Salted Maple Banana Muffins

• Ripe bananas2 medium (about ¾ cup mashed / 180 g)
• Brown sugar¾ cup (150 g)
• Butter, melted9 tablespoons (125 g)
• Eggs2 (100 g)
• Vanilla extract2 teaspoons (8 g)
• Milk⅔ cup (160 g)
• Maple syrup3 tablespoons (45 g)
• Flour2 cups (250 g)
• Baking powder2 teaspoons (8 g)
• Baking soda½ teaspoon (3 g)
• Salt½ teaspoon (3 g)

• Flour½ cup (65 g)
• Brown sugar¼ cup (50 g)
• Cinnamon½ teaspoon (1.5 g)
• Saltpinch
• Butter, melted3 tablespoons (42 g)

• Powdered sugar½ cup (60 g)
• Maple syrup2 tablespoons (30 g)
• Milk1–2 teaspoons, to thin
• Saltpinch

Preheat the oven to 425°F (220°C). Line a muffin pan with 12 liners.

In a large bowl, whisk together mashed bananas, brown sugar, melted butter, eggs, vanilla, milk, and maple syrup for 2–3 minutes until smooth and fluffy. Add in the flour, baking powder, baking soda, and salt. Fold gently until just combined.

In a small bowl, mix the streusel ingredients until crumbly. Divide batter evenly between liners, filling to the top. Sprinkle about a tablespoon of streusel on top of the portioned muffins.

Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 14–16 minutes until golden and a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Whisk the maple glaze ingredients until smooth and drizzle over the muffins once they’ve cooled to room temperature.