Mixed Berry Banana Muffins w Rosewater Glaze & Strawberry Crumb
Mixed Berry Banana Muffins are a soft moist muffin with a light rosewater glaze drizzled over the top. I’ve added a strawberry crumb by crushing freeze-dried strawberries and sprinkling them over the glaze. The strawberries and rosewater glaze add a real pop of fruit flavour to the muffins.
I’m pleased to say I survived the first week of the kids returning to school. I find the first week the hardest. No matter how much planning and organising I do, we still only just make the bell each day. This year I have one child in high school and one over the other side of town, still in primary school. So my taxi service has a little bit of extra driving to do until Anais starts high school next year.
- 350 g banana peeled
- 130 g butter melted
- 100 g sugar
- 2 eggs
- 100 g plain yoghurt or milk
- 220 g plain flour
- 2 tsp baking powder
- 1 tsp bicarb soda
- 110 g frozen mixed berries * plus 3 extra berries per muffin to add on the top prior to baking
- 70 g icing sugar
- 1 tsp rosewater
- 2 tsp water
- 1 drop pink food colouring
- 5 freeze-dried strawberries crushed
Preheat the oven to 170-degree Celsius. Line a muffin or loaf tray with baking paper.
Place banana in the TM Bowl with melted butter. Mix 5 sec/Speed 6. Scrape down the bowl.
Add the sugar, egg and yoghurt. Combine 10 sec/Speed 6. Scrape down the bowl.
Add the mixed berries, flour, baking powder and bicarb soda. Combine 30 sec/Speed 3.
Use the spatula to combine any flour not mixed into the batter.
Pour the batter into the prepared muffin tin. Add 3 more berries to the top of each muffin. Push them into the batter.
Bake the muffins for 30 minutes or until a skewer comes out clean.
Remove muffin tray from the oven when cooked and allow the muffins to cool in the tray.
Add the icing sugar to a small bowl.
Place the rosewater, colour and regular water into the icing sugar and stir until combined. If you want a thinner consistency add 1/2 a teaspoon more water.
Drizzle the glaze over the cooled muffins and add crushed dried strawberries to the top.
I find if I have school lunches organised in advance things run a little more smoothly. That little bit of effort I put in the night before allows time for the morning meltdowns when hats, school bags or shoes can’t be found.
I baked these berry banana muffins and once the glaze had set I packed them up into ziplock snack bags. Half the bags went in the freezer and half went into the fridge. By putting half the muffins in the freezer I know I will have recess available on a morning I haven’t planned. Also, my kids get “bored” with having the same recess each day… yes, they’re very spoiled!
The beautiful red sprinkled on top of the muffins is freeze-dried strawberries. These are a natural product with no added sugar. I found them in the dried fruit section in Woolworths, next to the snack packs of sultanas. I used a rolling pin to crush the strawberries and sprinkled the crumb over the glaze.
If you’re interested in more back to school lunch recipes, take a look at the links below:
- Homemade LCM Bars
- Cornflake Cookies
- Sugar- free Fig & Banana Bread
- Zucchini Slice
- Pigs in Blankets
- Inari Sushi
- Zucchini & Bacon Muffins
- The Best Chicken Sandwich Filling
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