Another banana muffin recipe??? Ho Humm…N.O.T. !!! Healthier Ingredients ✔ Moist ✔ Delicious ✔ Orange Flavor ✔ If you like oranges and have extra ripe bananas sitting on your counter, stop everything and make these muffins ~ NOW!!!
If you are not a fan of banana muffins, these Glazed Orange Banana Muffins do not taste like banana ~ lots of orange flavor from the zest in the muffin and the orange juice in the glaze. Give these muffins a try and you might be surprised that you love them!
This recipe is was inspired by Ina Garten’s “Old Fashioned Banana Cake with Cream Cheese Frosting” but my version is lightened up quite a bit with whole wheat flour, less sugar, coconut oil, greek yogurt and a nice orange glaze instead of a thick cream cheese icing. I also turned them into nice portable muffins instead of a cake.
I love citrus flavors but my husband does not, so I used half the orange zest in the muffin and half the orange juice in the glaze but feel free to use the zest of one orange and 2 tbsp of orange juice for the glaze if you and your family are orange lovers. By the way, my husband never noticed the orange flavor…my lips are sealed until he reads this post 🙂 My NEW favorite way to use up overripe bananas. Hope you enjoy them as much as I do.
NOTE: You could also add a cup of chocolate chips to create an amazing orange chocolate muffin! How many of you love that combination!!
Glazed Orange Banana Muffins
2 ripe bananas, mashed
½ cup white sugar
½ cup brown sugar, not packed
½ cup melted coconut oil
2 extra large eggs, room temperature
½ cup plain greek yogurt
1 tsp vanilla
Grated Zest of one orange
1 cup white flour
1 cup whole wheat flour
1 tsp baking soda
½ tsp sea salt
1 tsp baking powder
½ cup walnuts, chopped
12 walnut pieces (for decorating)
1 cup icing sugar
2 TBSP orange juice
1. Preheat oven to 375 degrees. Line muffin tin with muffin liners. Set aside.
2. In a mixing bowl, mix bananas and sugars on low speed until combined. On low speed, mix in the oil, eggs, yogurt, vanilla and orange zest. Mix until smooth.
3. In separate bowl, sift together the flours, baking soda, salt and baking powder. With mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined. Stir in the walnuts and mix just until combined.
4. Using an ice cream scoop, add scoops of batter to your muffin liners, fill to almost the tops of the muffin liners. Bake for 18 – 20 minutes or until a toothpick inserted in the center comes out clean. Remove from muffin tin and cool on a cooling rack.
5. Once cooled, mix the icing sugar and orange juice until smooth. Dunk the top of each muffin into the glaze mixture, allowing the excess glaze to drip off. Decorate each muffin with a walnut piece. Enjoy!
Loving this Life Living “Around the Bay” ~ DD