Banana Muffins from Scratch with Yummy Caramelized Nuts

I love these Yummy banana muffins with caramelized nuts for several reasons. For starters they are lower sugar then most recipes which makes me feel less guilty when I eat three in one sitting. They use simple from scratch ingredients that I keep on hand in my pantry and they come together quickly with a few tricks that really amp up the flavor.

A Few Tips for These Yummy banana muffins with caramelized nuts

1. Use a high quality butter for best results, I like to use Kerrygold butter.
2. I prefer to use Brown Raw Cane Sugar
3. You can use honey instead of maple syrup if preferred.

Ingredients:

Flour: I use an organic all purpose flour. You can use whatever you have on hand.

Baking Soda:

Salt: I like to use Redmond Real Salt. I also like to add a little flaky salt to the top of the muffins before baking.

Bananas: You want them to be very ripe for best results.

Raw Brown Cane Sugar: I like to use the brand from my local sprouts.

Butter: I buy Kerrygold butter in bulk from my local Costco for the best price.

Eggs: At room temperature.

Vanilla: Pure Vanilla Extract.

Pecans: Chopped.

Cinnamon:

Cardamon: This is optional but I do like to add it for extra flavor

Oats: Whole rolled oats

Maple Syrup: I prefer darker maple syrup. I think it has more depth of flavor.

Instructions.

To make these banana muffins with caramelized nuts. Preheat oven to 375 degrees.

In a large bowl mix flour, baking soda, cinnamon, cardamon, salt and oats.

In a smaller bowl mash bananas and add browned butter. (Browning the butter is optional but I think its 100% worth the time.) To do this heat a small saucepan over medium high heat and add butter. Your gonna want to keep the butter moving after it melts to avoid burning it. I usually do this by swirling my pan or you can take a spoon and stir while it slowly starts to brown. Its really easy to burn so your gonna want to keep an eye on it the whole time. Typically it takes about 5 minutes and it will make your kitchen smell AMAZING! let the butter cool for a minute or two and then add vanilla, sugar, eggs and maple syrup. Mix together.

Add dry ingredients to wet mixture and stir till everything is evenly combined. Be careful not to over mix.

Toast the chopped pecans by melting a little butter in a pan and adding the nuts. Make sure to stir constantly so they don’t burn. Keep on medium high heat while stirring for 4-5 minutes until very fragrant and then take off heat.

Add the toasted pecans to the batter mixture and mix till just combined.

In a small bowl mix 1/4 cup raw cane sugar and 1/2 teaspoon cinnamon.

Grease a muffin tin with butter or oil and add batter to each tin till its 2/3 full. You can also use muffin liners if you prefer. Top each muffin with a little of the sugar & cinnamon mixture. Sprinkle a little flaky salt on top.

Put in oven and bake for 15-20 minutes until toothpick comes out clean.