You know those times when you impress even yourself? Well thats how I felt when i bit into one of these. Trust me, make them dairy, brown the butter, add the milk. You’ll be eating these for breakfast anyways. SO GOOD!! And yes, for those of you who noticed, im using Dental Decks as a pedestal. lol
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tbsp vanilla sugar
- 2 tbsp honey
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups mashed bananas (about 2 big bananas)
- 1 large egg
- 3 cardamom pods, lightly crushed
- 8 tablespoons (1 stick) unsalted butter, melted and browned
- 1/4 cup whole milk
- 2 tbsp dry cranberries
- 2 tbsp dry oatmeal
- 2 tbsp slice almonds or chopped walnuts
- 1 tbsp honey
In a saucepan, melt one stick of butter with the 3 cardamom pods and let it cook over medium/low heat till it browns. Remove the cardamom pods and add the 1/2 the mashed banana’s and honey, and allow the banana’s to brown, about 5 minutes. Remove from heat.
In a separate mixing bowl, combine the rest of the banana’s, the mashed bananas & butter, egg, and milk until incorporated. Be sure to grab all the brown bits at the bottom of your saucepan – that’s where the flavor is!
Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin).
Spray a Muffin Tin with Baking flavored PAM so the tops don’t stick when they rise, and line with cupcake liners. Divide the batter among the prepared muffin cups, filling each about 3/4 full.
Combine the topping ingredients and divide evenly over each muffin, about 1 tbsp/muffin.
Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with no crumbs, about 30 minutes.
Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
Cook’s Note: The muffins can be stored in an airtight container for up to 4 days.
recipe adapted via foodnetwork.com