Turn old bananas into a tasty breakfast or snack
This is my ultimate recipe for banana muffins. I use brown butter to give a lovely caramel flavour, oats and nuts for texture and nutrition. They're fluffy on the inside with a satisfying crispy topping. Most importantly, they're super simple to make and they freeze very well.
Ingredients: (makes 12)
Banana Muffins:
140g brown sugar
10g honey
3 bananas (+ I had 1 extra I used for topping)
115g salted butter
2 eggs
60g milk
156g self raising flour
80g rolled oats
1 tsp cinnamon
1 tsp vanilla
1 tsp baking powder
30g chopped almonds (or any other inclusion of choice: chocolate chunks, pecans, walnuts etc.)
Crispy Topping:
2 Tbs rolled oats
1 Tbs ground almonds
1 tsp ground cinnamon
Method: (see photos below)
Make the brown butter: melt the butter in a pan until it starts to froth up and the centre of the froth starts to brown, immediately put the pan in cold water to stop it from burning, then leave to cool for 5 minutes.
In the meantime, peel and mash the bananas in a bowl. Then whisk in the eggs, brown sugar, milk, honey, and finally the brown butter.
In another bowl, stir all the dry ingredients together : flour, oats, cinnamon, vanilla, baking powder
Combine the dry ingredients with the wet and stir until just combined, try to not over-stir. Now is a good time to fold in any inclusions you fancy, I’ve gone for 30g chopped almonds.
Mix the crispy topping ingredients together in a bowl.
Transfer the batter evenly into muffin cases then top off with a slice of banana if you have it and a sprinkle of the crispy topping.
Bake for 20minutes at 180C or until a knife comes out clean.
Leave to cool a bit and tuck in. I recommend freezing some to have on hand at any time too.
Bon appétit!
Full Video:
More about this recipe:
Once bananas are passed their best for eating as is, I either cut them up and freeze for smoothies/sorbet or I decide I'm going to make a big batch of these to freeze and have for breakfasts/afternoon pick-me-ups, in this case I really let the bananas go fully black for maximum flavour and the best texture. These are in my opinion the ultimate banana muffins. I use brown butter for extra flavour, because why not, it adds a lovely background note of caramel. I also like to use wholesome oats for texture and nutrition as well as the flour. I've added almonds in but you can swap them out for any inclusions you fancy: pecans, walnuts, peanuts, chocolate, raisins,...
The shape of course is also up to your discretion, cook the batter in a cake/loaf tin instead if you're wanting banana bread you can slice. It will just take longer to cook in the oven, likely around 30-40 minutes so you just need to keep checking with a knife.
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