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!
Servings: 12
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