Banana-speculaas muffins

Banana-speculaas muffins

Based on 6 ratings

Esther - Mint & Oh La La

mintandohlala.com/

“I really look forward to the festive season. These muffins are perfect for an advent Sunday brunch, on Christmas Day, or simply with a cup of mulled wine or hot tea. Want to share your recipe, too? Send it to community@kitchenstories.com”

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
10
min.
Resting

Ingredients

Servings:-12+
eggs
60 g brown sugar
90 g butter (melted, divided)
bananas (ripe, divided)
1 tsp vanilla extract
200 ml buttermilk
150 g flour
1½ tsp baking powder
¼ tsp salt
1½ tsp speculaas spice
speculaas cookies (crushed)
Metric
Imperial

Utensils

  • oven
  • large bowl
  • hand mixer with beaters
  • small bowl
  • sieve
  • muffin tin
  • muffin liners
  • knife
  • wire rack

Nutrition per serving

Cal
200
Protein
4g
Fat
9g
Carb
26g

Step 1/4

  • 2 eggs
  • 60 brown sugar
  • 60 butter (melted)
  • 2 bananas (ripe)
  • 1 tsp vanilla extract
  • 200 ml buttermilk
  • oven
  • large bowl
  • hand mixer with beaters
  • small bowl

Pre-heat oven to 170°C/340°F (convection). Beat eggs until foamy and light in color. Mix sugar and part of the melted butter, then add to the egg mixture. Mash up part of the bananas and add to the egg mixture together with vanilla extract. Add buttermilk and mix well for a couple of minutes.

Step 2/4

  • 150 flour
  •  tsp baking powder
  • ¼ tsp salt
  •  tsp speculaas spice
  • sieve
  • small bowl

Combine all dry ingredients—incl. flour, baking powder, salt, and speculaas spice (instead you could use cinnamon mixed with a pinch of nutmeg, cardamom, ginger, cloves, and allspice). Sieve dry ingredients into the batter and mix until well combined. Super tasty even raw—quality control is important ;-)!

Step 3/4

Divide batter among muffin tin, lined with paper cups. Cut banana into preferred shapes, for example slices, half- or quarter-slices, then place some on top of each muffin. In a separate bowl, combine melted butter and speculaas cookies (crushed), then add to each muffin as a topping.
  • 1 banana (ripe)
  • 30 butter (melted)
  • 6 speculaas cookies (crushed)
  • muffin tin
  • muffin liners
  • knife
  • small bowl

Divide batter among muffin tin, lined with paper cups. Cut banana into preferred shapes, for example slices, half- or quarter-slices, then place some on top of each muffin. In a separate bowl, combine melted butter and speculaas cookies (crushed), then add to each muffin as a topping.

Step 4/4

Bake in pre-heated oven at 170°C/340°F (convection) for approx. 25 min., then transfer to a cooling rack. You can eat the muffins warm (which I prefer) but they can stick to the paper cups if they are too warm still. The next day, they will taste lovely if heated up in a microwave for 30 – 60 sec. They will keep in an airtight container for 3 – 4 days and stay nice and moist.
  • wire rack

Bake in pre-heated oven at 170°C/340°F (convection) for approx. 25 min., then transfer to a cooling rack. You can eat the muffins warm (which I prefer) but they can stick to the paper cups if they are too warm still. The next day, they will taste lovely if heated up in a microwave for 30 – 60 sec. They will keep in an airtight container for 3 – 4 days and stay nice and moist.