Banana Nut Muffins with Brown Butter Glaze

Put away the mixer and grab those spotty, brown bananas, because these deliciously fluffy and moist Banana Nut Muffins are mixed by hand and ready in 30 minutes! 

You know mornings are going to be great, when they're started with a warm, fluffy, homemade muffin!  And what better muffin to start the day with, than these ahhhmazing Banana Nut Muffins with a nutty Brown Butter Glaze.

One of the reasons I love this muffin recipe, is that you can make them without plugging in your mixer.  Perfect for an early morning baking sesh, especially when everyone else is in bed (my favourite time to bake!), because you're not going to wake anyone else up.  However, I can pretty much guarantee that as soon as they smell those warm, spicy banana muffins, they'll be up in no time!

I've always loved sending my boys off to school with something baked from home (now I'm sending them off to Uni/work!).  But there's been many a morning that I've gotten up and realized there's nothing in the house.  Muffins have been my fallback, because I can make them without making a noise, they're quick and easy to make and it's sooo nice to take warm muffins to school!

Why These Muffins Are So Good

• No mixer required!
• Quick and easy to make.
• Muffins are fluffy and moist, with perfect crispy muffin tops
• Regular, everyday ingredients.
• Use up those old bananas nobody's going to eat!

INGREDIENTS FOR These MUFFINS

SELF RAISING FLOUR

Using self-raising flour means you don't need to add any other rising agent.  Just make sure you sift it beforehand.

CINNAMON, ALLSPICE AND VANILLA

This trio gives my muffins the most amazing flavour!  Lovely warm spices, along with the best flavour of all time -vanilla! I use Nielsen Massey Vanilla Extract for the richest vanilla flavour.

BANANAS

Probably the most obvious ingredient, bananas add sweetness, moisture and flavour.

LIGHT BROWN SUGAR

For another level of sweetness, giving these Banana Nut Muffins a richer, caramel flavour.

BUTTERMILK

I love using buttermilk in my muffin recipes, as it makes them soooo light and fluffy, giving them the most lovely, tender crumb.  It has a slight tang, which I also love in any banana cake recipe.

VEGETABLE OIL

Using vegetable oil in a muffin recipe will also contribute to the tenderness and moistness of these deliciously fluffy muffins.

EGGS

I use large, room temperature eggs for my Banana Nut Muffins.  Eggs contribute to the flavour of the muffins, while also giving them structure.

WALNUTS

Give these banana muffins a gorgeous, nutty crunch.  Feel free to swap them for pecans or macadamias, chocolate chips...or just leave them out.

HOW TO MAKE MOIST, FLUFFY MUFFINS

There's nothing better than a fluffy, moist muffins, but they can quickly turn to bricks if you don't follow some simple rules.

• Don't overmix!  Fold the wet ingredients into the dry ingredients until just combined.  Mixture will look lumpy, but that's fine.
• Use buttermilk -it helps them rise, stay moist and it gives a lovely soft crumb.
• Use paper liners -it provides another layer of protection and keeps the muffins soft.  If you'd prefer a crunchier muffin, you can skip this step and just grease the pans.

BROWN BUTTER GLAZE

Brown Butter Glaze has the sweetest, nutty flavour that elevates these Banana Nut Muffins to the next level!  It's a simple glaze that needs just 4 ingredients, is made in a saucepan and takes about 8 minutes!  So easy!  Plus, it sets with a sugary crust and is so, so perfect for the crunchy muffin tops.

IF YOU'VE ENJOYED THIS MUFFIN RECIPE, YOU MAY ALSO LIKE

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