Have you ever tried banana muffins that are soft, moist, and full of flavor?
These homemade banana muffins are topped with whipped cream, cream cheese glaze, and crushed peanuts — the perfect balance of creamy, nutty, and sweet! You can even switch it up by adding vanilla biscuits or fresh fruit on top.
Would you try this version with cream cheese glaze or keep it classic?
Tag someone who would love these muffins!
Ingredients (for 15 muffins)
1.5 cups mashed ripe bananas (about 3 large / 385g)
1/4 cup cooking oil (60ml)
1/4 cup melted unsalted butter, cooled (60g)
1/4 to 1/2 cup sugar, adjust to taste (100g)
1/2 cup packed light brown sugar (100g)
2 large eggs, room temperature
1/4 cup buttermilk, room temperature (60ml)
1 tbsp vanilla extract
2 cups all-purpose flour (250g)
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Directions
Preheat oven to 180°C (350°F). Line a muffin tray with paper liners or lightly grease it.
Mash the bananas in a large mixing bowl until smooth.
Add wet ingredients: Mix in the oil, melted butter, both sugars, eggs, buttermilk, and vanilla extract until well combined.
Combine dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix together: Gradually add the dry ingredients to the banana mixture. Stir gently until just combined — do not overmix.
Fill the muffin cups about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.
Top and decorate: Add whipped cream, cream cheese glaze, crushed peanuts, or even fresh fruits or vanilla biscuits.
Tips
For extra flavor, fold in chocolate chips or chopped nuts into the batter.
Store muffins in an airtight container for up to 3 days at room temperature.