Frosted Banana Bread Muffins

I love it when bananas get neglected around here. It screams “make me into banana bread.”. Yes, the bananas tell me to do things…is that wrong? hehe. Making a whole loaf makes it too tempting to cut thicker and thicker pieces. Muffins are definitely helpful for portion control. My husband tends to call these cupcakes rather than muffins though. They are just that full of dessert goodness. Healthy enough for breakfast but sweet enough for dessert. Overall full of win. These are always a hit at potlucks and parties too. I once made them with the mini muffin tin for a baby shower. Adorable and devoured!

  • 2 tbl unsweetened applesauce
  • 2/3 cup unpacked brown sugar
  • 2 medium banana, mashed
  • 2 tsp lime juice
  • 1 large egg
  • 1 egg white
  • 2 cups unbleached flour
  • 1 1/2 tsp baking powder
  • 1 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • a pinch of salt
  • 1/3 cup buttermilk
  • 1/2 cup raisins, unpacked
  • 1/3 cup icing sugar
  • 1 tbl lime juice
  1. Blend together applesauce, brown sugar, bananas, 2 tsp lime juice, egg and egg white.
  2. In a separate bowl, combine flour, baking powder, pumpkin spice, cinnamon, and salt.
  3. Gently stir the banana mixture into the flour mixture. Halfway through stirring add the buttermilk and raisins.
  4. When just combined divide the batter into 12 sprayed muffin cups. Bake at 350F for 25-30 minutes or until a toothpick comes out clean from the center muffin.
  5. Cool for 10 minutes in pan then remove from pan to rack.
  6. Combine the icing sugar and 1 tbl lime juice and drizzle on top of the muffins while they are still somewhat warm.

This makes 12 muffins, each muffin has 167 calories, .8 grams of fat and 1.3 grams of fiber. These always get devoured fast in this hobbit hole. In fact moments after this picture was taken they started disappearing. I think the icing gives it that extra bit of tempting, as if banana bread was not tempting enough on its own. Enjoy!

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