dgbaking These sticky banana muffins are magnificent! They are so good that I like them much better than banana bread. The flavors are balanced and the muffin is tender and fluffy instead of being dense and heavy. The nut-sugar topping is surprisingly not too sweet and the overall taste of the muffin is not that sweet. I made these with walnuts as that is what I had on hand but feel free to do them with pecans. Let me know if you make these!
Sticky Banana Muffin
These sticky Banana muffins are to die for. They are just that delicious. They are perfect with milk. They don't last long in my house. They are also great to take to a gathering since these make 12. Double recipe if you want 24 muffins. Recipe was adapted from King Arthur website.
Equipment
- 1 12 standard cupcake/muffin pan
Ingredients
Topping
- 1 cup walnuts or pecans
- 4 tbsp butter
- 4 tbsp maple syrup
- 1/4 cup light brown sugar
- 1/4 tsp salt
- 1 tsp vanilla
Batter
- 1.5 cup all purpose flour 180g
- 3/4 cup almond flour 72g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas-1 cup mashed
- 1/2 cup light brown sugar
- 1/4 cup coconut oil
- 1/2 cup Greek yogurt or sour cream
- 1 large egg
- 1 tsp vanilla
Instructions
- preheat oven to 350 degrees
- butter your muffin pan very generously- set aside
- bring all of the ingredients, except nuts, for the topping to a pot, stir as it warms up and to melt butter, bring to boil, immediately remove from heat-add nuts and mix
- with a one tablespoon cookie scoop, fill each cavity with about 1 tablespoon of topping and set aside
- in a large bowl, bring together the two flours, the baking powder and baking soda, the salt and mix- set aside
- in a smaller bowl, bring together the bananas and sugar, beat until bananas are mashed.
- add coconut oil, greek yogurt, egg and vanilla and beat until all combined
- pour wet ingredients into dry ingredients and with a soft spatula, mix until flour is mixed in and combined and stop mixing.
- with a 3 tbsp cookie scoop, scoop batter into each cavity until you top each cavity with batter
- back for 20-25 minutes or until toothpick or knife inserted comes out clean
- store in an airtight container-at room temp for up to three days
Notes
Flour- Can use all – all purpose flour if you don’t have any almond flour. Almond flour gives it such a lovely fluffy texture though so the texture will change but it will still be a wonderful muffin.
Kitchenaid 9 speed
Standard Muffin Pan
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