Banana Walnut Muffins with Maple Glaze
Generated with the assistance of Pantry Bliss AI
Last updated on
12
40 minutes
Prep time
15 minutes
Cook time
20 minutes
Resting time
5 minutes
These muffins are inspired by the classic banana bread, with the addition of walnuts for texture and a maple glaze for an elevated sweetness. The use of ripe bananas ensures moisture and flavour, while the glaze adds a gourmet touch. The inspiration comes from traditional Australian baking recipes that celebrate the simple yet profound goodness of bananas and nuts, reminiscent of shared family moments over tea.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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3 large ripe bananas (mashed)
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150 grams brown sugar (packed)
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50 grams granulated sugar
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125 grams unsalted butter (melted)
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2 large eggs (at room temperature)
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1 teaspoon vanilla extract
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250 grams plain flour (sifted)
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10 grams baking powder
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5 grams baking soda
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1 teaspoon salt
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100 grams walnuts (chopped)
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60 milliliters milk (at room temperature)
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80 milliliters maple syrup
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100 grams icing sugar (sifted)
Instructions
- 1. Preheat the oven and prepare the muffin tin: Preheat the oven to 190°C (375°F). Line a muffin tin with muffin cases or lightly grease each cavity with cooking spray.
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2.
Bake the muffins:
Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the centre comes out clean. Rotate the tin halfway through baking for even cooking.
Ensure internal temperature reaches 90-95°C.
- 3. Cool the muffins: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a cooling rack.
- 4. Glaze the muffins: Drizzle the prepared maple glaze over the cooled muffins using a spoon or a piping bag for precision. Allow the glaze to set for a few minutes before serving.
- 5. Combine dry ingredients: In another bowl, sift together the plain flour, baking powder, baking soda, and salt. Mix to combine and set aside.
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6.
Mix dry and wet ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix; it’s alright if some lumps remain. Gently fold in the chopped walnuts.
Overmixing can result in dense muffins; aim for a light touch when combining the wet and dry ingredients.
- 7. Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup approximately 2/3 full. This allows for rising space.
- 8. Prepare the maple glaze: In a small mixing bowl, combine the maple syrup and sifted icing sugar. Whisk until smooth and drizzling consistency is achieved. Adjust with more syrup or icing sugar as necessary.
- 9. Mix the wet ingredients: In a large mixing bowl, whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until fully combined and smooth.
Tips and Variations
- For added texture, incorporate desiccated coconut into the muffin batter.
- Substitute walnuts with pecans for a different flavour profile.
- For a spiced version, add 1 teaspoon of cinnamon to the dry ingredients.
- These muffins freeze well; wrap individually and store in an airtight container for up to 3 months.
Equipment Required
Suggested Pairings
Sides
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The acidity of fresh fruit complements the sweetness of the muffins.
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Creamy yoghurt balances the texture and sweetness of the muffins.
Drinks
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Refreshing iced tea contrasts the warmth of the muffins.
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The bubbly, citrusy notes of a mimosa enhance the brunch experience.
Other Food Dishes
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Rich espresso pairs beautifully with sweet flavours.
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Spiced chai balances the sweetness of the glaze.