Banana and Blackberry Muffins with Browned Butter Glaze

Bananas is one of those wired fruits which you either love or hate. I out household we hate them, but due to their high level of carbohydrates I alway eat one after my training pass. Sunday evening I realized that I had bought new bananas without eating the old ones first, so I decided to use the old ones for some kind of cake. I never bake anything containing bananas so I did not have any recipes and I therefore had to ask my Facebook friends and search the web, and in the end it ended up the with a combination of several recipes 🙂

If you are more into chocolate than blackberries, you can of cause change that part of the recipe, but if you do that, I would recommend that you chop the chocolate and fold it into the batter instead of placing it in the middle, like the blackberries.


Ingredients (12 muffins)

1/3 cup butter, melted

2 cups flour

1 tsp. baking powder

1/2 tsp. soda

1 pinch of salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 cup sugar

1 tsp. vanilla extract

1 tsp. honey

2 eggs

1/2 cup milk

2 large bananas, ripe

45 blackberries, fresh or frozen



1 stick butter

1/4 cup sugar


Place bananas in a bowl ans mash well. Set aside while preparing the rest.

Shift flour, baking powder, soda, salt cinnamon and nutmeg into a bowl. Add sugar and mix well. In a second bowl, with a folk, beat together eggs, vanilla extract, honey, butter and milk.

Add the bananas to the egg mixture and stir to combine. Pour the flour mixture into the egg mixture in three steps, folding gently between each.

IMG_1234 IMG_1235

Line standard muffins tins with paper liners. Fill each paper line with 1 tsp. of the banana batter. Then place 4 blackberries in the middle of the batter. Then add another tsp. of the batter. Make sure that the blackberries are fully covered with banana batter.

Bake at 375F for 20 minutes or until at toothpick comes out clean. Let rest in muffin tins for 5 minutes and then 5 minutes in a wire rack.

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While cooling, melt the butter in a saucepan and let brown lightly (be careful not to burn). Transfer to a small bowl – same diameter as the muffins. Dip the top of the cupcakes in the browned butter and sprinkle with sugar.

Serve immediately with a cup of good quality coffee or hot chocolate 🙂


Bon Appétit!

Ingredienser (12 cupcakes)

75 g smør, smeltet

250 gram hvedemel

1 tsk. bagepulver

1/2 tsk. natron

1 knivspids salt

1/2 tsk. stødt kanel

1/2 tsk. stødt muskatnød

115 gram sukker

1 tsk. vanilje ekstrakt

1 tsk. honning

2 store banner, modne

2 æg

1.25 dl mælk


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