Maple Brown Sugar Banana Muffins are the best sweet treat to start your day with! Soft, fluffy, moist banana muffins are topped off with an easy to make maple glaze. This simple muffin recipe is hassle-free and always yields the very best results!

photo of banana muffin cut in half

Banana Muffins

If you love our reader favorite Banana Bread, you’re going to love these muffins even more! I think it’s safe to say that I’m obsessed with these banana muffins. They’re soft, sweet, fluffy, moist, and made even more delicious with a drizzle of maple syrup on top! What makes them so amazing is the combination of bananas and brown sugar. Both of these key ingredients work in tandem to create the very best sweet flavor and level of moisture. Plus, they’re super quick and easy to make which is always nice. Even beginning home bakers can whip up a batch of these glazed muffins with ease!  If you love all things banana try our Banana Cake too!

Can I Add Anything to These Banana Muffins?

Sure! A sprinkle of walnuts or chocolate chips would be great additions to these versatile muffins.  You could also add a teaspoon or two of maple extract or banana extract for extra banana or maple flavor, or both!

How to Make Maple Brown Sugar Banana Muffins

Prepare. Preheat your oven to 375°F. Line a muffin tin with paper liners.
1. Mix the wet ingredients. Combine the bananas, brown sugar, milk, butter, maple syrup, egg, and vanilla extract in a large bowl until combined.
2. Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, and allspice.
3. Combine the wet and dry ingredients. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
4. Bake. Spoon the batter into the muffin tins, filling each cup about two-thirds full. Bake for five minutes, then reduce the heat to 325°F and continue baking for another 15-20 minutes.
5. Make the glaze. In a small bowl, sift the powdered sugar to remove any clumps. Pour in the maple syrup and vanilla, then whisk in the milk 1 TBSP at a time until smooth and creamy.
6. Let the muffins cool. Once the muffins are done, remove them from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
7. Glaze them. Drizzle the maple glaze over the cooled muffins and let it set for 10 minutes. Add another drizzle of glaze if desired before serving.

photo collage how to make banana muffins

Storing Maple Brown Sugar Banana Muffins

In an airtight container at room temperature, these banana muffins (without the glaze) will stay fresh for up to 1 week.

Ingredient Notes for Maple Brown Sugar Banana Muffins

Bananas – They should be soft and overripe. Once they’re soft to the touch and have multiple brown spots, they’re ready to be mashed up for this recipe. If you have any left over, use them to make my favorite Banana Bread!
Maple Syrup – You can use pure maple syrup if possible, however regular pancake syrup will work too.
Vanilla Extract – Pure vanilla extract will create the best flavor. However, imitation vanilla extract can always be used if you’re baking on a budget!
All-Purpose Flour – When it comes to baking, it’s always best to spoon the flour into your measuring cup. If you dip the cup straight into the container or bag of flour, you’ll end up packing it. Packed flour is too much flour!
Spices – I use cinnamon and allspice to warm things up a little bit. To make these muffins even more fall flavored, feel free to sprinkle in some nutmeg as well.

banana brown sugar maple muffins on a plate with glaze

Enjoy!

~Nichole

5 from 4 votes

Maple Brown Sugar Banana Muffins

Maple Brown Sugar Banana Muffins are the best sweet treat to start your day with! Soft, fluffy, moist banana muffins are topped off with an easy to make maple glaze. This simple muffin recipe is hassle-free and always yields the very best results!
 
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings 12

Ingredients 

  • FOR THE MUFFINS:
  • 2-3 Overripe Bananas 1 Cup once mashed, mashed
  • 1/2 Cup Light Brown Sugar packed
  • 1/4 Cup Milk
  • 4 Tablespoons Salted Butter melted
  • 2 Tablespoons Maple Syrup
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 3/4 Cups All Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Allspice
  • FOR THE GLAZE:
  • 1 1/2 Cups Powdered Sugar
  • 1/4 Cup Maple Syrup
  • 2 Tablespoons Milk
  • 1 teaspoon Vanilla Extract

Instructions 

  • Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with paper liners or grease with butter or cooking spray.
  • In a large bowl, combine the bananas, brown sugar, milk, butter, maple syrup, egg, and vanilla extract. Mix well until all the ingredients are thoroughly combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, and allspice.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake for five minutes then reduce the heat to 325 and continue baking for another 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • While the muffins are baking, prepare the maple glaze. In a small bowl, sift the powdered sugar to remove any clumps, pour in the maple syrup and vanilla then whisk in the milk 1 tablespoon at a time until smooth and creamy.
  • Once the muffins are done, remove them from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
  • Drizzle the maple glaze over the cooled muffins and let it set for 10 minutes then add another drizzle of glaze if desired before serving.

Video

Notes

NOTE ON MUFFIN PAN: I used a bakery-size muffin tin but I’ve made them in a regular-size pan as well, just adjust the final cooking time to 5 minutes less for the regular size.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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7 Comments

  1. Hi! I’m making these for Christmas right now, should I freeze the muffins after cooking to help them last or should I freeze the batter and bake them closer to the date? Thank you!

  2. Have you tried this batter in a traditional loaf pan? And then glazed the loaf? If I were to do that, would you recommend any changes?