Name: Banana Muffins with Whipped Cream, Cream Cheese Glaze & Crushed Peanuts
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 ½ cups mashed ripe bananas (about 3 large, 385 g); ¼ cup cooking oil (60 ml); ¼ cup melted unsalted butter, cooled (60 g); ¼ to ½ cup granulated sugar (50–100 g, to taste); ½ cup packed light brown sugar (100 g); 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour (250 g); 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon cinnamon (optional); Whipped cream, for topping; Cream cheese glaze, for topping; Crushed peanuts, for topping; Optional: vanilla biscuits or fresh fruit for topping

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I made these soft and moist banana muffins and topped them with a creamy mix of whipped cream, a tangy cream cheese glaze, and crunchy crushed peanuts. The natural sweetness of ripe bananas blends perfectly with the buttery texture, creating muffins that are both rich and tender. Sometimes, I switch up the toppings by adding crushed vanilla biscuits or slices of fresh fruit — both options work beautifully and add their own twist. Banana Muffins with Whipped Cream, Cream Cheese Glaze & Crushed Peanuts

Why You’ll Love This Recipe

I love how easy and forgiving this banana muffin recipe is. The ripe bananas make the muffins naturally sweet and moist, while the mix of butter and oil gives a balanced texture — soft inside with a delicate crumb. I also like that I can adjust the sweetness depending on my taste and use whatever topping I’m in the mood for. These muffins work well as a breakfast treat, an afternoon snack, or a light dessert.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 ½ cups mashed ripe bananas (about 3 large, 385 g)
¼ cup cooking oil (60 ml)
¼ cup melted unsalted butter, cooled (60 g)
¼ to ½ cup granulated sugar (50–100 g, depending on sweetness preference)
½ cup packed light brown sugar (100 g)
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour (250 g)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
Whipped cream, for topping
Cream cheese glaze, for topping
Crushed peanuts, for topping
Optional: vanilla biscuits or fresh fruit for topping

Directions

I start by preheating my oven to 180°C (350°F) and lining a 12-cup muffin pan with paper liners.
In a large bowl, I mash the ripe bananas until mostly smooth. Then I add the oil, melted butter, both sugars, eggs, and vanilla extract, whisking until everything blends well.
In another bowl, I combine the flour, baking soda, baking powder, salt, and cinnamon (if using).
I fold the dry ingredients into the wet mixture gently until just combined — I never overmix, as that keeps the muffins light.
I spoon the batter evenly into the muffin cups, filling each about two-thirds full.
I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let them cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
When cooled, I top each muffin with whipped cream, drizzle over some cream cheese glaze, and sprinkle with crushed peanuts.

Servings and Timing

This recipe makes about 15 muffins.
Prep time: 15 minutes
Bake time: 18–22 minutes
Total time: around 35–40 minutes

Variations

Nut-Free Version: I skip the crushed peanuts and top with vanilla biscuit crumbs or toasted coconut.
Chocolate Twist: Sometimes I fold in ½ cup of chocolate chips before baking.
Fruit Version: I add diced strawberries or blueberries for a fresh and fruity flavor.
Spiced Muffins: A touch of nutmeg or cardamom adds warmth and depth to the flavor.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to 1 week. For longer storage, I freeze the muffins (without toppings) for up to 3 months. When I want to enjoy one, I thaw it at room temperature or reheat it in the microwave for about 15 seconds. If I want the top slightly crisp, I warm it in the oven at 160°C (320°F) for about 5 minutes.

FAQs

How ripe should the bananas be?

I always use very ripe bananas with lots of brown spots — they’re sweeter, softer, and give the muffins their perfect flavor and texture.

Can I make this recipe without butter?

Yes, I can replace the melted butter with an equal amount of oil. The muffins will be a bit lighter but still moist and delicious.

How can I make the muffins more fluffy?

I make sure my baking soda and baking powder are fresh and avoid overmixing the batter. Letting the batter rest for 5–10 minutes before baking can also help.

Can I add nuts or chocolate chips inside the batter?

Absolutely. I sometimes mix in chopped walnuts, pecans, or chocolate chips for added texture and flavor.

What’s the best way to serve them?

I like serving them slightly warm with the toppings freshly added. They’re perfect with coffee, tea, or as a light dessert.

Conclusion

I love how these banana muffins turn out every time — soft, flavorful, and easy to customize. Whether I keep them simple or dress them up with whipped cream and glaze, they always satisfy my craving for something homemade and comforting. They store well, freeze beautifully, and make a great treat for any occasion.