2-3 small-med bananas
- ½ cup canola oil
- ¾ cup buttermilk or 3/4 cup milk + 1 tsp lemon juice
- 1 egg
- 1 tsp vanilla extract
Almond Glaze
- 1 cup powdered sugar
- 2 TBSP softened butter
- 1 tsp almond extract
- 1 TTBSP water
- sliced almonds for topping
Instructions
- Prep: Start by preheating the oven to 375 degrees F. Line a cupcake pan with paper or silicon liners.
- Muffin batter: In a medium bowl, whisk the dry ingredients, both types of flour, baking powder, baking soda, and salt. In a separate bowl, mix the sugar, mashed banana, oil, buttermilk, egg and vanilla extract, until just combined.
- Add the dry ingredients to the bowl of wet ingredients and stir until incorporated. Be careful not to overmix, stir just until no white flour is showing.
- Bake: Fill the muffin cups about ⅔'s of the way full and place in the preheated oven. Bake for 15-17 minutes, until the muffin tops are rounded and golden brown. Let the muffins cool completely before topping with the glaze and sliced almonds.
- Glaze: In a small bowl, whisk the powder sugar, butter, almond extract, and water. Then spoon about 1 teaspoon over the top of each muffin and sprinkle with sliced almonds. Serve immediately and enjoy!
Notes
Banana muffins can be stored at room temperature for up to 3-5 days if kept in a cool, dry place in an airtight container or resealable bag lined with a paper towel.
If you want to keep them for longer, you can freeze them for up to 2 months. To freeze, make sure the muffins are completely cool before wrapping each one individually in plastic wrap and placing them in a freezer bag.
Nutrition
Serving: 1muffin | Calories: 205kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 184mg | Potassium: 117mg | Fiber: 1g | Sugar: 20g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg