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Before starting this Banana Muffins with Gianduja Icing recipe, organise all the necessary ingredients.
In a mixing bowl, place the flour.
Add the dark brown sugar...
... castor sugar...
... vanilla sugar...
... and baking powder.
Combine the dry ingredients carefully with a whisk.
Pour the cold whole milk in a separate mixing bowl.
Add the whole egg...
... the grape seed oil...
... and stir with a rubber spatula.
Pour the preparation over the dry ingredients.
Combine with the rubber spatula. Do not use a whisk to avoid incorporating air in the preparation.
The consistency should be smooth and homogeneous...
... as shown in the photo.
Peel the bananas.
Cut two bananas in half lengthwise...
... and crush them with a fork until you get a purée.
Add the banana purée to the muffin batter. Cut the other two bananas into cubes and add to the preparation.
Combine with the spatula until homogeneous.
Transfer the muffin preparation into a piping bag. The use of a nozzle is not necessary.
Place muffin liners in the cavities of a non-stick muffin mould...
Fill the liners halfway up (up to the rim of the mould).
The result should be as shown in the photo.
Bake in a fan-assisted oven preheated to 200°C (gas 6) for about 20 or 22 minutes. Baking time might vary according to the type of oven.
When cooked, the muffins should be puffed with a golden surface.
Remove from the oven and leave to cool at room temperature. Place them on a cooling rack and set aside.
For the icing: Place the Gianduja paste in a bowl and soften it a little in the microwave. This should not take long at all.
Transfer the icing into a piping bag (no nozzle).
Get the caramel crispy cubes ready on your workbench.
Pipe the icing into a spiral on the surface of each muffin.
Sprinkle caramel crispy cubes over the icing before it sets. Leave to cool.
The banana muffins are ready. They will keep for several days in an airtight container. Enjoy!
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