For the muffins:
2-3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
1/2 cup chopped nuts (walnuts or pecans)
For the glaze:
1/2 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the ripe bananas.
Add the granulated sugar, melted butter, and vanilla extract to the mashed bananas. Mix well.
Sprinkle the baking soda and salt over the banana mixture and mix again.
Gradually add the all-purpose flour to the mixture, stirring until just combined. Do not overmix.
Fold in the chopped nuts.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once the muffins are baked, remove them from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a bowl. Adjust the milk to achieve your desired consistency.
Drizzle the glaze over the cooled muffins.
Allow the glaze to set before serving.