Banana-speculaas muffins

Banana-speculaas muffins

Based on 9 ratings

"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."

Difficulty

Easy 👌

Preparation

20 min

Baking

25 min

Resting

10 min

Ingredients

2Servings
eggs
10 g
brown sugar
15 g
butter (melted, divided)
½
bananas (ripe, divided)
tsp
vanilla extract
33⅓ ml
buttermilk
25 g
flour
¼ tsp
baking powder
tsp
salt
¼ tsp
speculaas spice
1
speculaas cookies (crushed)
MetricImperial

Utensils

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

How-To Videos

homemade-buttermilk

Homemade buttermilk

homemade-vanilla-extract

Homemade vanilla extract

homemade-brown-sugar

Homemade brown sugar

how-to-crumble-cookies-neatly

How to crumble cookies neatly

Nutrition per serving

Cal200
Fat9 g
Protein4 g
Carb26 g
  • Step 1/4

    • eggs
    • 10 g brown sugar
    • 10 g butter (melted)
    • bananas (ripe)
    • tsp vanilla extract
    • 33⅓ 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

    • 25 g flour
    • ¼ tsp baking powder
    • tsp salt
    • ¼ 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.
    • banana (ripe)
    • 5 g butter (melted)
    • 1 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.

  • Enjoy your meal!

    Banana-speculaas muffins

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