Glazed Zucchini Bread Banana Muffins
These super-soft zucchini muffins are exploding with banana flavor and covered every inch in an irresistible cream cheese glaze.---no one will ever guess they're healthy!
Servings 1 dozen muffins
Ingredients
- MUFFINS:
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 medium ripe banana mashed
- 1 cup coconut sugar or brown sugar
- 1/4 cup vegetable oil
- 1/2 cup greek yogurt
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini
- CREAM CHEESE GLAZE:
- 2 oz cream cheese softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Make the muffins: Preheat oven to 425F and lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, combine flour, baking powder, salt, and pumpkin pie spice. In a separate bowl, whisk mashed banana, sugar, oil, yogurt, eggs, milk, and vanilla until smooth. Gently fold flour mixture and shredded zucchini into liquid, stirring until just combined.
- Fill muffin cups to brim with batter and smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 16-17 minutes or until a toothpick comes out clean.
- Cool muffins in pan 5 minutes, then transfer to a wire cooling rack to cool completely.
- Make the glaze: Place cream cheese, sugar, and vanilla in a small bowl. With a handheld electric mixer, beat on medium speed until creamy. Beat in just enough milk to make a drizzling consistency.
- Drizzle cream cheese glaze over cooled muffins and enjoy immediately!
Notes
Muffins are best if served immediately after they are glazed. Un-glazed muffins may be stored in an airtight container at room temperature up to 3 days.