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Preheat oven to 375 degrees. Prepare a 12-cup muffin tin by greasing well or using cupcake liners.
Peel bananas then break into pieces and place in a mixing bowl. Using the back of a fork, mash the bananas (some lumps are OK but we’re looking for a pretty wet mash).
Add egg, sugar, vanilla and oil then mix until very well combined with a whisk.
Add baking soda, baking powder and salt then mix well.
Add flour then mix until just combined (do not overmix).
Spoon batter evenly into muffin tin then sprinkle with Cinnamon Streusel Topping.
Bake at 375 degrees for approximately 25 minutes or until centers of muffins are firm when pan is jiggled.
Allow muffins to cool 5 minutes (in pan) then drizzle with Simple Vanilla Cream Icing (optional).
Cool completely (still in the pan) then store at room temperature.
Add all ingredients to a small bowl. Break up brown sugar if hard lumps are present.
Cut butter into dry ingredients until only small lumps remain (I just use my fingers but the back of a fork or pastry cutter will work).
Combine powdered sugar, vanilla and ONE tablespoon cream then whisk until smooth. Add more cream as necessary until desired consistency is reached.