Golden banana muffins with a perfect lil’crunch. Delicious, fluffy and with a soft centre that will disappear in seconds. These are the banana muffins of your dreams.
Your picky eaters will love them. Your husband who hates bananas(like my husband) will love them. Your hungry morning tummy and your late-night-snack tummy will fight over them.
When I first moved to Hawaii with my mother, at the age of four, we lived in a tent on the beach. We had a cat. I slept in pajamas that could otherwise have been called a bikini, and first thing in the morning I would unzip the tent flap and run into the ocean. It was a beautiful childhood. Throughout our years on the island, we lived in quite a few houses- yes, all the rest were actual houses. One of my favorites was a place on Weli-Weli track, in Poipu. It was just a few minutes from some of the most popular beaches, and there was a huge square of workable garden space in the backyard.
My friend lived down the street, and we would alternate houses to play at. Hers was one of those that I never wanted to leave when my mom came to get me. Her mother had a set day every week that they would bake banana bread on, and I always loved that day. I remember thinking- when I’m big, I’m going to make banana bread every week just like this!
Now, I could definitely call myself “big”- I’m married, I have two little kids, and a kitchen of my own, and guess what?! I bake every week…really, much more than that!
Before we get to the recipe, some Q’s you might have….
Why use ugly brown bananas that look scary?
Because, my friends, those brown bananas will produce rich banana oils that give your cake all of its flavor. The brown ones are often half price at the store, and I bring them home and put them on a plate in the fridge to let them ripen even more until I am ready to bake. Of all the times I’ve made this recipe, it has come out the best with the brownest bananas.
Should I throw my extra brown bananas away? I don’t need them all……
No! Peel them and cut into pieces, and place in a ziplock bag in the freezer. Next time you want to make these muffins, you can defrost them and mash as normal!
What if I don’t have Amaretto Liquor?
You can use vanilla. I didn’t buy a bottle of this stuff till I got a recipe for Lemon Amaretto Cake(coming soon!), that is the best cake ever, so now I always have it on hand, and the flavor addition is great!
Could I jazz these muffins up?
Of course you can! If you don’t want to use glaze, you can keep them plain, they are delicious just like that. Or go for a crumb topping, add in chocolate, chips, or pecans/walnuts.
Fluffy Banana Muffins with Coffee Amaretto Glaze
- 2 c sifted flour
- 3/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp salt
- 1/2 c Canola oil
- 1 c sugar filled almost to the top
- 2 eggs
- 4-5 or 1 1/2 cup bananas
- 1/3 c or 70 g sour cream
- 1 tsp amaretto liquor
Coffee Amaretto Glaze
- 1/3 c confectioners sugar- powdered sugar
- 1 1/2 tsp Oil
- 1/2 tsp amaretto liquor
- 1/2 tsp coffee
- 1 tsp hot water
- Whisk together flour, baking soda, baking powder, and salt in a bowl.
- In a mixer, beat oil and sugar. Add eggs and mix until light and fluffy. Add liquor. Pour in flour mix.
- In the bowl the flour was in, mash bananas. Add in sour cream. Add to mixer and mix JUST UNTIL COMBINED. Scrap sides and mix for another second. Don't over mix.
- Pour into muffin tins- fill 3/4 full. Bake at 175c. for 25-30 minutes, until tops are golden brown. Test with toothpick should come out clean.
- Dissolve coffee in 1 tsp hot water. Combine all ingredients. Drizzle over muffins WHEN COOLED. The glaze will not harden correctly if the muffins are hot. I know its hard to wait! Eat a muffin in the meantime 🙂
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