Caramel Banana Muffins

Caramel Banana Muffins

This is one of my go-to recipes whenever I have bananas that are at the overripe stage.   They are easy to make and freeze well after the icing has set.  I like to wrap them individually and then store them in a gallon size freezer bag.  When the kids pack their lunches, they just pull one out of the freezer.  They defrost by lunch time.  I love the glaze, so I usually double it when I make muffins.  You can double the recipe and bake it in a large jelly roll pan.  I have taken these lovely muffins to many gatherings and received rave reviews each time. I’ve even tried them with 1/2 wheat flour. Either way they are delicious!

Caramel Banana Muffins
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
Cupcakes
  • ¼ c. shortening
  • 1 c. sugar
  • 1 egg
  • 1½ c. mashed bananas
  • 1 tsp. vanilla
  • 1½ c. flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
Caramel Icing:
  • 2 Tbl. butter
  • ¼ c. packed brown sugar
  • 1 Tbl. milk
  • ½ c. confectioners' sugar
Instructions
  1. In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture. Fill muffin cups. Bake at 350* for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  2. For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in powdered sugar. Transfer to a small re-sealable plastic bag; cut a small hole in a corner of the bag and drizzle over muffins. Makes: 12 muffins or 6 jumbo muffins.
Notes
Tips: I love the glaze, so I double it when I make muffins. UPDATE: A double batch will also fit in a large cookie sheet with sides. I baked it for 19 minutes.