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Banana Bread Muffins

What could be better than a batch of oven-warm Banana Bread Muffins? Maybe a batch of banana bread muffins recipe with a rich and tangy cream cheese swirl and icing on top? It's the perfect answer to your Banana Bread craving as it cooks in 18 minutes only! Make these today and you'll be FOREVER in love with them!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 139 kcal
Course: Dessert , Breakfast , Snacks , Baked Goods , Brunch
Cuisine: American

Ingredients

  • Banana Bread Recipe RECIPE HERE (made with whole wheat, white wheat or all-purpose flour)
For the glaze
  • 6 ounces cream cheese
  • 1 teaspoon vanilla
  • 2/3 cup confectioner’s sugar
Filling
  • 1 egg added to half the cream cheese icing above
For the glaze
  • 2-3 tablespoons milk To thin it out
Topping
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped nuts (almonds, walnuts, hazelnuts, pecans..any or a combo)
  • 1/4 cup chocolate chips

Notes

  • As with our Chocolate Banana Chocolate Chip Cake and Whole Wheat Banana Bread, it is crucial to use very ripe bananas.
  • Mashing the bananas for the batter makes for a luscious banana bread muffin, however you may opt for some chunks if you want them that way. 
  • When dividing the batter for the muffins, make sure you fill 2/3 of the way before adding the cream cheese layer. You want a thick base to hold the layer. 
  • When making the Cream Cheese Icing, double the amount and separate them into two bowls. Use one as a filling and the other as icing on top.
  • The streusel is optional but so GOOD!
  • Keep an eye on them while baking. Usually takes anywhere between 18-22 minutes depending on your oven.
  • Let the banana bread muffins cool for 8 minutes before removing them and serving.
  • Glaze while still warm.
  • It's important to use ripe bananas as they're impeccably flavorful and sweet. These components are essential for a good banana bread. Also, they're easier to mask :)
  • Once cooled down completely, store the muffins on the counter for 12 hours, and in the fridge for longer--up to 5 days. You can freeze the muffins once they've cooled completely and wrapped well.