Upside-Down Banana Muffins with Candied Pistachios

Cooking Time

20 minutes

Prep Time

15 minutes

Serving Size

12 large muffins

These Upside-Down Banana Muffins with Candied Pistachios and Chai Spice are a delightful twist on a classic banana muffin, offering a warm and spicy flavor profile that’s perfect for a cozy breakfast or an afternoon treat. Made with Wesson Canola Oil, these muffins boast a moist and tender crumb, enriched with aromatic chai spices and topped with a luscious sticky glaze of candied pistachios. It’s the perfect flavor profile that is irresistibly delicious.

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CONTAINS:

nuts (pistachios), eggs

Ingredients

Sticky Chai Glaze

Butter, unsalted 1/2 cup.

Golden Sugar 2/3 cup.

Pistachio, shelled, rough chopped 1/2 cup.

Cinnamon, ground 1/2 tsp.

Ginger, ground 1/2 tsp.

Nutmeg, ground 1/4 tsp.

Banana Muffin Batter

Bananas, ripe, mashed 2 cups (6 bananas).

Flour, All Purpose 1 1/2 cup.

Sugar, white 1/2 cup.

Eggs 2 .

Baking Powder 2 tsp.

Vanilla Extract 1 tbsp.

Cinnamon, ground 1/2 tsp.

Cardamom, ground 1/2 tsp.

Salt, fine 1/2 tsp.

Wesson Canola Oil 1/2 cup.

Method

Upside-Down Banana Muffins with Candied Pistachios

Preheat oven to 375°F and lightly oil a 12-cup deep muffin pan.
(Note: if you are using a regular muffin pan you will likely end up with 14 muffins)

In a small bowl stir together all sticky chai glaze ingredients and divide between the muffin cups, about 1 tbsp per cup.

Make the batter:
In a large bowl sift together flour, sugar, baking powder, cinnamon, cardamom, and salt.

In a small bowl beat together eggs, Wesson Canola Oil, banana, and vanilla until smooth.
Stir oil mixture into flour mixture until all ingredients are moistened.

Assembly Method

Lightly oil a muffin pan and use parchment to line muffin cups.

Place a heaping tablespoon of nut mixture into the bottom of the muffin cup and gently spread it evenly to coat the tin. Divide the batter between the muffin cups, about 1/3 cup each.

Bake for 20 minutes at 375°F or until a toothpick comes out clean.

Let the pan sit until just cool enough to handle. Invert the muffin pan onto a serving tray. Spoon any nuts and caramel that is stuck to the muffin cups over the muffins.