Sesame Crunch Banana Muffins
Delight your taste buds with these Sesame Crunch Banana Muffins, a perfect blend of soft banana sweetness and nutty sesame topping. These moist and fluffy muffins come together effortlessly with the natural creaminess of ripe bananas, a touch of vanilla, and a hint of brown sugar caramelization. Topped with a unique honey-sesame glaze that bakes into a golden, caramelized crunch, each bite offers a delightful texture contrast. Ready in just 35 minutes, these muffins are a great option for breakfast, brunch, or a midday snack. Plus, the sesame seed garnish not only adds a subtle earthy flavor but also an irresistible visual appeal. Whether you're entertaining guests or simply treating yourself, these banana muffins with a sesame crunch are sure to become a family favorite.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 113 grams Unsalted butter
- 150 grams Brown sugar
- 2 none Large eggs
- 1 teaspoon Vanilla extract
- 210 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 60 milliliters Milk
- 50 grams Sesame seeds
- 2 tablespoons Honey
- 1 tablespoon Granulated sugar
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or grease lightly with butter or cooking spray.
In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
Melt the unsalted butter and let it cool slightly. Add the melted butter and brown sugar to the mashed bananas and stir until well combined.
Whisk in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Stir gently until just combined. Do not overmix to ensure light and fluffy muffins.
In a small bowl, mix the sesame seeds with the honey and granulated sugar until they are evenly coated.
Divide the muffin batter evenly among the 12 muffin cups, filling each 2/3 full.
Spoon a small amount of the sesame seed mixture on top of each muffin, pressing lightly to ensure it sticks.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the delicious sesame crunch with banana goodness!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 21.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
