Banana Muffins With Warm Maple Banana Glaze
These banana muffins are soft, comforting, and full of slow-release energy that is ideal for those long mornings where you have a thousand things to do. Perfect for busy days or for the grab-and-go mornings when you’re running on little sleep and a lot of love. Bananas give a natural sweetness, while oats and whole flours help support your energy levels.
Makes: 10–12 muffins
Time: 10 min prep | 20 min bake
Ingredients:
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2 Large ripe bananas (the riper, the better!)
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1 Medium size egg
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1/3 Cup melted coconut oil or unsalted butter
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1/4 Cup maple syrup or honey (optional for extra sweetness)
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1/2 Cup full-fat plain yogurt or Greek yogurt
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1 Tsp vanilla extract
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1 Cup rolled oats
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3/4 Cup plain or wholemeal flour
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1/2 Tsp bicarbonate of soda
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1/2 Tsp baking powder
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Pinch of sea salt
Optional: a handful of chopped walnuts, dark chocolate chips, dried cranberries or flaxseeds for an extra bit of taste
Icing Ingredients:
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1 Very ripe banana (mashed super smooth)
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1 Tbsp coconut oil (melted)
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1½ Tbsp maple syrup
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1/4 Tsp cinnamon (optional)
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Splash of plant milk (oat, almond, coconut milk. (This is optional for a thinner drizzle)
Method:
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Preheat your oven to 180°C (160°C fan) / 350°F and line a muffin tin with paper cases or grease the tin lightly.
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In a mixing bowl, mash the bananas until smooth.
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Add in the egg, melted coconut oil, maple syrup/honey, yogurt, and vanilla extract. Mix until the ingredients are all combined.
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In a separate bowl, stir together the oats, flour, bicarb, baking powder, and salt.
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Gently fold the dry ingredients into the wet mixture. Be careful not to overmix – just enough to combine the ingredients.
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Spoon the mixture into the muffin cases or greased muffin tin. They should be about ¾ full.
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Bake for 18–20 minutes, or until golden on top. Stick a skewer in one of the muffins and check that it comes out clean. If it comes out with wet mixture stuck to the skewer, place back in the oven for a few more minutes.
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Let the muffins cool slightly (if you can wait), and enjoy either warm or cold. You can also freeze these muffins in batches for the week ahead!
Warm Maple Banana Glaze
Dairy-free, gentle on tummies, and perfect for drizzling over your banana muffins.
This icing is smooth, naturally sweet, and full of real ingredients, no refined sugar, no dairy, just banana goodness with a kiss of maple. It adds a golden shine and a rich flavour that deepens the taste of banana in the muffins without being overpowering.
Ingredients:
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1 Very ripe banana (mashed super smooth)
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1 Tbsp coconut oil (melted)
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1½ Tbsp maple syrup
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1/4 Tsp cinnamon (optional)
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Splash of plant milk (oat, almond, coconut milk. (This is optional for a thinner drizzle)
Method:
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In a small bowl, mash the banana until smooth and lump-free.
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Stir in the melted coconut oil and maple syrup until glossy.
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Add cinnamon if using, and a small splash of milk if you’d like it more pourable.
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Drizzle over the fully cooled muffins. Let it set slightly for a silky finish. You can enjoy and eat warm for gooey joy.
Mama’s Note:
This icing doubles as a baby-led weaning-friendly topping too. It’s gentle, naturally sweet, and made from ingredients both mama and baby can share (if you’re willing!).
Add a thin slice of fresh banana to each muffin.
Mama’s Tip:
These muffins are ideal for those one-handed snack moments when you’re nursing, rocking a baby to sleep or going on a park trip. If you’re a nursing mother, try adding some flaxseeds or brewer’s yeast if you’re looking to give your milk supply a gentle boost.
They also make a brilliant breakfast or afternoon pick-me-up with a hot drink and five minutes of peace (if you’re lucky!).
