About the Recipe
Oh how I love to make muffins. Perfect individual servings enjoyed for breakfast or as a snack. Always best warm and fresh out of the oven, but also amazing because they can be frozen and easily thawed for a quick on-the-go boost. I have always been a muffin lover, but after having kids they have turned into a weekly bake. Perfect to grab when little tummies are in the need of a snack or even when adult tummies need something fast and easy. On the top of our muffin flavor list: banana.
In my house, we get excited at the sight of browning bananas because we know they will magically get turned into some sort of delicious muffin creation. I personally love banana muffins because they are always so wonderfully moist and sweet and can be paired with chocolate, or berries or mixed into any other fantastic combination. For this particular recipe I had some left over praline that I had made for my praline chocolate mousse, and I certainly did not want it to go to waste. At the same time, we had these marvellous browning bananas sitting on our kitchen counter just screaming to be used for something. Since praline is made of nuts and sugar, I decided to pulverize what praline I had left and used it to replace some of the granulated sugar the original recipe called for. The result, delicious banana muffins as you know them, with a nutty caramel twist.
We certainly loved this recipe, we may even add in some chocolate chips next time. Let me know if you give them a try.
3 ripe Bananas (mashed)
2 cups All-Purpose Flour
3/4 cup + 2 Tablespoons Praline Sugar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 cup Vegetable Oil
1 Teaspoon Vanilla Extract
Preheat oven to 325F and line a muffin tin with paper or silicone muffin cups. Alternatively, if you do not have muffin cups, you can butter the tin and powder with flour to make it non-stick. Just make sure to properly tap out the flour so that there are no clumps.
In a large bowl mash your bananas until puréed. Try and mash until you have very few chunks left. Add in the egg, vegetable oil and vanilla and beat the mixture until smooth.
In a separate bowl, sift the flour and baking soda making sure to smooth out any chunks. Mix in the salt, granulated sugar and 3/4 cup praline sugar (keeping the remaining 2 Tablespoons separate).
Once you have both the wet and dry mixtures prepared, slowly add the flour mixture to the banana mixture one cup at a time making sure to mix well. When you have a smooth mixture spoon into the muffin cups.
Sprinkle each muffin with the remaining praline sugar before baking.
Bake muffins for 20-25 minutes until golden brown or until toothpick inserted into the middle comes out clean.
Muffins can be stored in an airtight container for up to 5 days or frozen. To thaw, leave at room temperature overnight or microwave for 15-20 seconds.