These tasty banana muffins made with brown sugar offer incredible flavour and richness.
- Prep time 10 minutes
- Total time 1 hour & 20 minutes
- Portion size 6 servings
Ingredients
Frosting:
Muffins:
Method
Frosting
In bowl, using electric mixer on medium-high speed, beat butter, brown sugar, icing sugar and vanilla until pale and fluffy, 2 to 3 minutes. Set aside in refrigerator (remove from refrigerator 10 minutes before using).
Muffins
Preheat oven to 375°F; line 6-cup muffin tin with paper liners; place on baking sheet and set aside.
In small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In medium bowl, mash bananas with fork. Whisk in brown sugar, butter, egg and vanilla until smooth. Whisk in reserved flour mixture just until combined. Scrape batter into prepared muffin cups until three-quarters full.
Bake until cake tester inserted in centres of muffins comes out clean, 22 to 25 minutes. Let cool completely, about 45 minutes.
Top muffins with reserved Frosting.
Make-ahead Tip
Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Nutritional facts Per serving: about
- Iron 1.4 mg
- Fibre 2 g
- Sodium 400 mg
- Sugars 48 g
- Calories 480
- Total fat 21 g
- Cholesterol 85 mg
- Saturated fat 13 g
- Total carbohydrate 69 g
