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!
WHAT MAKES THIS MUFFIN RECIPE 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 MOIST BANANA NUT 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.
LET’S TALK ABOUT THAT 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.
Banana Nut Muffins with Brown Butter Glaze
Ingredients
Banana Nut Muffins
- 375 g self-raising flour sifted
- ½ tsp cinnamon
- ¼ tsp allspice
- 175 g light brown sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 eggs lightly beaten
- 3 mashed bananas approx 1 cup
- 2 tsp vanilla extract
- 100 g chopped walnuts or substitute with pecans, macadamias etc
Brown Butter Glaze
- 2 tbsp unsalted butter
- ½ cup icing sugar
- ½ tsp vanilla extract
- 1 tbsp cream
Instructions
Banana Nut Muffins
- Preheat oven to 180° celsius
- Line muffin tin with papers
- In a large mixing bowl, combine the flour, spices, sugar and half of the nuts. Make a well in the centre
- In a large jug, combine the buttermilk, eggs, vanilla, oil and bananas
- Pour wet ingredients into the dry ingredients and fold in, until just combined. Do not overmix!
- Using an ice cream scoop, scoop batter into the muffin papers
- Sprinkle with remaining walnuts
- Bake for 25 minutes, until golden (you can start the glaze while muffins are baking)
- Cool in the pan for a few minutes, then transfer to cooling rack and drizzle over glaze
Brown Butter Glaze
- In a small saucepan, melt the butter and allow it to foam and bubble for approx 5 minutes, It will start to go golden and form little brown bits on the bottom of the pan. Remove from the heat and allow to cool slightly
- Add icing sugar and vanilla to the saucepan and whisk until smooth
- Slowly add the cream, until you reach a pourable consistency
- Drizzle over slightly cooled muffins
IF YOU’VE ENJOYED THIS MUFFIN RECIPE, YOU MAY ALSO LIKE
Choc Chip Banana Sheet Cake with Caramel Pecans
The Best Homemade Cinnamon Rolls
https://applecakeannie.com/winter-spiced-apple-pancakes/
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