#Muffin Monday: Banana Split Muffins


Banana Split Muffins are a fruity, sweet, on-the-go breakfast that remind you of your favorite classic ice cream treat!

Yields: 12 muffins



  1. Preheat oven to 350 degrees and line one cupcake pan with paper liners.
  2. In a medium bowl combine flour, sugar, baking powder, and salt until well mixed.
  3. In a separate, larger bowl, whisk egg, oil, and heavy cream until well combined.
  4. Pour wet ingredient mixture over dry ingredient mixture and stir with a large wooden spoon until a few streaks of flour remain. Fold in strawberries, bananas, and chocolate chips.
  5. Fill muffin liners 3/4 way full with muffin mix, top with a few additional chocolate chips if desired, and bake at 350 degrees for 20-25 minutes for jumbo muffins of 13-15 minutes for standard, or until a toothpick inserted in the center comes out clean.
  6. Let cool in pan for a few minutes before carefully removing and placing on a wire rack to cool completely.
  7. For the drizzle
  8. Add powdered sugar to a small bowl and add cream, one tbsp at a time, whisking until a thick glaze forms.
  9. Drizzle over tops of cooled muffins. Top with sprinkles.